Spiced Sweet Potato Cheesecake

Name: Spiced Sweet Potato Cheesecake
Prep time: 105 min
Total time: 105 min
Yield: 12
Ingredients: 9graham crackers (about 1 sleeve); 3 TBSP ofgranulated sugar; 5 TBSP ofunsalted butter; 2 TBSP ofbutter - room temperature (for the pan ); 1 ½ LB ofcream cheese - room temperature (3 x 8 oz package); 1 ¼ cups ofgranulated sugar; 4eggs - room temperature (large); 1 LB ofHannah sweet potatoes (or other kind or a 15 oz can of sweet potato puree); ½ cup ofplain yogurt (or sour cream or vanilla yougurt); 2 TBSP ofall-purpose flour (1 ½ tbsp corn starch if gluten free); 1 TSP ofvanilla extract; 1 TSP ofground cinnamon; 1 TSP ofpumpkin pie seasoning; Pinch ofsalt

12 servings

Gluten-Free Diet, Vegetarian Diet, American

This spiced sweet potato cheesecake is a must-have in your dessert collection, perfect for holiday baking or a simple weeknight treat.

While brownies might be my top choice, cheesecake is a close second. But honestly, I love all desserts equally – just like my nieces and nephews! This recipe is a delicious fusion of sweet potato pie and cheesecake, combining the best of both worlds.
Originally created in 2009 for a restaurant's fall dessert menu, this cheesecake quickly became a customer favorite. We served it with a bourbon caramel sauce and fresh whipped cream, but it's truly delightful all on its own.

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ChefLynn Cool Cook

November 3, 2024

Spiced Sweet Potato Cheesecake on the cake platter with its slice in front of it

1 h 45m
1 h 45m
3/5

Ingredients:

Crust:

9 graham crackers (about 1 sleeve)
3 TBSP of granulated sugar
5 TBSP of unsalted butter
2 TBSP of butter - room temperature (for the pan )

Filling:

1 ½ LB of cream cheese - room temperature (3 x 8 oz package)
1 ¼ cups of granulated sugar
4 eggs - room temperature (large)
1 LB of Hannah sweet potatoes (or other kind or a 15 oz can of sweet potato puree)
½ cup of plain yogurt (or sour cream or vanilla yougurt)
2 TBSP of all-purpose flour (1 ½ tbsp corn starch if gluten free)
1 TSP of vanilla extract
1 TSP of ground cinnamon
1 TSP of pumpkin pie seasoning
Pinch of salt

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with large mixing bowl)
1x Silicone Spatula
1x Food Processor or Blender (if roasting the sweet potato yourself)
1x Cake Pan (9-inch spring form pan)
1x Roast Pan (large roasting pan for water bath)
1x • Aluminum foil to wrap pan

Directions:

1. Sweet Potatoes Preparation:

Note:
Apply this step only if you are not using canned sweet potatoes for your spiced sweet potato cheesecake.

Roast sweet potatoes up to a day ahead – roast them at 425°F for 45 minutes to an hour until a fork inserts and comes out easily.
Allow it to cool and then puree it in a food processor until smooth.

2. Crust for Spiced Sweet Potato Cheesecake:

Preheat the oven to 350°F.
Butter the bottom and sides of a 9-inch spring form pan.
Grind the graham crackers, 3 TBSP sugar, and melted butter in a food processor until the mixture holds together when pressed in your hand.
Press the mixture evenly into the bottom and a little up the sides of the prepared springform pan.
Bake the crust at 350°F for 10 to 15 minutes until it is lightly golden then allow it to cool completely while you make the filling.
After it is cool wrap the bottom and up the sides of the pan with a couple layers of aluminum foil to keep water from the water bath from getting inside and making the crust soggy. Place the wrapped pan inside a large roasting pan.

3. Filling for Spiced Sweet Potato Cheesecake:

Using a stand mixer fitted with a flat beater attachment or a hand mixer, cream together the cream cheese and sugar until smooth and fluffy – about 5 mintues the scrape the sides and bottom of the bowl with a rubber spatula.
Beat in the eggs one at a time, being sure to completely incorporate each egg before adding the next – after adding all four scrape the bowl again.
Add the yogurt and spices and mix well to combine – scrape the bowl again.
Add the sweet potato puree and mix well to combine.
Add the flour and mix until it is just combined.

4. Assamble the Spiced Sweet Potato Cheesecake:

Pour the filling into the crust.
Place the roasting pan in the oven and add enough hot water to come about halfway up the sides of the spring form pan.
Bake the cheesecake for 1 hour and 15 minutes – it may require an additional 15 minutes depending on your oven. The outer 2 inches should be well set and the middle should wobble.
Turn off the oven and open the door.
Leave the cheesecake in the oven to cool for 20 minutes.
After 20 minutes remove it carefully from the water bath, remove the foil, and allow it to cool completely on a rack on the counter.
After it is cooled completely, run a paring knife around the top edge – you don’t need to go all the way to the bottom of the pan, just about 1/2 inch down.
Then wrap it with plastic wrap and refrigerate it for at least 4 hours but preferably over night before serving.
Before removing the spring form pan run your knife around the top edge again to make sure it is released.

Notes:

If you cool the cheesecake too quickly by putting it directly in the refrigerator it may crack – it will still, however, be DELICIOUS!!
Serve with whipped cream – it is also delicious with a bourbon caramel sauce!

About the Author:

ChefLynnCool Cook

# 6

16 Followers

Published Recipes: 10
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Location: Florida, USA
Member since: 2024-09-08

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