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Sweet Potato Cheesecake

Sweet Potato Cheesecake

This creamy Sweet Potato Cheesecake combines the rich flavors of pumpkin and the natural sweetness of sweet potatoes, creating a delightful dessert perfect for any occasion. Its smooth texture and spiced crust make it a hit among cheesecake lovers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 baking pan (for water bath)
  • 1 food processor (optional for crust)
  • 1 oven

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • 2 cups cooked mashed sweet potatoes about 2 medium sweet potatoes
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ cup sour cream

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press this mixture into the bottom of a 9-inch springform pan to create an even crust. Bake in the oven for about 10 minutes, then let it cool.
  • In another bowl, beat the cream cheese with an electric mixer until smooth. Gradually add granulated sugar and continue beating until combined.
  • Add the mashed sweet potatoes, eggs (one at a time), vanilla extract, nutmeg, and cinnamon to the cream cheese mixture. Beat until smooth and well mixed.
  • Gently fold in the sour cream and mix until fully incorporated.
  • Pour the filling over the cooled crust in the springform pan, spreading it evenly.
  • Place the springform pan into a larger baking pan and fill the outer pan with water until it reaches halfway up the sides of the springform pan.
  • Bake for about 60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
  • Remove the cheesecake from the oven and cool at room temperature for 30 minutes. Refrigerate for at least 4 hours or overnight before serving.

Notes

Garnish with whipped cream or candied pecans before serving for added flavor.
For a twist, try adding a dash of ginger or cloves to the filling for a spicier flavor.