Sweet Potato Cheesecake
This Sweet Potato Cheesecake is a creamy, spiced dessert with a delightful blend of sweet potatoes, cinnamon, and nutmeg, all on a buttery graham cracker crust! It’s the perfect treat for the holiday season or any time you want a unique and comforting cheesecake with warm, cozy flavors. Topped with a dollop of whipped cream and a sprinkle of cinnamon, this cheesecake is sure to impress and satisfy!
Ingredients:
For the crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
For the sweet potato cheesecake filling:
• 16 oz cream cheese, softened
• 1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs, room temperature
• ½ cup sour cream, room temperature
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
For the whipped cream topping (optional):
• 1 cup heavy cream, chilled
• ¼ cup powdered sugar
• 1 tsp vanilla extract
For garnish (optional):
• Ground cinnamon or nutmeg
• Chopped pecans or walnuts
• Caramel drizzle
Directions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
3. Prepare the sweet potato cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the mashed sweet potatoes, granulated sugar, and brown sugar, and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until everything is fully incorporated and the mixture is smooth.
4. Bake the cheesecake: Pour the sweet potato cheesecake filling over the cooled crust and smooth the top. Place the springform pan in a larger baking dish and fill with hot water halfway up the sides of the springform pan (to create a water bath). Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool and chill: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
6. Make the whipped cream topping (optional): In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat.
7. Serve: Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving plate. Top with dollops of whipped cream and garnish with a sprinkle of ground cinnamon or nutmeg, chopped pecans or walnuts, or a drizzle of caramel sauce for an extra touch.
8. Enjoy: Slice and serve this creamy, spiced sweet potato cheesecake as a delightful dessert that’s perfect for the fall and holiday season!
Prep time: 25 minutes | Cooking time: 1 hour | Chill time: 4 hours
Servings: 12 slices | Calories: 380 kcal (per slice)
