This Sweet Potato Cheesecake is a tasty twist on a classic treat! It’s creamy, smooth, and has a lovely hint of sweet potato flavor that makes it warm and comforting.
Making this dessert always feels special to me. I love serving it with a dollop of whipped cream on top. It’s the perfect sweet ending to any meal! 🍰
Key Ingredients & Substitutions
Pecans: I love using pecans for a rich, nutty flavor in the crust. However, you can swap them for walnuts if that’s what you have on hand. Both nuts add a nice crunch!
Sweet Potatoes: Fresh sweet potatoes are best for flavor. If you’re in a pinch, canned sweet potato puree works, but be mindful of added sugars in the canned variety—check the labels!
Cream Cheese: For a lighter version, consider using Neufchâtel cheese instead of cream cheese. It has less fat but still gives a creamy texture.
Heavy Cream or Sour Cream: If you’re looking for a lighter option, Greek yogurt can be a great substitute for sour cream. Just ensure it’s plain to keep the flavors balanced.
How Can You Avoid Cracking the Cheesecake?
Cheesecake cracking is a common issue, but there are ways to fix that! Here’s how to achieve a smooth surface:
- Use a water bath, as mentioned in the recipe. It creates moisture and keeps even cooking.
- Don’t overbeat the mixture. Overmixing incorporates too much air, which can lead to cracks as it bakes.
- Let your cheesecake cool gradually. After baking, turn off the oven and leave the door slightly ajar for an hour.
- Cool it completely at room temperature before refrigerating. This helps settle the filling more evenly.
Sweet Potato Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups pecans (or walnuts)
- 1 cup graham cracker crumbs (about 10 sheets)
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup heavy cream or sour cream
For Topping:
- Whipped cream
- Caramel sauce
- Crushed pecans or toffee bits (optional)
How Much Time Will You Need?
This Sweet Potato Cheesecake will take about 20 minutes to prep, and then it requires around 60-70 minutes to bake. Don’t forget to set aside at least 4 hours for chilling in the refrigerator before serving, or even better, refrigerate overnight for enhanced flavor!
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 350°F (175°C). In a food processor, pulse the pecans (or walnuts), graham cracker crumbs, brown sugar, and cinnamon until they’re finely ground and mixed. Add in the melted butter and pulse until the mixture holds together when pressed. Now, press this crust mixture evenly into the bottom of a 9-inch springform pan. Bake it for about 10 minutes, and then set it aside to cool slightly.
2. Preparing the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Add both the granulated sugar and brown sugar, continuing to beat until it becomes light and fluffy. Then, stir in the mashed sweet potatoes until everything is well combined.
3. Mixing in the Flavor:
Now, beat in the eggs one at a time, making sure to fully mix each one before adding the next. Next, add in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix everything until well combined, and then gently fold in the heavy cream or sour cream until the mixture is smooth.
4. Baking the Cheesecake:
Pour your filling over the crust in the springform pan, and gently tap the pan to release any air bubbles that might be trapped. Set the pan in a larger baking dish and fill the outer dish with hot water until it comes about halfway up the sides of the springform pan. This water bath will help prevent any cracks from forming during baking.
5. The Big Bake:
Bake the cheesecake for about 60 to 70 minutes. The center should be almost set but still slightly jiggly. Once it’s done, turn off the oven but leave the cheesecake inside with the door closed for 1 hour. This helps it set nicely.
6. Cooling and Chilling:
After the hour is up, carefully remove the cheesecake from the oven and water bath. Let it cool to room temperature before refrigerating it for at least 4 hours, or overnight if you can wait.
7. Serving Time!
When you’re ready to serve, top each slice with whipped cream, drizzle with caramel sauce, and sprinkle with crushed pecans or toffee bits if desired. Enjoy every delicious bite!
Can I Use White Sugar Instead of Brown Sugar?
Absolutely! You can substitute white sugar for brown sugar in the crust and filling. However, using brown sugar adds a bit of depth and moisture, so keep that in mind if you choose to switch.
How Do I Know When the Cheesecake is Done Baking?
The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will continue to firm up as it cools and chills in the refrigerator.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake can be made up to 2 days in advance. Just cover it well and store it in the refrigerator until you’re ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 4 days. You can also freeze it for longer storage—just wrap it tightly, and it should last for about 2-3 months!
