Sweet Potato Cheesecake Recipe

Serving Details

This recipe serves 8 people.

Recipe Description

Indulge in the creamy richness of this Sweet Potato Cheesecake. With a delightful blend of warm spices and a smooth texture, this cheesecake is perfect for fall gatherings or any occasion. The sweet potato adds a unique flavor and a beautiful color to the classic cheesecake, making it a must-try!

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Cooling Time: 2 hours
• Total Time: 2 hours 80 minutes

Nutritional Ingredients

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar
• Filling:
  • 2 cups cooked sweet potato (mashed)
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
• Topping (optional):
  • Whipped cream
  • Candied pecans

FAQs

Can I use fresh sweet potatoes?

Yes, you can steam or roast fresh sweet potatoes and then mash them for the filling.

How should I store the cheesecake?

Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months.

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and remove it from the oven to cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
5. Add the mashed sweet potato, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake in the preheated oven for 50-60 minutes or until the center is set.
8. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
9. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours before serving.
10. Top with whipped cream and candied pecans if desired before serving.