Sweet Potato Cheesecake
Indulge in the rich and velvety decadence of Sweet Potato Cheesecake, a stunning twist on the classic dessert that perfectly melds the earthy sweetness of roasted sweet potatoes with the creamy tang of cream cheese. This fall-inspired treat features a buttery graham cracker crust as the foundation, while warm spices like cinnamon, nutmeg, and ginger infuse every bite with cozy, aromatic flavor. Baked to perfection in a water bath for a smooth, crack-free top, this cheesecake is impeccably balanced and irresistibly creamy. Ideal for holiday gatherings or a show-stopping dessert any time of year, this Sweet Potato Cheesecake is best served chilled with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of elegance. Perfect for anyone searching for "unique cheesecake recipes" or "holiday desserts with sweet potatoes"!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup sweet potatoes
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and wrap the exterior in foil to prevent leaks for the water bath.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake for 8-10 minutes or until lightly golden, then remove and set aside to cool.
Prick the sweet potatoes with a fork and roast in the oven for about 1 hour or until soft. Let them cool completely, then peel and mash until smooth. Measure 1 cup of mashed sweet potatoes.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the cream cheese, mixing until fully incorporated.
Blend in the mashed sweet potatoes, sour cream, and vanilla extract, beating until the mixture is smooth and creamy.
Add the eggs, one at a time, mixing on low speed just until each one is blended. Avoid overmixing to prevent cracking during baking.
Add the cinnamon, nutmeg, ginger, and salt, and mix until evenly combined.
Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the countertop to release any air bubbles.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and foil, then transfer it to a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, run a knife around the edge of the springform pan to release the cheesecake. Serve chilled and garnish as desired, such as a dollop of whipped cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
4444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 163.7 g | 818% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 431.3 g | 157% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 288.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 918 mg | 71% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
