Sweet Potato Cheesecake
Sweet Potato Cheesecake is a delightful twist on the classic dessert, blending creamy textures with warm spices and the natural sweetness of sweet potatoes. This easy-to-make cheesecake is perfect for fall gatherings or any occasion where you want to impress your guests. With its beautiful orange hue and rich flavor, it’s sure to steal the spotlight at your dessert table.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves about 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 16 oz cream cheese (full-fat, softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp ground cinnamon (plus more for garnish if desired)
- 1 tsp pure vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Boil or bake sweet potatoes until tender. Cool, scoop out flesh, and mash until smooth.
- Combine graham cracker crumbs with melted butter and press into the bottom of the springform pan.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually mix in sugar until fluffy.
- Add mashed sweet potatoes and eggs one at a time, mixing just until incorporated.
- Mix in cinnamon and vanilla extract; pour filling into crust.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off the oven and let cool inside for an hour.
- Chill in the refrigerator for at least four hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: For a lighter version, substitute cream cheese with Greek yogurt. Enhance flavors by adding a pinch of nutmeg or chocolate chips.