Kumara Cheesecake

    6 hours 15 minutes

    This is a great combination of sweet potato or kumara pie and cheesecake. My family loves them both so I combined them.

    15 people made this

    Serves: 16 

    • 1 cup (125g) plain flour
    • 1/4 cup (50g) white sugar
    • 1 1/2 teaspoons lemon zest
    • 1 1/2 teaspoons orange zest
    • 125g butter, chilled
    • 1/2 cup desiccated coconut
    • 1 egg yolk, beaten
    • 1 tablespoon water
    • 700g cream cheese, softened
    • 3/4 cup (150g) white sugar
    • 3 tablespoons plain flour
    • 1 tablespoon grated lemon zest
    • 1 tablespoon grated orange zest
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 cups cooked and mashed sweet potatoes
    • 4 eggs
    • 1/4 cup thickened cream

    Preparation:1hour10min  ›  Cook:1hour5min  ›  Extra time:4hours chilling  ›  Ready in:6hours15min 

    1. Preheat oven to 180 degrees C.
    2. To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
    3. Press slightly less than half the mixture onto the bottom of a springform pan with the sides removed. Place on shallow baking tray and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside.
    4. To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in cream. Pour mixture into prepared crust. Place pan in a shallow baking tray.
    5. Bake in preheated oven for 65 to 70 minutes or until centre of the pie is nearly set.
    6. Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.

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    Reviews and Ratings
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    Reviews in English (13)


    Very good and not too sweet. I replaced the crust with a gingersnap/graham cracker crust.  -  08 Dec 2001  (Review from Allrecipes USA and Canada)


    This was a good recipe; I made this for Thanksgiving dessert. The biggest challenge was the crust--it was difficult to spread the crust on the bottom of the pan, and then later on, the sides. I think it could have cooked longer than the suggested 70 minutes. I know the recipe said cook until set, but I thought it was set at 70 minutes. Would recommend this only to experienced cooks due to the crust factor!  -  26 Nov 2001  (Review from Allrecipes USA and Canada)


    Either we didn't follow recipe completely or something was missing. It just didn't taste like cheesecake. Tasted more like pumpkin pie! Maybe too much flour or not enough heavy cream.  -  02 Dec 2002  (Review from Allrecipes USA and Canada)