Go Back
–+ servings
Delicious Sweet Potato Cheesecake Recipe

Delicious Sweet Potato Cheesecake Recipe That's Pure Comfort

This Delicious Sweet Potato Cheesecake Recipe is a delightful twist on traditional desserts, featuring a creamy filling and crunchy graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs Swap for gingersnaps for a spicier twist
  • 0.5 cups Unsalted butter (browned) Adds richness and hint of caramel flavor
  • 0.25 cups Brown sugar
Filling
  • 1 cup Mashed roasted sweet potato Store-bought puree works too!
  • 8 oz Cream cheese Ensure it's at room temperature
  • 2 large Eggs Room temperature for optimal blending
  • 0.5 cups Heavy cream Adds richness
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon Adjust as desired for personal taste
  • 1 tsp Ground ginger Adjust as desired for personal taste
  • 1 tsp Ground nutmeg Adjust as desired for personal taste
  • 0.5 cups Sour cream Balances sweetness
  • 1 tbsp Lemon juice Brightens flavor
Topping
  • 1 cup Heavy cream (for topping) Whipped to soft peaks
  • 2 tbsp Powdered sugar Sweetens the whipped cream
  • Candied pecans Optional but recommended for garnish

Equipment

  • Oven
  • 9-inch springform pan
  • Mixing Bowls
  • Hand mixer
  • Baking sheet
  • parchment paper

Method
 

Roasting and Preparing
  1. Preheat oven to 400°F (200°C). Slice sweet potatoes in half, place cut-side down on baking sheet, roast for 40-50 minutes until tender.
  2. Mix together graham cracker crumbs, browned butter, and brown sugar. Press into 9-inch springform pan, parbake at 350°F (175°C) for 8-10 minutes.
Making the Filling
  1. Combine cream cheese and beat until fluffy. Gradually add sweet potato, eggs, cream, vanilla, sour cream, lemon juice, cinnamon, ginger, and nutmeg. Blend until smooth.
  2. Pour filling over the prepared crust and bake at 325°F (163°C) for 55-65 minutes until the center jiggles slightly.
Cooling and Chilling
  1. Turn off oven, crack door for gradual cooling. Cool for about 1 hour at room temperature, then refrigerate for at least 4 hours (overnight best).
Serving
  1. Whip heavy cream with powdered sugar until soft peaks form. Spread whipped cream on top of cheesecake and sprinkle with candied pecans before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

Ensure cream cheese and eggs are at room temperature before mixing. Cool cheesecake gradually in the oven to prevent cracks. Refrigerating overnight enhances flavors.

Tried this recipe?

Let us know how it was!