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Christmas Desserts

Spiced Sweet Potato Cheesecake

12 servings
Gluten-Free Diet, Vegetarian Diet, American

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

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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 ChefLynn Rising Start
November 3, 2024
  • 1 h 45m
  • 1 h 45m
  • 3/5
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Ingredients:

Crust:

Filling:

Tools:

Directions:

1. Sweet Potatoes Preparation:

Note:
Apply this step only if you are not using canned sweet potatoes.

  • 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:

  • 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:

  • 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:

  • 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:
ChefLynnRising Start
# 7
  • Published Recipes: 8
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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