Baked Goods

Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Orange Sweet Potato Cheesecake

  • Crust
  • For the crust, combine the flour, brown sugar and pecans in a mixing bowl.
  • Add the egg yolk, butter and lemon juice and mix until the dough leaves the sides.
  • Form into a flattened ball, wrap in plastic wrap and chill in the refrigerator for one hour.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Press out half the dough on the bottom of a greased 9-inch springform pan and bake for 8 minutes.
  • Let the bottom crust cool
  • Divide the remaining dough in thirds and roll out each piece between waxed paper to make a strip 1.5 inches wide.
  • Press the strips along the greased side of the pan to line it, pressing it against the bottom crust and patching where necessary.
  • Chill in the refrigerator.
  • Preheat the oven to 500 degrees Fahrenheit.
  • Filling
  • For the filling, blend together the cream cheese, sugars, orange zest and spices.
  • Blend in the eggs, then the sweet potatoes, mixing well.
  • Pour the filling into the crust.
  • Bake for 10 minutes; reduce the heat to 250 degrees Fahrenheit and bake 1 hour and 10 minutes more, or until a knife inserted in the center comes out clean.
  • Topping
  • For the topping, beat together the sour cream, sugar and orange juice concentrate.
  • Spread two-thirds of it over the filling.
  • Raise the oven temperature to 325 degrees Fahrenheit and bake for 10 minutes more.
  • Cool in the pan on a wire rack, then refrigerate 4 hours or overnight.
  • Remove the side of the pan.
  • If you like, use a piping bag to pipe the remaining topping on top of the cheesecake.
  • Decorate with pecans and orange segments.
  • Makes one 9-inch pie.