Go Back
–+ servings
Delicious Sweet Potato Cheesecake Recipe

Decadent Delicious Sweet Potato Cheesecake Recipe to Savor

Discover the Delicious Sweet Potato Cheesecake Recipe, a lighter take on a classic dessert that elevates the sweet potato into creamy perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gingersnaps for spicier flavor.
  • 1/2 cup Unsalted Butter (browned) Use regular butter if preferred.
  • 1/4 cup Brown Sugar Can substitute with white sugar if necessary.
  • 1 teaspoon Ground Cinnamon An optional pinch of salt can balance sweetness.
For the Filling
  • 2 cups Mashed Roasted Sweet Potato Use fresh or canned for convenience.
  • 8 ounces Cream Cheese Ensure it's at room temperature.
  • 3 Eggs Use room temperature for better incorporation.
  • 1/2 cup Heavy Cream Can substitute with Greek yogurt for lower fat option.
  • 1 teaspoon Vanilla Extract Ensure it’s pure for the best taste.
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Fine Salt
  • 1/2 cup Sour Cream Adds tang to enhance flavor.
  • 1 tablespoon Lemon Juice Balances sweetness.
For the Topping
  • 1 cup Heavy Cream (for topping) Whip until soft peaks form.
  • 2 tablespoons Powdered Sugar Sweetens without making it grainy.
  • 1/4 cup Candied Pecans Optional garnish.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Baking sheet
  • parchment paper

Method
 

  1. Preheat your oven to 400°F (200°C). Slice sweet potatoes in half, roast for about 45 minutes or until tender.
  2. In a mixing bowl, combine graham cracker crumbs, browned butter, and brown sugar. Press firmly into a 9-inch springform pan.
  3. Beat the cream cheese until smooth, then mix in the sweet potato, eggs, heavy cream, vanilla, and spices until well combined.
  4. Pour the filling over the cooled crust and bake at 325°F (160°C) for about 50-60 minutes.
  5. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. Chill overnight.
  6. Whip the heavy cream with powdered sugar and dollop over the cheesecake, finishing with chopped pecans.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a smoother texture. Don’t overmix the crust to prevent toughness.

Tried this recipe?

Let us know how it was!