Sweet Potato Cheesecake

Southern Living
12 servings


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1 1/2 cups graham cracker crumbs
1/3 cup chopped pecans
3 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1/3 cup butter or margarine, melted
1 (16-ounce) container cream-style cottage cheese
2 1/2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 teaspoon grated orange rind
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
2 cups mashed cooked sweet potatoes
1 (16-ounce) container sour cream
1/3 cup orange marmalade
Garnishes: orange rind strips, fresh mint


Combine first 5 ingredients, stirring until blended; press into bottom and 1 inch up sides of a 10-inch springform pan.

Bake at 350° for 6 minutes; cool.

Beat cottage cheese at medium speed with an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat at medium speed until mixture is smooth. Add eggs, 1 at a time, beating until blended after each addition. Fold in mashed sweet potato, and pour into prepared crust.

Bake at 300° for 1 1/2 hours. Combine sour cream and marmalade, stirring until blended; spread over cheesecake. Bake 10 more minutes; cool on a wire rack. Cover and chill 8 hours. Garnish, if desired.

Created date

October 2003