Go Back
Sweet Potato Cheesecake

Sweet Potato Cheesecake

This Sweet Potato Cheesecake is a delightful blend of creamy cheesecake and the warm, earthy flavors of sweet potatoes. It's an elegant dessert that's perfect for fall gatherings or holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 small saucepan
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 aluminum foil

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter Melted
  • 0.25 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
  • 16 ounces cream cheese Softened
  • 1 cup granulated sugar
  • 0.75 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined. Press the mixture evenly into the bottom of the springform pan.
  • Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool slightly.
  • In a bowl, beat the cream cheese until smooth using an electric mixer or whisk. Gradually add in the granulated sugar, mixing until well blended.
  • Add the sour cream, cooked sweet potatoes, eggs (one at a time), vanilla extract, cinnamon, nutmeg, and salt. Mix until completely smooth and well combined.
  • Pour the filling over the cooled crust, smoothing the top with a rubber spatula.
  • Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Remove from the oven and allow it to cool.
  • Once cooled, wrap the springform pan tightly in aluminum foil and refrigerate for at least 4 hours or overnight for the best texture.
  • Before serving, remove the sides of the springform pan and slice the cheesecake into wedges.

Notes

Ensure the sweet potatoes are fully cooked and mashed smoothly for a creamy texture.
You can top the cheesecake with whipped cream or toasted pecans for an added treat.
This cheesecake can be made a day in advance, allowing the flavors to meld beautifully.