Sweet Potato Cheesecake

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.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 312.8

Dietary: Vegetarian

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.

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-cheesecake-2/