thanksgiving dessert: pie

I love the traditional warm pumpkin pie with fluffy homemade whipped cream. And we all know a proper Thanksgiving feast isn't complete without an assortment of pies. But, it’s so fun to try new traditions and foods. So if you're looking for something different to throw into the mix of your Thanksgiving desserts, here's a recipe for you. It's a sweet potato cheesecake baked in a graham cracker crust with finely crusted pecan. The topping is a heavenly praline topping. I call it, The Thanksgiving Cheesecake! (Insert fanfare)  

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar
1.   Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch spring form pan. Bake 8 to 10 minutes or until lightly browned.
*If nut allergies are an issue you can substitute with a basic graham cracker crust recipe.
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups cooked and mashed sweet potato goodness
  • 1 1/2 tablespoons lemon juice
  1. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sweet potato and lemon juice, beating until blended. Pour batter into prepared crust.
  2. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  3. Remove sides and bottom of pan, and transfer cheesecake to a serving plate.
  4. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Or if you prefer a not-so-sweet option you can drizzle on top. Garnish with pecans if desired.
Praline Topping
  • 1 cup brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 cup powdered sugar, sifted
  • 1 teaspoon
1.      Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.


  1. Love Yummy Cheesecake!

    Light brown sugar added in it makes it Diabetic Friendly!

    Doctors and nutritionists also recommend eating Low calorie food.