Gladys Knight Sweet Potato Cheesecake Recipe

The best part of a sweet potato cheesecake is that it’s so easy to make – even a beginner can do it right! In just a few minutes, you’ll have your own delicious and nutritious dessert.

Plus, the ingredients are all easy to find and affordable. So what are you waiting for? Start baking up your very own Gladys Knight Sweet Potato Cheesecake today!

Ingredients

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup white sugar
  • ¼ cup butter, melted
  • 2 pounds sweet potatoes
  • 3 (8 ounce) packages cream cheese, softened
  • ⅞ cup white sugar
  • ⅓ cup sour cream
  • ¼ cup heavy whipping cream
  • 3 eggs, room temperature
  • ¾ cup packed brown sugar
  • ¼ cup butter
  • ¼ cup heavy whipping cream
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C ).
  2. Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
  3. Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
  4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  5. Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
  6. 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. Store leftover cheesecake in the refrigerator.
Gladys Knight Sweet Potato Cheesecake Recipe

Gladys Knight Sweet Potato Cheesecake Recipe

If you're a fan of sweet potato cheesecake, you'll love this recipe from Gladys Knight! The dish is made with a crusty base and a creamy mixture of sweet potatoes and cream cheese. It's perfect for any time of year, and it's easy to make.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 4 Servings
Calories 114 kcal

Ingredients
  

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup white sugar
  • ¼ cup butter melted
  • 2 pounds sweet potatoes
  • 3 8 ounce packages cream cheese, softened
  • cup white sugar
  • cup sour cream
  • ¼ cup heavy whipping cream
  • 3 eggs room temperature
  • ¾ cup packed brown sugar
  • ¼ cup butter
  • ¼ cup heavy whipping cream
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C ).
  • Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
  • Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
  • Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  • Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
  • Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  • 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. Store leftover cheesecake in the refrigerator.
Keyword Gladys Knight Sweet Potato Cheesecake Recipe

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