Gladys Knight Sweet Potato Cheesecake Recipe
Looking for a dessert that’s sure to impress at your next gathering? Gladys Knight’s Sweet Potato Cheesecake is a unique and delicious treat that transforms humble sweet potatoes into a show-stopping dessert. Even if sweet potatoes aren’t your usual go-to, this recipe’s rich, creamy texture and warm, nutty flavors will win you over. Perfect for holiday celebrations or any special occasion, this cheesecake combines the smoothness of cream cheese with the natural sweetness of yams, topped with a decadent pecan layer.
This recipe is a delightful way to incorporate wholesome ingredients into a dessert that feels indulgent yet approachable. It’s not overly complicated, and the result is a stunning cheesecake that tastes as good as it looks. Whether you’re sharing it with family or friends, this dish is sure to have everyone coming back for seconds!
Why You’ll Love This Sweet Potato Cheesecake
Gladys Knight’s Sweet Potato Cheesecake stands out with its unique flavor profile, blending the earthy sweetness of sweet potatoes with the creamy richness of cheesecake. The graham cracker crust provides a buttery base, while the pecan topping adds a delightful crunch. It’s an ideal dessert for holiday gatherings, offering a fresh twist on a classic that’s both nutritious and decadent.
Gladys Knight Sweet Potato Cheesecake Recipe
12
servings40
minutes1
hour215
kcalIngredients
Base Layer
1 1/4 cups Graham Cracker Crumbs
1/4 cup White Sugar
1/4 cup Melted Butter
Middle Layer
2 lbs Sweet Potatoes
1/2 tsp White Sugar
3 (8 oz) Packages Softened Cream Cheese
1/3 cup Sour Cream
1/4 cup Heavy Whipping Cream
3 Eggs
3/4 cup Packed Brown Sugar
Topping
1/4 cup Butter
1/4 cup Heavy Whipping Cream
1 cup Chopped Pecans
Directions
- Prepare the Crust: Preheat the oven to 350°F. In a mixing bowl, combine 1/4 cup melted butter, 1 1/4 cups graham cracker crumbs, and 1/4 cup white sugar. Press the mixture evenly into the bottom of a 9 1/2-inch springform pan using a spatula or small bowl. Let cool for 10 minutes and set aside.
- Bake the Sweet Potatoes: Place 2 lbs sweet potatoes in a baking dish and bake at 350°F for about 1 hour, or until a knife easily pierces the center. Cool the potatoes until they can be handled, then peel and puree them.
- Make the Filling: In a large bowl, beat the cream cheese with 3/4 cup white sugar and 1/2 tsp white sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the sweet potato puree, 1/3 cup sour cream, and 1/4 cup heavy whipping cream. Pour the filling into the prepared crust.
- Bake the Cheesecake: Bake at 350°F for 1 hour, or until a tester inserted near the center comes out clean (the center may still be slightly jiggly). Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour.
- Prepare the Topping: In a small saucepan, combine 3/4 cup brown sugar and 1/4 cup butter over low heat, stirring constantly until the sugar dissolves. Increase to high heat and cook for a few minutes. Stir in 1/4 cup heavy whipping cream and 1 cup chopped pecans. Pour the warm topping over the cheesecake, spreading it evenly.
- Serve and Store: Serve the cheesecake with ice cream or hot cocoa, if desired. Store leftovers in the freezer to maintain freshness.
Serving Tips
This sweet potato cheesecake is perfect for holiday gatherings or special occasions. Its rich, creamy texture pairs wonderfully with a scoop of vanilla ice cream or a warm cup of hot cocoa. Slice into 12 servings to share with a crowd, and store any leftovers in the freezer for a treat that keeps well.
Nutritional Note
This cheesecake combines the nutrient-rich sweet potatoes with the indulgence of cream cheese and pecans, making it a wholesome yet decadent dessert. While the exact calorie count may vary based on portion size and specific ingredients, it’s a delightful way to enjoy a healthier spin on a classic cheesecake.
Treat your loved ones to the unique and irresistible flavors of Gladys Knight’s Sweet Potato Cheesecake, and make your next celebration unforgettable!
