Butter Pecan Sweet Potato Pie Cheesecake: A Decadent Holiday Delight

When it comes to holiday desserts, it's hard to beat the combination of sweet potatoes and pecans. But what if you could take two classic favorites—sweet potato pie and cheesecake—and combine them into one indulgent masterpiece? Enter the Butter Pecan Sweet Potato Pie Cheesecake, a rich, creamy, and utterly luxurious dessert that will become the star of your holiday table.

This cheesecake marries the velvety smoothness of a classic cheesecake with the comforting, spiced goodness of sweet potato pie and the irresistible crunch of buttered pecans. It’s a showstopper dessert that’s perfect for Thanksgiving, Christmas, or any fall or winter gathering. Trust me, one bite of this cheesecake and you’ll be hooked!

Ready to impress your guests with a dessert that’s equal parts indulgent and unforgettable? Let’s dive into the recipe!

Butter Pecan Sweet Potato Pie Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)

• 1/4 cup brown sugar, packed

• 1 teaspoon ground cinnamon

• 1/4 cup unsalted butter, melted

For the Sweet Potato Pie Filling:

• 1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger (optional)

• 1/2 teaspoon salt

• 2 large eggs

• 1/2 cup evaporated milk

• 1/4 cup heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup sour cream

• 1/4 cup heavy cream

For the Butter Pecan Topping:

• 1 cup pecans, roughly chopped

• 1/4 cup unsalted butter

• 1/2 cup brown sugar, packed

• 2 tablespoons heavy cream

• 1/2 teaspoon vanilla extract

• Pinch of salt

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan with butter or cooking spray. If you prefer, line the bottom with parchment paper for easier removal.

2. Make the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until the mixture is evenly combined and resembles wet sand.

3. Press the crust: Press the graham cracker mixture into the bottom of the prepared springform pan. Use the back of a spoon or a glass to press it down firmly, ensuring it’s even and compact.

4. Bake the crust: Bake the crust for 8-10 minutes, or until it’s golden brown. Remove it from the oven and set it aside to cool while you prepare the pie and cheesecake fillings.

Step 2: Make the Sweet Potato Pie Filling

1. Cook the sweet potatoes: To cook the sweet potatoes, either bake them in the oven at 400°F (200°C) for about 45 minutes or microwave them for 6-8 minutes, turning halfway through. Once cooked, let the sweet potatoes cool slightly before peeling and mashing them.

2. Mix the sweet potato filling: In a bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, ginger (if using), salt, eggs, evaporated milk, heavy cream, vanilla extract, and melted butter. Whisk everything together until smooth and well combined.

Step 3: Make the Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

2. Add sugar and vanilla: Add the granulated sugar and vanilla extract to the cream cheese, and beat until fully combined.

3. Add eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

4. Add sour cream and heavy cream: Mix in the sour cream and heavy cream until smooth.

Step 4: Assemble the Cheesecake

1. Layer the fillings: First, pour about half of the cheesecake filling into the cooled crust. Smooth it out with a spatula. Then, gently spoon the sweet potato pie filling on top of the cheesecake layer, spreading it out evenly.

2. Add the rest of the cheesecake filling: Carefully add the remaining cheesecake filling on top of the sweet potato layer. Smooth the top so that the layers are even.

3. Swirl the filling: Use a butter knife or a skewer to gently swirl the two layers together, creating a marbled effect. Be careful not to mix them too much—you want the layers to remain distinct.

4. Bake the cheesecake: Place the cheesecake in the oven and bake at 325°F (163°C) for 55-65 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight jiggle when you tap the pan. If the edges of the crust start to brown too much, cover them with aluminum foil to prevent burning.

5. Cool the cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks from forming. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

Step 5: Make the Butter Pecan Topping

1. Toast the pecans: In a small skillet, toast the pecans over medium heat for about 3-4 minutes, stirring frequently to prevent them from burning. Once toasted, remove them from the skillet and set them aside.

2. Make the caramel sauce: In the same skillet, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir constantly until the mixture begins to simmer and thicken, about 2-3 minutes.

3. Add the pecans: Stir the toasted pecans into the caramel sauce, coating them well. Let the mixture simmer for an additional 1-2 minutes, until it reaches a thick, syrupy consistency.

4. Cool the topping: Remove the skillet from the heat and allow the butter pecan topping to cool for about 10 minutes before drizzling it over the chilled cheesecake.

Step 6: Assemble and Serve

1. Top with the butter pecan mixture: Once the cheesecake has fully chilled, drizzle the cooled butter pecan topping evenly over the top of the cheesecake.

2. Serve: Slice the cheesecake and serve it as is, or with a dollop of whipped cream for an extra indulgent touch. The rich, creamy filling combined with the crunchy, buttery pecans will have everyone coming back for seconds!

Why You’ll Love This Butter Pecan Sweet Potato Pie Cheesecake:

1. The Ultimate Comfort Food

Sweet potato pie and cheesecake are two of the most comforting desserts, and this recipe combines the best of both worlds. The soft, creamy texture of the cheesecake pairs beautifully with the warm, spiced sweet potato filling.

2. Irresistible Topping

The buttery pecan topping adds a crunch and richness that elevates the entire dessert. It’s like adding a decadent caramel pecan pie on top of your cheesecake—what’s not to love?

3. Perfect for the Holidays

This Butter Pecan Sweet Potato Pie Cheesecake is ideal for Thanksgiving, Christmas, or any fall and winter celebration. It’s a crowd-pleaser that will impress even the most discerning dessert lovers.

4. Gorgeous and Delicious

Not only does this cheesecake taste amazing, but it also looks stunning with its marbled layers and glossy, nutty topping. It’s the kind of dessert you can proudly serve at any gathering.

Final Thoughts

If you're ready to take your holiday desserts to the next level, Butter Pecan Sweet Potato Pie Cheesecake is the perfect treat. It combines the best of sweet potato pie, cheesecake, and buttered pecans into one decadent, unforgettable dessert that will leave everyone raving.

So grab your ingredients, preheat the oven, and get ready to create a dessert that will become an instant holiday classic. Trust me, this cheesecake is a showstopper!

Happy Baking and Enjoy Every Slice!

Pin this recipe for your next holiday celebration, and don’t forget to share it with friends who love indulgent, festive desserts!