This tasty sweet potato cheesecake is creamy and has a wonderful flavor that balances sweetness and spice. It’s a warm hug in dessert form!
Whenever I make this cheesecake, I can’t help but sneak a piece before it’s time to serve. It’s just that good! 🥰 Plus, it’s a fun twist for any gathering.
I love how easy it is to whip up, and the sweet potato adds a unique touch. A dollop of whipped cream on top makes it extra special—perfect for sharing with friends or enjoying all by myself!
Key Ingredients & Substitutions
Pecans: They’re fantastic for the crust, giving it a rich taste. If you have allergies, walnuts or even almonds work nicely as substitutes.
Graham cracker crumbs: They add sweetness and a bit of crunch. You can swap these for crushed cookies like digestive biscuits or even homemade crumbs for a unique twist.
Sweet potato: Freshly baked sweet potato adds flavor and texture. Canned sweet potato puree is a great quick replacement, just ensure it’s not seasoned or sweetened.
Sour cream: It contributes creaminess. If you’re looking for a lighter option, Greek yogurt is a suitable alternative that still gives you creaminess.
How Do I Ensure a Smooth, Creamy Filling?
The texture of your cheesecake filling is essential for that rich experience. Here’s how to get it just right:
- Make sure your cream cheese is at room temperature for easy blending—this prevents lumps.
- Beat it well until really smooth before adding other ingredients.
- Add eggs one at a time, incorporating fully before adding the next to avoid overmixing, which can lead to cracks.
By following these tips, your cheesecake will be creamy and delicious! Enjoy making this delightful dessert!
Sweet Potato Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups pecan halves
- 1 cup graham cracker crumbs
- 1/4 cup brown sugar, packed
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/3 cup sour cream
For Topping:
- Whipped cream
- Caramel sauce
- Chopped pecans
- Ground cinnamon for garnish
How Much Time Will You Need?
This delightful cheesecake will take about 15 minutes of preparation, an hour to bake, and then you’ll want to let it chill in the fridge for at least 4 hours (or overnight if you’re planning ahead!). So, it’s a bit of a wait, but trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). Place the pecan halves in a food processor and pulse until finely chopped. Next, add the graham cracker crumbs, brown sugar, salt, and cinnamon, then pulse together to mix everything. Transfer this mixture to a bowl, then stir in the melted butter until it’s all well combined.
2. Forming the Crust:
Press this crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Make sure it’s nice and compact. After that, pop it in the oven for about 10 minutes to bake, then take it out and let it cool slightly while you prepare the filling.
3. Making the Filling:
In a large mixing bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Then, add in the mashed sweet potato, granulated sugar, and brown sugar. Keep mixing until everything is well blended and creamy.
4. Adding the Eggs and Spices:
Now, crack in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt until it’s all smoothly mixed. Finally, gently fold in the sour cream.
5. Pouring and Smoothing:
Pour this filling over the crust in the springform pan, smoothing the top with a spatula so it’s nice and even.
6. Baking the Cheesecake:
Place your springform pan on a baking sheet and bake it in the oven for 60 to 70 minutes. You’re looking for the center to be almost set but still slightly jiggly—this will help keep it creamy!
7. Cooling Off:
After baking, turn off the oven and leave the cheesecake inside for an additional hour to prevent it from cracking. Once that’s done, take it out and let it cool completely to room temperature before placing it in the fridge.
8. Chilling:
Refrigerate the cheesecake for at least 4 hours, but overnight is best to let all those flavors mingle and it set perfectly.
9. Serve and Enjoy:
When you’re ready to serve, carefully remove the springform pan. Slice the cheesecake and top each slice with whipped cream, a drizzle of caramel sauce, some chopped pecans, and a sprinkle of cinnamon on top for that lovely finishing touch.
And there you have it! Enjoy your deliciously creamy sweet potato cheesecake, perfect for any occasion!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are great for this recipe. Just bake or steam one medium sweet potato until soft, then mash it well before adding it to the filling.
How Do I Prevent My Cheesecake From Cracking?
To help prevent cracks, make sure not to overmix the filling, as incorporating too much air can cause it to puff up and crack. Additionally, letting it cool in the oven after baking helps stabilize it before cooling completely in the fridge.
Can I Make This Cheesecake Without Pecans?
Yes! If you’re allergic to nuts or want to skip them, substitute the pecans with additional graham cracker crumbs for a simple graham crust, or use cookies like Oreos for a different flavor.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s also great to freeze for later; just wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before enjoying!
