A combination of two classic desserts, this creamy and indulgent Sweet Potato Cheesecake is topped with a boozy Bourbon Whipped Cream and a crunchy pecan praline crumble.
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I made it according to the directions but the edges cracked did not use a water bath nothing was mentioned about one or was it over mixed.
I've never made a cheesecake before in my life. So I made this today for my mom's 76th birthday.
I don't have words for how fantastic it is. Very chocolatey, not too sweet, but very rich. I didn't have a problem with density, the batter seemed right, and came out so smooth. Stellar recipe, perfect instructions!
Made this cheesecake for my sister's birthday and it was hit amongst the family. I was really worried after reading the comments that the cheesecake would be too dense. I baked it as directed where it had a texture of a slightly more dense New York style cheesecake. However it was still very good, had a fudgey texture, good flavour, not overly sweet, and my family loved it which was a giant relief. Instead of cherry pie pilling, I made my own cherry compote which complimented the cheesecake very well.
I did everything according to the instructions, but it seems like something wasn't right. There was no chance that I would be able to pour the batter into the pan, it was WAY too thick.. It ended up very, very dense.