This Sweet Potato Cheesecake is a creamy treat that’s rich in flavor and oh-so comforting! With its buttery crust and warm spices, it feels like a hug in dessert form.
I love how the sweetness of the potatoes adds a special touch—like a cozy fall evening on a plate! Serve it with whipped cream for an extra smile. 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake crust. If you’re gluten-free, try almond flour or gluten-free cookie crumbs instead. Personally, I enjoy using digestive biscuits for a different flavor twist!
Sweet Potatoes: Fresh sweet potatoes give the best texture, but canned sweet potato puree works in a pinch. Just make sure it’s pure without added sugars. I love the vibrant color and natural sweetness of fresh when in season.
Cream Cheese: For a lighter option, you can substitute with Greek yogurt or mascarpone, but the texture may vary. I always go for full-fat cream cheese for that rich and creamy filling!
Sour Cream: This adds creaminess, but you can use Greek yogurt instead for a tangy flavor. It keeps the cheesecake light. I’ve also used cottage cheese blended until smooth—it works well in a pinch!
How Do I Prevent Cracks in My Cheesecake?
A smooth cheesecake top is more about technique than luck! Here are steps to help you get it just right:
- Mix the filling gently—overmixing introduces air bubbles that can cause cracks.
- Use a water bath: Place your cheesecake pan inside a larger pan filled with hot water. This keeps the cooking environment moist and gentle.
- Do not open the oven during baking; the sudden temperature change can lead to cracking.
- Let your cheesecake cool slowly in the oven with the door ajar. This gradual cooldown helps maintain its shape.
By keeping these tips in mind, you’ll create a delightful cheesecake that not only tastes great but looks perfect too! Enjoy your sweet potato cheesecake!
Sweet Potato Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Topping:
- Whipped cream, for garnish
- Chopped pecans or walnuts
- Caramel sauce (optional)
- Ground cinnamon, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus approximately 1 hour to bake, followed by 1 hour of cooling in the oven and at least 4 hours to chill in the refrigerator—preferably overnight. So, it’s best to plan ahead for a delicious, creamy treat!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well blended. Take this mixture and press it firmly into the bottom of a 9-inch (23 cm) springform pan to create a solid crust. Pop it into the oven for about 8-10 minutes to set, then remove and let it cool.
2. Cook and Mash Sweet Potatoes:
If you haven’t done so already, peel and dice your sweet potatoes. Boil or steam them until they are tender, which usually takes about 15-20 minutes. Once they’re soft, drain and mash them thoroughly until smooth. Allow them to cool slightly before using.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and creamy. Gradually add in the granulated sugar while continuing to mix. Next, add the eggs one at a time; be sure to mix well after each addition. Stir in the vanilla extract and sour cream until everything is combined nicely.
4. Add Sweet Potatoes and Spices:
Now, blend the mashed sweet potatoes along with ground cinnamon, nutmeg, ginger, and salt into the cream cheese mixture. Mix until fully incorporated and smooth.
5. Bake the Cheesecake:
Pour the filling into the cooled crust and spread it evenly with a spatula. To help prevent cracking, you can use the water bath method by placing a shallow pan filled with water on the lower rack of the oven, or you can simply bake it gently at a low temperature. Bake for about 55-65 minutes, until the edges are set but the center still slightly jiggles when you move it.
6. Cool and Chill:
Once it’s baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Then, take it out and let it chill in the fridge for at least 4 hours, but overnight is best for fabulous flavor and texture.
7. Add Toppings and Serve:
When you’re ready to serve, top the cheesecake with whipped cream, sprinkle some chopped pecans or walnuts on top, and dust it lightly with a bit of ground cinnamon. If you like, drizzle some caramel sauce over it for an extra treat!
8. Enjoy!
Slice up this delicious sweet potato cheesecake and serve it with your favorite fall drink or coffee. Enjoy every bite of its creamy, spiced goodness paired with crunchy nuts and, if you chose, luscious caramel. It’s a delightful dessert for any occasion!
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can use canned sweet potato puree as a shortcut! Just make sure it’s 100% pure sweet potato without added sugars or spices. It will save you time while still providing great flavor.
How Can I Prevent My Cheesecake from Cracking?
To minimize cracking, mix the filling gently to avoid incorporating too much air, and bake with a water bath or pan of water in the oven. Additionally, letting the cheesecake cool gradually in the oven with the door ajar helps prevent sudden temperature changes, which can cause cracks.
Can This Cheesecake Be Made Ahead of Time?
Absolutely! This cheesecake is perfect for making in advance. You can prepare it a day or two ahead, just be sure to store it in the refrigerator covered tightly once it has cooled. It often tastes even better after sitting for a day!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it by slicing and wrapping individual pieces tightly with plastic wrap, then placing them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
