Description
Indulge in this decadent and creamy sweet potato cheesecake, a perfect blend of earthy sweetness and rich, velvety texture. It’s a delightful twist on a classic dessert, ideal for holidays or any special occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Filling:
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the Crust: Bake for 8-10 minutes until lightly golden. Remove from oven and let cool while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Spices & Sweet Potato: Add the cinnamon, nutmeg, and cloves. Mix until just combined. Gently fold in the mashed sweet potato until the mixture is uniform in color and texture.
- Assemble the Cheesecake: Pour the sweet potato filling over the cooled graham cracker crust. Spread evenly.
- Bake the Cheesecake: Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the Cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve: Carefully remove the sides of the springform pan. Slice and serve chilled. Optional: top with whipped cream or a caramel drizzle.
Notes
- For a smoother sweet potato puree, bake or roast the sweet potato until very tender before mashing.
- Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Overmixing the batter after adding the eggs can lead to a cracked cheesecake.
- For a dairy-free version, use vegan cream cheese and dairy-free graham crackers.
- This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: PT30M
- Cook Time: PT1H15M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg