Purple Sweet Potato Cheesecake

by elyn_ryn

If you love sweet potatoes, then you might want to give this cheesecake a try.  Not only does it have a good bit of sweet potato in the recipe, but it contains a few extra surprises as well.  The crust is made from pecans and the cake is topped with brown sugar cream and caramel.  But the biggest surprise occurs when you cut inside this cake.  It is purple!  The color is all thanks to purple sweet potatoes. The recipe works just as well with orange potatoes, but if you want to delight your guests or yourself, then use purple sweet potatoes.  Click here to jump to the recipe. 

This cake has optional additions including caramel sauce and brown sugar cream.  The crust is made out of pecans but a cookie crust can be substituted. Decorations are optional.

 

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Purple Sweet Potato Cheesecake
Purple cheesecake made from sweet potatoes with caramel sauce and brown sugar cream
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Passive Time 30 minutes
Servings
Ingredients
Crust Ingredients
Cheesecake Ingredients
Caramel Sauce Ingredients
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Passive Time 30 minutes
Servings
Ingredients
Crust Ingredients
Cheesecake Ingredients
Caramel Sauce Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Directions for Crust
  1. Preheat oven to 350 degrees.
  2. Mix the pecans, sugar, and salt together in a mixing bowl until well blended. Pour in the butter and mix well. Press the crust into the bottom of a greased 9-inch springform pan until smooth and evenly distributed.
  3. Bake for 8 to 10 minutes or until nuts are lightly brown. Cool completely.
Directions for Cheesecake
  1. Scrub sweet potatoes and cut out any spots. Do not peel. Place in a pan and cover potatoes with water. Boil for 30 minutes or until potatoes are tender. Drain water and let cool.
  2. Peel potatoes and puree until smooth. Measure out 1 and 1/2 cups and set aside
  3. Preheat oven to 350 degrees. Place a large flat ovenproof pan filled with warm water on the lowest oven rack. This water will provide humidity to help keep the cheesecake from cracking as it cooks.
  4. In a mixing bowl, beat the cream cheese, granulated sugar, cinnamon, and vanilla. Add the pureed sweet potato and mix well.
  5. Add the sour cream and heavy whipping cream and beat under well mixed.
  6. Lightly beat the eggs by hand and then add one at a time to the cream cheese mixture, beating with the mixer to blend.
  7. Pour the mixture into the prepared crust. Bake at 350 degrees for 1 hour. Turn off the oven and let cake cool for 2 to 3 hours with the door ajar. Store cheesecake in the refrigerator.
Directions for Caramel Sauce
  1. Melt butter on low heat in a saucepan. Add sugar and stir until it dissolves. Bring to a boil and add cream. Be careful it will spatter. Stir until cream is well mixed.
  2. Immediately pour over cheesecake. Let cool.
Directions for Cream
  1. Beat together the cream cheese, sugar, and salt for 2 minutes. Add the heavy cream and beat on medium speed for 2 minutes until thick and creamy.
  2. Fill a piping bag that has a star tip with the cream mixture. Pipe large stars on top of the cheesecake around the outside edge to form a large circle or choose your own piping pattern.
Recipe Notes

The caramel sauce and brown sugar cream steps are optional.  You can serve the cheesecake plain or with just caramel sauce.

Refrigerate this cake before and after serving.   The caramel sauce hardens upon refrigeration.

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