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Recipe Detail Page
Sweet Potato Cheesecake with Honey Walnut Crust
Autumn 2008
This is a twist on traditional pumpkin pie. The silkiness of sweet potato really matches nicely with the honey-tinged crust.
Makes one 9-inch (23-cm) pie. Serves 10 to 12
Crust
1½ cups (375 mL) gingersnap cookie crumbs
¾ cup (175 mL) walnut pieces
3 tbsp (45 mL) honey
⅓ cup (75 mL) unsalted butter
Filling
1 cup (250 mL) puréed sweet potato (about 2½ cups (625 mL) diced and cooked)
One 225 g pkg cream cheese, room temperature
¾ cup (175 mL) light brown sugar, packed
2 tbsp (25 mL) honey
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) ground allspice
⅛ tsp (0.5 mL) ground cloves
Dash salt
2 large eggs
1. Preheat oven to 350ºF (180ºC).
2. For crust, pulse cookie crumbs and walnut pieces in food processor until nuts are ground. Heat honey and butter over low heat until butter has melted. Add to crumb mixture and pulse to blend. Press crust into a lightly greased 9-inch (23-cm) pie plate and bake for 10 minutes. Cool crust before filling.
3. For filling, beat sweet potato purée and cream cheese until smooth, scraping down bowl often. Add brown sugar, honey, spices and salt and beat well. Add eggs, 1 at a time, scraping well after each addition. Pour filling into prepared pie crust and bake on centre rack in oven for 30 minutes. Garnish with walnut pieces, if desired.
4. It is best to serve pie chilled or reheated (15 minutes at 325ºF/160ºC).
Makes one 9-inch (23-cm) pie. Serves 10 to 12
