The Best Sweet Potato Cheesecake
The Best Sweet Potato Cheesecake is a luscious dessert that beautifully marries the creamy richness of cheesecake with the natural sweetness of sweet potatoes. This delightful treat captures the essence of fall in every bite, offering a perfect blend of spices and textures that’s ideal for any occasion. Whether it’s a festive gathering or a cozy night in, this cheesecake is sure to impress with its stunning appearance and unforgettable flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups sweet potato puree (homemade or canned)
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat the oven to 400°F (200°C). Wash and poke holes in sweet potatoes, wrap in foil, and roast for 45-60 minutes until tender.
- For the crust, mix graham cracker crumbs with melted butter and press into a greased springform pan. Bake at 350°F (175°C) for about 10 minutes until golden.
- Cool the roasted sweet potatoes, scoop out the flesh into a bowl, and blend until smooth.
- In the bowl with sweet potato puree, mix in cream cheese, sugar, eggs, vanilla extract, cinnamon, and nutmeg until creamy.
- Pour mixture over cooled crust and bake at 325°F (160°C) for about an hour until set.
- Allow to cool completely before refrigerating for at least four hours or overnight. Slice and serve with optional caramel sauce or whipped cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg