Sweet Potato Cheesecake

Sweet Potato Cheesecake is a delicious twist on the classic cheesecake. Combining the creamy texture of cream cheese with the natural sweetness of sweet potatoes, this dessert is perfect for any occasion. Whether it’s a holiday get-together or a cozy family dinner, this cheesecake will impress your guests and satisfy your sweet cravings.

Why Make This Recipe

Making Sweet Potato Cheesecake is not just about creating a tasty dessert. It’s about blending flavors and enjoying the goodness of sweet potatoes. This recipe is simple and easy to follow, allowing you to create a delightful dessert that is both light and rich. Plus, it’s a great way to introduce sweet potatoes into a sweet dish, making it unique and healthy!

How to Make Sweet Potato Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
A pinch of cinnamon (optional)
2 cups mashed sweet potato (about 2 medium sweet potatoes)
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
Whipped cream (optional)
Chopped pecans or walnuts (optional)
A drizzle of maple syrup or caramel (optional)

Directions:

Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Press this mixture into the bottom of a 9-inch springform pan evenly. Bake for 8-10 minutes until lightly golden. Remove and let cool.
Peel and boil or roast sweet potatoes until soft (30-40 minutes). Mash them until smooth. In a large mixing bowl, beat the softened cream cheese until creamy.
Add sugar and vanilla extract, mixing until blended. Beat in eggs one at a time, mixing well after each addition.
Mix in the mashed sweet potatoes, sour cream, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the sweet potato cheesecake filling over the cooled crust, smoothing the top. Bake for 55-60 minutes until set, but slightly wobbly in the center.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
Before serving, top with whipped cream, chopped nuts, or a drizzle of maple syrup or caramel if desired. Slice, serve, and enjoy!

How to Serve Sweet Potato Cheesecake

Sweet Potato Cheesecake can be served chilled, topped with whipped cream or a sprinkle of nuts. For extra sweetness, drizzle some maple syrup or caramel on top just before serving. This dessert pairs well with a cup of coffee or hot tea, making it perfect for any gathering.

How to Store Sweet Potato Cheesecake

To store Sweet Potato Cheesecake, cover it with plastic wrap or keep it in an airtight container. It can be refrigerated for up to 5 days. If you want to keep it longer, consider freezing it. Wrap it tightly and store it in the freezer for up to 3 months. To serve after freezing, let it thaw in the refrigerator overnight.

Tips to Make Sweet Potato Cheesecake

Mash the sweet potatoes until they are very smooth to ensure a creamy filling.
If you don’t have graham cracker crumbs, you can make your own by crushing whole graham crackers.
Make sure your cream cheese is at room temperature to avoid lumps in the filling.
If the cheesecake cracks during baking, don’t worry! It will still taste great.

Variation

For a spicier version, you can add more ground ginger or a little bit of cloves. You can also try adding chocolate chips or a swirl of chocolate in the filling for a richer taste.

FAQs

Q: Can I use canned sweet potatoes for this recipe?
A: Yes, you can use canned sweet potatoes. Just make sure to drain and mash them well before adding them to the filling.

Q: How can I tell when the cheesecake is done baking?
A: The cheesecake is done when the edges are set and the center is still slightly wobbly. It will continue to firm up as it cools.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! Sweet Potato Cheesecake can be made a day or two in advance, and it actually tastes better after chilling in the fridge.