This sweet potato cheesecake is a tasty twist on a classic treat! It’s creamy, smooth, and has a hint of fall spices that makes it feel cozy and festive.
I always love serving this cheesecake with a dollop of whipped cream on top. It’s so good, I might just eat it for breakfast! Who can blame me? 😊
Key Ingredients & Substitutions
Sweet Potatoes: You’ll need about 2 medium sweet potatoes to make 3 cups of puree. If you’re in a hurry, canned sweet potato puree works too. Just choose one without added sugar for a similar flavor!
Graham Cracker Crumbs: Standard for the crust, but if you’re looking for a spicier twist, use gingersnap crumbs instead. It adds a nice hint of spice!
Cream Cheese: This provides the creamy base of the cheesecake. If you’re looking for a lighter option, you might try Neufchâtel cheese, which has less fat but a similar taste.
Sour Cream: It adds creaminess and tang to the filling. If you prefer, Greek yogurt can be a great substitute!
Nuts for Topping: Chopped pecans or walnuts work well, adding some crunch. If nut allergies are a concern, omit the nuts or try crushed cookies for texture!
How Do I Bake the Perfect Cheesecake?
Baking a cheesecake can be a bit tricky, but here are a few tips for getting it just right:
- **Water Bath:** Consider baking your cheesecake in a water bath. Wrap the outside of the springform pan in foil and place it in a larger pan with hot water. This helps keep the cheesecake moist and prevents cracking.
- **Mixing:** When adding eggs, mix on low speed to prevent too much air from getting in. Too much air can cause the cheesecake to rise and crack while baking.
- **Cooling:** Don’t rush the cooling process. Leaving the cheesecake in the oven with the door ajar prevents sudden temperature changes that can lead to cracks.
- **Refrigerate:** Allow the cheesecake to chill for at least 4 hours before serving. Overnight chilling is even better for the flavors to develop!
With these tips, your cheesecake should come out smooth and creamy every time!
How to Make Sweet Potato Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cheesecake Filling:
- 3 cups cooked sweet potato puree (about 2 medium sweet potatoes)
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Topping (Optional):
- Whipped cream
- Chopped pecans or walnuts
- Maple syrup or caramel sauce
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes for preparation and around 60-70 minutes for baking, plus cooling and chilling time. You’ll want to refrigerate it for at least 4 hours or overnight for the best flavor. In total, expect to set aside time for baking and chilling, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Use a fork to poke holes in the sweet potatoes. Bake them directly on the oven rack for about 45-60 minutes until they feel soft. Once they’re cool, peel off the skin and mash or puree them until smooth. Set aside.
2. Make the Crust:
Lower the oven temperature to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, cinnamon, and nutmeg. Stir until the mixture looks like wet sand.
3. Shape the Crust:
Press the crust mixture firmly into the bottom of a 9-inch springform pan. You can push it up about an inch on the sides if you like a taller crust. Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated and brown sugar, mixing well.
5. Add the Eggs:
Add the eggs one at a time, mixing on low after each addition just until combined. Do not overmix!
6. Mix in Sour Cream and Vanilla:
Add the sour cream and vanilla extract to the bowl and mix until smooth.
7. Stir in the Sweet Potato:
Add the sweet potato puree and mix until everything is incorporated smoothly.
8. Add Spices and Salt:
Stir in the ground cinnamon, nutmeg, ginger, and salt until fully combined.
9. Pour the Filling:
Carefully pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top.
10. Bake the Cheesecake:
Set the springform pan on a baking sheet and bake for 60-70 minutes. The edges should be set, but the center should still jiggle a little when you gently shake it.
11. Cooling Time:
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. After an hour, remove it from the oven and let it cool completely on a wire rack.
12. Chill the Cheesecake:
Cover the cheesecake and refrigerate it for at least 4 hours, but overnight is even better for developing the flavors.
13. Add the Topping:
When you’re ready to serve, top the cheesecake with whipped cream, chopped nuts, and a drizzle of maple syrup or caramel sauce if you like.
14. Serve and Enjoy:
Carefully remove the sides of the springform pan and slice the cheesecake. Serve it chilled and enjoy the creamy, delicious flavors!
This recipe gives you a rich and creamy sweet potato cheesecake, perfect for any gathering. Enjoy every bite! 😊
Can I Use Canned Sweet Potato Puree Instead of Fresh?
Yes, you can! Canned sweet potato puree works well as a substitute. Just choose one without added sugars for the best flavor. Measure out 3 cups to match the recipe’s requirement.
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs or crushed nuts as your crust base. Just ensure the other ingredients are also certified gluten-free!
Can I Make This Cheesecake In Advance?
Absolutely! This cheesecake is perfect for making ahead of time. You can bake and chill it up to 2 days in advance. Just store it in the refrigerator, tightly covered until you’re ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To keep it fresh, avoid exposing it to air as much as possible. You can also freeze it for up to 2 months; just wrap it tightly in foil before freezing.