Spiced Sweet Potato Cheesecake
12 servings
This spiced sweet potato cheesecake is a must-have in your dessert collection, perfect for holiday baking or a simple weeknight treat.
Read moreWhile brownies might be my top choice, cheesecake is a close second. But honestly, I love all desserts equally – just like my nieces and nephews! This recipe is a delicious fusion of sweet potato pie and cheesecake, combining the best of both worlds.
Originally created in 2009 for a restaurant's fall dessert menu, this cheesecake quickly became a customer favorite. We served it with a bourbon caramel sauce and fresh whipped cream, but it's truly delightful all on its own.
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ChefLynn Cool CookNovember 3, 2024
Ingredients:
Crust:
- 9 graham crackers (about 1 sleeve)
- 3 TBSP of granulated sugar
- 5 TBSP of unsalted butter
- 2 TBSP of butter - room temperature (for the pan )
Filling:
- 1 ½ LB of cream cheese - room temperature (3 x 8 oz package)
- 1 ¼ cups of granulated sugar
- 4 eggs - room temperature (large)
- 1 LB of Hannah sweet potatoes (or other kind or a 15 oz can of sweet potato puree)
- ½ cup of plain yogurt (or sour cream or vanilla yougurt)
- 2 TBSP of all-purpose flour (1 ½ tbsp corn starch if gluten free)
- 1 TSP of vanilla extract
- 1 TSP of ground cinnamon
- 1 TSP of pumpkin pie seasoning
- Pinch of salt
Tools:
- 1x Measuring Cups
- 1x Measuring Spoons
- 1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with large mixing bowl)
- 1x Silicone Spatula
- 1x Food Processor or Blender (if roasting the sweet potato yourself)
- 1x Cake Pan (9-inch spring form pan)
- 1x Roast Pan (large roasting pan for water bath)
- 1x • Aluminum foil to wrap pan
Directions:
1. Sweet Potatoes Preparation:
Note:
Apply this step only if you are not using canned sweet potatoes for your spiced sweet potato cheesecake.
- Roast sweet potatoes up to a day ahead – roast them at 425°F for 45 minutes to an hour until a fork inserts and comes out easily.
- Allow it to cool and then puree it in a food processor until smooth.
2. Crust for Spiced Sweet Potato Cheesecake:
- Preheat the oven to 350°F.
- Butter the bottom and sides of a 9-inch spring form pan.
- Grind the graham crackers, 3 TBSP sugar, and melted butter in a food processor until the mixture holds together when pressed in your hand.
- Press the mixture evenly into the bottom and a little up the sides of the prepared springform pan.
- Bake the crust at 350°F for 10 to 15 minutes until it is lightly golden then allow it to cool completely while you make the filling.
- After it is cool wrap the bottom and up the sides of the pan with a couple layers of aluminum foil to keep water from the water bath from getting inside and making the crust soggy. Place the wrapped pan inside a large roasting pan.
3. Filling for Spiced Sweet Potato Cheesecake:
- Using a stand mixer fitted with a flat beater attachment or a hand mixer, cream together the cream cheese and sugar until smooth and fluffy – about 5 mintues the scrape the sides and bottom of the bowl with a rubber spatula.
- Beat in the eggs one at a time, being sure to completely incorporate each egg before adding the next – after adding all four scrape the bowl again.
- Add the yogurt and spices and mix well to combine – scrape the bowl again.
- Add the sweet potato puree and mix well to combine.
- Add the flour and mix until it is just combined.
4. Assamble the Spiced Sweet Potato Cheesecake:
- Pour the filling into the crust.
- Place the roasting pan in the oven and add enough hot water to come about halfway up the sides of the spring form pan.
- Bake the cheesecake for 1 hour and 15 minutes – it may require an additional 15 minutes depending on your oven. The outer 2 inches should be well set and the middle should wobble.
- Turn off the oven and open the door.
- Leave the cheesecake in the oven to cool for 20 minutes.
- After 20 minutes remove it carefully from the water bath, remove the foil, and allow it to cool completely on a rack on the counter.
- After it is cooled completely, run a paring knife around the top edge – you don’t need to go all the way to the bottom of the pan, just about 1/2 inch down.
- Then wrap it with plastic wrap and refrigerate it for at least 4 hours but preferably over night before serving.
- Before removing the spring form pan run your knife around the top edge again to make sure it is released.
Notes:
- If you cool the cheesecake too quickly by putting it directly in the refrigerator it may crack – it will still, however, be DELICIOUS!!
- Serve with whipped cream – it is also delicious with a bourbon caramel sauce!
About the Author:
ChefLynnCool Cook
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- Published Recipes: 23
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- Location: Florida, USA
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