Sweet Potato Cheesecake
This creamy Sweet Potato Cheesecake combines the rich flavors of sweet potatoes with the classic cheesecake texture, creating a delightful dessert perfect for fall gatherings or special occasions.
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 baking sheet
- 1 food processor or blender
- 1 aluminum foil
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups cooked and mashed sweet potatoes Ensure sweet potatoes are completely cool before mashing.
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined. Press the mixture firmly into the bottom of the springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar and beat until creamy.
- Add the mashed sweet potatoes, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend until smooth and well combined.
- Gently fold in sour cream until just combined.
- Pour the filling into the cooled crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven, cover with aluminum foil, and refrigerate for at least 4 hours or overnight before serving.
Notes
Serve with whipped cream or caramel sauce for added sweetness. Ensure sweet potatoes are completely cool before mashing for the filling. Leftover cheesecake can be stored in the refrigerator for up to 5 days.