If you’re in the mood for a dessert that’s as comforting as it is indulgent, look no further than this Sweet Potato Cheesecake recipe. Combining the velvety smoothness of cheesecake with the warmth of sweet potatoes and a hint of spice, this treat is perfect for celebrations, holiday gatherings, or just a cozy night in. The best part? It’s surprisingly easy to make, and the result is a dessert that will have everyone asking for seconds.
Why You’ll Love Sweet Potato Cheesecake
- Irresistible Creaminess: The marriage of cream cheese and sweet potato puree creates a luscious, velvety texture that’s simply irresistible.
- Perfectly Sweet: The combination of granulated sugar and brown sugar, along with a dash of cinnamon and nutmeg, strikes the perfect balance of sweetness.
- Comfort in Every Bite: Sweet potatoes and cinnamon evoke a sense of warmth and comfort. This cheesecake is like a cozy blanket for your taste buds, making it an ideal dessert for cooler evenings or whenever you need a little pick-me-up.
- Easy to Make: Despite its sophisticated taste, this Sweet Potato Cheesecake is surprisingly simple to whip up. With just a few steps and common kitchen tools, you can create a dessert that looks and tastes like it came from a professional bakery.
- Versatile for Any Occasion: Whether you’re hosting a dinner party or looking for a delightful end to a family meal, this cheesecake fits the bill. Its versatility makes it suitable for various occasions, from birthdays to holiday gatherings.
What You Need To Make Sweet Potato Cheesecake
- 8” or 9” springform pan
- Mixing bowls
- Mixing spoon or electric mixer
- Measuring cups/spoons
Ingredients You Need To Make Sweet Potato Cheesecake
- Graham crackers (finely crumbled)
- Melted butter
- Ground cinnamon
- Cream cheese
- Sour cream
- Sweet potato puree
- Granulated sugar
- Brown sugar
- Vanilla extract
How To Make Sweet Potato Cheesecake:
Set your oven to 325°F and grease the springform pan.
Mix crumbled graham crackers, melted butter, and ground cinnamon. Press into the pan and refrigerate.
Beat cream cheese until smooth. Add sour cream, eggs, nutmeg, sweet potato puree, sugars, vanilla extract, and cinnamon. Mix until smooth.
Pour the filling into the crust and bake for 65-75 minutes without opening the oven door.
Let the cheesecake cool for an hour at room temperature, then refrigerate for at least 8 hours or overnight.
Ensure the center has a flat color, isn’t shiny, and slightly jiggles when shaken.
Optional Toppings: Before serving, add whipped cream and chopped pecans if desired.
Commonly Asked Questions
Can I use a different type of crust for this cheesecake?
While the graham cracker crust complements the flavors well, you can experiment with other crusts like a pecan or shortbread crust for a unique twist.
Can I substitute sweet potato puree with canned pumpkin?
While it will alter the flavor slightly, canned pumpkin can be a substitute if sweet potato puree isn’t available.
How do I store leftovers?
Store any leftover cheesecake in the refrigerator for up to a week. It can also be frozen for longer storage.
Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s recommended to refrigerate the cheesecake overnight for the best flavor and texture.
Variations and Substitutions
Gluten-Free Option: Replace graham crackers with gluten-free graham-style crumbs or crushed gluten-free cookies for a gluten-free crust.
Alternative Crust Base: Experiment with crushed ginger snaps, vanilla wafers, or oatmeal cookies for a different flavor profile in the crust.
Sweet Potato Substitute: Instead of sweet potato puree, try using pumpkin puree or butternut squash puree for a variation in flavor.
Spice Alternatives: Enhance the spice profile by adding a pinch of cloves or ginger to complement the cinnamon and nutmeg.
Sugar Variation: For a reduced-sugar option, consider using a coconut or date sugar in place of granulated and brown sugar.
Nut-Free Option: If allergic to nuts, replace chopped pecans with toasted coconut flakes or omit the nuts entirely.
Fruit Drizzle: Drizzle the cheesecake with a homemade fruit compote such as raspberry, blueberry, or caramelized apples for added sweetness and flavor.
- 3 cups graham crackers, finely crumbled
- 8 tbsp melted butter
- 1/2 tsp ground cinnamon
- 24 oz cream cheese, at room temperature
- 8 oz sour cream
- 4 large eggs
- Dash of nutmeg
- 1 cup sweet potato puree
- 1 1/3 cups granulated sugar
- 1/4 cup brown sugar
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- Chopped pecans
- Whipped cream (optional)
- Preheat the oven to 325°F. Grease the bottom and sides of an 8-inch springform pan.
- In a bowl, combine the finely crumbled graham crackers, melted butter, and ground cinnamon. Press this mixture firmly into the bottom and up the sides of the springform pan. Refrigerate while you prepare the filling.
- In a mixing bowl, beat the cream cheese until smooth. Add the sour cream, eggs, nutmeg, sweet potato puree, granulated sugar, brown sugar, vanilla extract, and cinnamon. Mix until well combined and smooth.
- Pour the filling into the prepared crust in the springform pan.
- Place the springform pan on the center rack of the preheated oven and bake for 65-75 minutes. Avoid opening the oven door during this time.
- Once baked, remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 8 hours, or preferably overnight, to set.
- To check for doneness, ensure the center of the cheesecake has a flat color, is not shiny, and has a slight jiggle when gently shaken.
Optional: Top with whipped cream and chopped pecans before serving.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 601Total Fat 41gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 18gCholesterol 151mgSodium 372mgCarbohydrates 51gFiber 2gSugar 35gProtein 9g
This Sweet Potato Cheesecake is a decadent fusion of velvety smooth cheesecake and the earthy richness of sweet potatoes. This dessert not only satisfies the sweet tooth but also brings a unique twist to a classic favorite.