This sweet potato cheesecake is a yummy twist on the classic dessert. With creamy filling and a hint of pumpkin spice, it’s perfect for cozy gatherings!
I love how the sweet potatoes make it a bit healthier too! It feels like indulging while still being kind to your taste buds and waistline. Who knew cheesecake could be this fun? 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: Regular or gingersnap crumbs work well, but if you’re looking for a gluten-free option, use crushed gluten-free cookies or almond flour mixed with a bit of butter.
Sweet Potato Puree: Canned sweet potato puree is a convenient substitute if you don’t want to roast and mash them yourself. You could also use pumpkin puree for a similar taste.
Cream Cheese: While I love full-fat cream cheese for its rich flavor, you can use Neufchâtel cheese for a lighter version. Just check for smooth, soft consistency.
Sour Cream: Greek yogurt can be a great substitute for a tangy flavor, plus it adds creaminess without extra fat.
Spices: If you don’t have nutmeg or ginger, you can use pumpkin pie spice instead. It gives a nice balanced spice flavor with less measuring involved!
What’s the Secret to a Perfectly Smooth Cheesecake?
A smooth cheesecake starts with softened cream cheese. Let it sit at room temperature for about 30 minutes before mixing. This helps ensure it blends without lumps!
- Beat the cream cheese first to get it creamy. This is crucial before you add other ingredients!
- Add eggs one at a time on low speed to prevent overmixing, which can add air and cause cracks.
- Don’t ignore the cooling process! Allow the cheesecake to cool gradually in the oven, as this reduces the chance of cracks.
If you follow these tips, you’ll have a beautiful, creamy cheesecake that’s perfect for any gathering! Enjoy making this delicious dessert!
Sweet Potato Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or gingersnap crumbs)
- 1/3 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Cheesecake Filling:
- 3 cups cooked sweet potato puree (about 2 large sweet potatoes)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tbsp all-purpose flour
For Serving:
- Whipped cream
- Caramel sauce
- Chopped pecans or walnuts
- Optional: ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This sweet potato cheesecake takes about 20 minutes to prep, around 60-70 minutes to bake, and at least 4 hours to chill in the fridge. So, set aside some time and enjoy the process!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan, or line it with parchment paper to make it easier to remove the cheesecake later on.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture evenly into the bottom of the springform pan to create the crust. Set it aside while you make the filling.
3. Mix the Cream Cheese Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and mix until it’s fully incorporated.
4. Add the Sweet Potato and Other Ingredients:
Stir in the sweet potato puree, sour cream, and vanilla extract, mixing until the mixture is smooth and all ingredients are well combined.
5. Incorporate the Eggs:
Add the eggs one at a time, beating on low speed after each addition until just combined. Take care not to overmix, as this can cause cracks in your cheesecake later.
6. Add the Spices and Flour:
Mix in the ground cinnamon, nutmeg, ginger, and flour until just incorporated into the batter.
7. Pour the Filling into the Crust:
Carefully pour the cheesecake batter over the crust in the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
8. Bake the Cheesecake:
Bake the cheesecake in the preheated oven for approximately 60-70 minutes, or until the edges are set and the center looks slightly jiggly.
9. Cool in the Oven:
Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour. This helps prevent cracking.
10. Chill the Cheesecake:
After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight before serving.
11. Serve and Enjoy:
When ready to serve, slice the cheesecake and top each piece with whipped cream, a drizzle of caramel sauce, and sprinkle with chopped pecans or walnuts. For an extra touch, dust with a little ground cinnamon or pumpkin pie spice.
Enjoy your rich and creamy sweet potato cheesecake, with all the cozy flavors of the season!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! To make fresh sweet potato puree, simply peel and dice the sweet potatoes, then boil or steam until tender. Mash them well or blend until smooth! A great way to enhance flavor!
How Can I Avoid Cracks in My Cheesecake?
To prevent cracking, be sure not to overmix the batter, particularly after adding the eggs. Additionally, cooling the cheesecake slowly in the oven after baking helps reduce the chance of cracks.
Can I Make This Recipe Ahead of Time?
Yes! This cheesecake actually tastes even better after sitting in the fridge for a day or two. Just cover it well to prevent it from absorbing any odors from the fridge.
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 enjoy it later, simply slice and serve chilled!