Sweet Potato and Caramel Cheesecake

Sweet Potato and Caramel Cheesecake


104 people made this

About this recipe: 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.


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

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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