Sweet potato and caramel cheesecake

    6 hours 45 min

    If you love sweet potatoes and cheesecake, this is the dessert for you. A digestive biscuit base is filled with a sweet potato-cream cheese filling, baked and then topped with a pecan-caramel sauce.

    105 people made this

    Serves: 12 

    • 100g digestive biscuit crumbs
    • 4 tablespoons caster sugar
    • 4 tablespoons melted unsalted butter
    • 900g sweet potatoes
    • 675g cream cheese, softened
    • 175g caster sugar
    • 75ml soured cream
    • 4 tablespoons double cream
    • 3 eggs
    • 165g dark brown soft sugar
    • 50g unsalted butter
    • 4 tablespoons double cream
    • 110g chopped pecans

    Prep:30min  ›  Cook:2hr15min  ›  Extra time:4hr chilling  ›  Ready in:6hr45min 

    1. Preheat oven to 180 C / Gas 4. Mix together digestive biscuit crumbs, 4 tablespoons sugar and 4 tablespoons melted butter. Press mixture into the bottom of a 23cm springform tin. Bake 10 minutes. Cool. Don't turn the oven off.
    2. Place potatoes in a baking dish. Bake until a knife inserted in centre goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel and puree.
    3. Transfer 375g sweet potato puree to a large bowl. Add cream cheese, 175g sugar, soured cream and 4 tablespoons double cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into base.
    4. Bake until skewer inserted in centre comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
    5. Combine brown sugar and 50g butter in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to the boil. Mix in 4 tablespoons cream, then pecans. Pour hot topping over cheesecake. Refrigerate.

    Cheesecake tips

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    Reviews & ratings
    Average global rating:

    Reviews in English (107)


    This cheesecake was AWESOME! My boyfriend is in love with the sweet potatoe cheesecake we get here at Glady's Knight Chicken & Waffles Restaurant. He asked me to try and duplicate it, well this one came out better, sorry Glady's! I did add a few ingredients to enhance the flavors. 1/2 c chopped pecans and 1/2 tea cinnamon to crust. I also added 1/4 cup brown sugar, 1/2 tea cinnamon, 1/4 tea nutmeg, 1/4 tea ginger and 2 tea vanilla to filling. I used 2 cups of mashed sweet potatoes (definately bake the potatoes adds flavor). Don't over beat the filling and put a shallow pan of water on the rack below the cake for a flawless cheesecake w/o cracks every time. Baked 1hr 10 mins in 9" pan, removed from oven immediately when center was almost set. This cake is super rich and delicious, absolutely worth the effort. If you love cheesecake and sweet potatoe pie, you'll love this cake. Will be making this often.  -  17 Sep 2008  (Review from Allrecipes US | Canada)


    With a few modifications, this was an excellent cheesecake! I added some flavor(nutmeg, cinnamon, and allspice) to the sweet potato puree, as if I were making a sweet potato pie. I also cooked this in a waterbath, which added to the silky texture. And finally, I added a bit of cinnamon to the topping, which was the perfect touch! Great recipe for those who love sweet potato pie!  -  29 Jan 2001  (Review from Allrecipes US | Canada)


    I thought this recipe was great. I just made a few modifications. I treated the sweet potato puree like the filling for a pie. I added cinnamon, a squeeze of lemon, a drop of vanilla extract, and a tablespoon or two of butter (sinful I know). I made if for Thanksgiving (with the topping) and Christmas (without the topping) and the family loved them both. I think this will be a new holiday favorite!  -  30 Dec 2002  (Review from Allrecipes US | Canada)