Description
Sweet Potato Cheesecake is a delightful twist on the classic dessert, blending creamy textures with warm spices and the natural sweetness of sweet potatoes.
Ingredients
Scale
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 16 oz cream cheese (full-fat, softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp ground cinnamon (plus more for garnish if desired)
- 1 tsp pure vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Boil or bake sweet potatoes until tender. Cool, scoop out flesh, and mash until smooth.
- Combine graham cracker crumbs with melted butter and press into the bottom of the springform pan.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually mix in sugar until fluffy.
- Add mashed sweet potatoes and eggs one at a time, mixing just until incorporated.
- Mix in cinnamon and vanilla extract; pour filling into crust.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off the oven and let cool inside for an hour.
- Chill in the refrigerator for at least four hours before serving.
Notes
- This cheesecake is perfect for fall gatherings.
- Garnish with additional cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg