When autumn rolls around, there’s nothing quite like the cozy flavors of sweet potato to bring warmth to your kitchen. This Sweet Potato Cheesecake recipe takes the earthy sweetness of roasted sweet potatoes and transforms it into a luscious, creamy dessert that’s perfect for the season.
I first discovered this twist on the classic cheesecake when I had a few extra sweet potatoes from a holiday meal, and let’s just say it’s become a staple ever since.
What makes this cheesecake truly special is the way the natural sweetness of the sweet potatoes pairs with the rich, velvety cream cheese filling. A hint of cinnamon and nutmeg enhances the flavor, giving it that familiar, comforting taste we all love during fall.
The buttery graham cracker crust adds a delightful crunch that perfectly balances the smooth, spiced filling. As it bakes, the aroma of sweet potatoes and spices fills your home, creating an irresistible anticipation for that first bite.
Whether you’re serving this as a centerpiece for a holiday gathering or simply treating yourself to a slice with an Iced Tea Lemonade on the side, this Sweet Potato Cheesecake is bound to become a favorite in your dessert recipes.
Sweet Potato Cheesecake Recipe
Equipment
- Mixing bowl
- Small saucepan
- Baking Dish
- Electric Mixer or Hand Mixer
- 9 1/2-inch Springform Pan
Ingredients
- ¼ heavy whipping cream
- 1 cup chopped pecans
- 1 ¼ cup graham cracker crumbs
- ¼ cup heavy whipping cream
- ¼ white sugar
- ¼ cup butter
- ⅞ cup white sugar
- ¾ cup packed brown sugar
- ¼ cup butter melted
- 3 eggs, room temperature
- 3 packages of cream- cheese softened
- ⅓ cup sour cream
- 2 lb sweet potatoes
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter.
- Press this mixture into the bottom of a 9 1/2-inch springform pan.
- Bake for 10 minutes, then remove and set aside, keeping the oven on.
- Place the sweet potatoes in a baking dish and bake for about an hour, or until a knife easily pierces the center.
- Once cool enough to handle, peel and puree the sweet potatoes. In a large bowl, beat together the cream cheese and 3/4 cup plus 2 tablespoons of sugar until smooth.
- Add the sour cream, 1/4 cup of cream, and 1 1/2 cups of sweet potato puree, mixing until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour this filling over the prepared crust.
- Bake the cheesecake in the preheated oven for about 1 hour, or until a tester inserted near the center comes out clean.
- Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
- For the topping, melt brown sugar and 1/4 cup of butter or margarine in a small saucepan over low heat, stirring until the sugar dissolves.
- Increase the heat to bring the mixture to a boil, then stir in 1/4 cup of cream and the nuts.
- Pour the hot topping over the cheesecake.
- Refrigerate any leftover cheesecake.
Notes
- For a smoother cheesecake, make sure the cream cheese is fully softened before mixing.
- Let the cheesecake cool gradually in the oven to prevent cracks.
- The sweet potato puree should be silky, so blend thoroughly for the best texture.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 619 kcal |
| Carbohydrates | 58 g |
| Protein | 9 g |
| Vitamin C | 2 mg |
| Iron | 2 mg |
| Sugar | 39 g |
| Calcium | 110 mg |
Explore These Irresistible Sweet Potato Dishes
- Sweet Potato Pizza
- Sweet Potato Fries with Cinnamon and Brown Sugar Dipping Sauce
- Sweet Potato Casserole With Pecan Topping
- Roasted Sweet Potato Salad
- Baked Sweet Potato
Tips Which May Help!
Tip 1: Canned sweet potato puree can be used as a convenient alternative. Just ensure it’s pure sweet potato without any added sugars or spices.
Tip 2: To avoid cracks, make sure your ingredients are at room temperature before mixing, and don’t overbeat the eggs. Also, allow the cheesecake to cool slowly in the oven with the door ajar after baking.
