Sweet Potato Cheesecake

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Servings: 4 cups Difficulty: Advanced
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A creamy, spiced dessert blending velvety sweet potatoes with classic cheesecake richness.
Sweet Potato Cheesecake recipe image

This Sweet Potato Cheesecake is a delightful fusion of earthy sweetness and creamy tang, perfect for autumn gatherings or cozy dessert nights. The base of graham cracker crumbs provides a crunchy contrast to the smooth, velvety filling made from mashed sweet potatoes, cream cheese, and warm spices like cinnamon and nutmeg. Topped with a light sour cream layer, it offers a balanced flavor profile that isn’t overly sweet. Ideal for holidays or when you want to impress guests with a unique twist on traditional cheesecake, this recipe delivers comforting richness in every slice.

Sweet Potato Cheesecake recipe image
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Sweet Potato Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 312.8

Description

This Sweet Potato Cheesecake is a delightful fusion of earthy sweetness and creamy tang, perfect for autumn gatherings or cozy dessert nights. The base of graham cracker crumbs provides a crunchy contrast to the smooth, velvety filling made from mashed sweet potatoes, cream cheese, and warm spices like cinnamon and nutmeg. Topped with a light sour cream layer, it offers a balanced flavor profile that isn't overly sweet. Ideal for holidays or when you want to impress guests with a unique twist on traditional cheesecake, this recipe delivers comforting richness in every slice.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until mixture resembles wet sand.
  3. Press mixture firmly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  4. Bake crust for 6 to 8 minutes. Do not allow to brown. Remove from oven and let cool.
  5. In a large bowl, beat cream cheese, 1 cup granulated sugar, and brown sugar until smooth.
  6. Beat in mashed sweet potatoes, eggs, and evaporated milk until combined.
  7. Mix in cornstarch, cinnamon, and nutmeg. Beat well until smooth.
  8. Pour filling into the prepared crust.
  9. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until the edge is set but center is still slightly jiggly.
  10. While cheesecake bakes, combine sour cream, 1/3 cup granulated sugar, and vanilla extract in a bowl.
  11. Spread sour cream mixture over the warm cheesecake immediately after removing it from the oven.
  12. Return to the 350 degree F (175 degrees C) oven and bake for an additional 5 minutes.
  13. Cool on a wire rack to room temperature.
  14. Remove the side of the springform pan.
  15. Chill in the refrigerator for several hours or overnight before slicing.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 312.8kcal
% Daily Value *
Total Fat 17.0g27%
Saturated Fat 5.5g28%
Cholesterol 43.2mg15%
Sodium 1380.6mg58%
Total Carbohydrate 16.2g6%
Dietary Fiber 0.0g0%
Sugars 16.0g
Protein 22.6g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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