Wednesday, July 17, 2019

Sweet Potato Cheesecake


(12 Servings)
(Original Recipe courtesy of

1 ¼ cup graham cracker crumbs
¼ cup white sugar
¼ cup melted butter
1 Bag Petite Steamers (24oz)
24oz cream cheese, softened
7/8 cup white sugar
1/3 cup sour cream
¼ cup heavy whipping cream
3 eggs
¾ cup brown sugar, packed
¼ cup butter1 cup pecans, chopped

  1. Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
  2. Place Petite Steamers bag seam side up on microwavable plate. DO NOT cut or puncture bag. Package will inflate and may make hissing and popping noises.
  3. Microwave on HIGH for 8 minutes. Let stand for 2 minutes after cooking.
  4. Cut open Petite Steamers bag (Be careful, Sweet Potatoes will be hot). Peel and puree sweet potatoes.
  5. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  6. Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  7. Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.
Copyright 2012 by Wayne Bailey Produce Company