Bourbon Sweet Potato Butter Cheesecake

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This creamy and smooth cheesecake recipe gets its southern charm from a jar of Fischer & Wieser’s -  Bourbon Sweet Potato Butter.

Prep Time: 25 minutes  Cook Time: 50-60 minutes

1 ½ cups graham cracker crumbs

¼ teaspoon ground cinnamon

1/3 cup unsalted butter, melted

(4) 8-ounce pkgs. cream cheese

(1) 10-ounce jar Bourbon Sweet Potato Butter

1 cup sugar

½ cup sour cream

1 teaspoon vanilla extract

5 eggs



½ cup sour cream

2 teaspoons sugar

¼ cup toasted pecans, crushed


Place a large oven safe pan (that the cheesecake pan will fit inside) filled with water about a ½ inch for water bath. Pre-heat oven to 475F. Combine graham cracker crumbs and cinnamon.  Add melted butter and mix.  Press mixture into bottom of 9” springform pan.  Bring crumb mixture ½ way up the side of pan.  Place in freezer until filling is completed. Use an electric mixer to combine the cream cheese, Bourbon Sweet Potato Butter, sugar, sour cream, and vanilla until the mixture is smooth and creamy. Add the eggs one at a time.  Waiting for each to be fully incorporated before adding the next.  Blend just until last egg in fully mixed in and stop mixing. Pour filling into pie crust and place in pre-heated water bath.  Bake at 475F for 12 minutes.  Reduce oven temperature to 350F and continue to bake for 50-60 minutes or until the top of cheesecake is a light golden brown.  Once the cheesecake has cooled combine sour cream and sugar.  Spread over top surface.  Finish by  evenly sprinkling the top with the toasted pecans.


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