Sweet Potato Cheesecake
Sweet Potato Cheesecake is creamy, spiced, and beautifully rich.It features a buttery crust and a velvety sweet potato filling.Perfect for celebrations and holiday gatherings.A delicious fusion of classic cheesecake and sweet potato pie.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
For the Cheesecake Filling:
- 1 ½ cups mashed cooked sweet potatoes (mashed smooth)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, melted butter, brown sugar, and cinnamon.
- Press firmly into a 9-inch springform pan.
- Bake for 8 minutes and let cool.
2. Make the Filling:
- Beat cream cheese until smooth and fluffy.
- Add sugars and continue mixing.
- Add mashed sweet potatoes and blend well.
- Mix in eggs one at a time.
- Add sour cream, vanilla, spices, and salt.
- Mix until smooth and creamy.
3. Bake the Cheesecake:
- Pour filling over the crust.
- Place the pan in a water bath to prevent cracks.
- Bake for 55–65 minutes until the center jiggles slightly.
- Turn off the oven and let cheesecake rest inside for 1 hour.
- Remove and cool completely.
- Refrigerate for at least 3 hours before serving.
4. Serve:
- Add whipped cream, caramel drizzle, or toasted pecans for a festive touch.
Notes
- Roast sweet potatoes for deeper flavour.
- Make sure cream cheese is fully softened to avoid lumps.
- Water bath helps produce a crack-free, creamy cheesecake.
- Let cheesecake cool slowly to maintain texture.
- Chill thoroughly before slicing for clean cuts.