When you think of cheesecake, your mind probably dances to images of traditional flavors like strawberry or chocolate. However, have you ever considered the delightful combination of sweet potatoes and cream cheese? Sweet potato cheesecake is a unique and tasty twist on the classic dessert that brings comfort and warmth with every bite. This creamy, rich delicacy is not only mouthwatering, but it also carries the heartwarming essence of autumn, making it a perfect choice for celebrations, holidays, or simply a cozy night in.
Why We Love This Sweet Potato Cheesecake Recipe
There are plenty of reasons to fall in love with sweet potato cheesecake. First and foremost, it’s incredibly versatile. Whether it’s Thanksgiving, Christmas, or a simple gathering with friends, this cheesecake fits right into any occasion. The creamy texture paired with the warm spices makes it feel festive, while the sweet potato base offers a unique flavor twist that surprises and delights.
Another reason to adore this recipe is its rich nutritional profile. Sweet potatoes are loaded with vitamins, minerals, and antioxidants. They are a great source of dietary fiber and are known to promote heart health and aid digestion. Incorporating sweet potatoes into your dessert allows you to enjoy a sweet treat while also benefiting from its nutritious value.
Finally, the preparation of this cheesecake is relatively straightforward. You don’t have to be a professional chef to whip up this delightful dessert, making it accessible for anyone who wants to indulge in a homemade treat. The combination of simple yet rich ingredients allows you to savor the process of baking as much as the final result.
Ingredients for Sweet Potato Cheesecake
Creating an exquisite sweet potato cheesecake requires a handful of quality ingredients. The following list presents all you need to whip up this delightful dessert:
- 14 ice oatmeal cookies
- 1 1/2 cups oatmeal cookie crumbs
- 2 tablespoons light brown sugar
- 5 tablespoons melted unsalted butter
- 1 cup sweet potato puree
- 4 1/2 teaspoons unbleached all-purpose flour
- 2 tablespoons melted unsalted butter
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 5 (8 oz.) packages cream cheese, room temperature
- 1 1/2 cups light brown sugar
- 1/4 teaspoon kosher salt
- 4 oz. sour cream
- Zest of 1 medium orange
- 2 teaspoons vanilla extract
- 6 large eggs, room temperature
- 1 stick unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup maple syrup
- 1 cup chopped pecan halves
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
How to Make Sweet Potato Cheesecake
Making sweet potato cheesecake is a rewarding and straightforward process. Follow these directions carefully to create a decadent dessert your guests will remember:
- Preheat your oven to 325°F (163°C). Start by preparing the crust. In a food processor, combine the ice oatmeal cookies with light brown sugar and process on high until you achieve fine crumbs. Reduce the speed and gradually drizzle in 4 tablespoons of melted butter until the mixture holds together when squeezed. Grease the bottom of a 9-inch springform pan with the remaining butter, then evenly and firmly press the mixture into the bottom and up the sides of the pan. Place the pan on a baking sheet and bake for 13 minutes. Allow the crust to cool for 10 minutes before adding the filling.
- Prepare the sweet potato base while the crust is baking. In a medium bowl, use a hand mixer on a low speed to combine the sweet potato puree, flour, melted butter, cinnamon, nutmeg, ginger, and 1/4 teaspoon of kosher salt until the mixture is smooth and free of lumps.
- Now, let’s move on to the cheesecake filling. Raise your oven temperature to 425°F (218°C). In the bowl of a stand mixer, add the room-temperature cream cheese, brown sugar, and salt. Mix on low speed for 1 minute. Introduce the sour cream and orange zest and mix on low for another minute. Then, add the vanilla extract along with two eggs and mix on low until just combined. Repeat this process with the remaining eggs. You want your final mixture to be smooth and airy. Gently stir a half cup of this cream cheese mixture into the sweet potato base, ensuring the flavors meld beautifully.
- Assembling the cheesecake: Pour half of the cream cheese mixture into your prepared crust. Spoon the sweet potato mixture carefully over the top. Repeat the layering with the last half of the cream cheese mixture, then swirl the sweet potato base for a marbled effect.
- Bake for the initial 10 minutes, then lower your oven temperature to 200°F (93°C). Continue baking for 1 hour and 20 minutes, until the center jiggles slightly or reaches a temperature of 150°F (65°C). Once done, allow it to cool for 5 minutes. Run a knife around the edge of the pan to release the cheesecake, then let it cool at room temperature for 3 hours. Afterward, transfer it to the refrigerator and allow it to chill overnight.
- For the butter pecan sauce: In a small pot over medium heat, melt a stick of unsalted butter. Incorporate the brown sugar, maple syrup, chopped pecans, a teaspoon of vanilla, and a pinch of salt. Cook for 3–5 minutes, stirring frequently until thickened. Allow the sauce to cool.
- The following day, before serving, let your cheesecake sit at room temperature for 15 minutes. Drizzle the cooled butter pecan sauce around the edge of the cheesecake. For clean slices, dip a knife in hot water and cut through the cheesecake. Now, take a moment to admire your creation before indulging!
How to Serve Sweet Potato Cheesecake
Serving sweet potato cheesecake is all about presentation and enhancing its delightful flavors. Here are some serving ideas to elevate this already scrumptious dessert:
- Serve slices of cheesecake on chilled plates to enhance the creamy texture and create a refreshing experience when enjoyed.
- A dollop of freshly whipped cream can add a touch of elegance and further enrich the experience. The light texture of whipped cream complements the dense creaminess of the cheesecake beautifully.
- For an extra pop of flavor, sprinkle a dash of ground cinnamon or nutmeg over the top. This not only boosts the aesthetic appeal but also ties in with the warm spices already present.
- Consider garnishing each slice with chopped pecans or crushed ice oatmeal cookies for added texture and visual interest.
- Present the butter pecan sauce in a small bowl alongside the cheesecake, allowing guests to drizzle their desired amount over the top, making each slice customizable.
Expert Tips: Sweet Potato Cheesecake
To ensure your sweet potato cheesecake turns out perfect, consider these expert tips:
- Room Temperature Ingredients: To achieve a smooth, lump-free batter, let all dairy ingredients, such as cream cheese and eggs, come to room temperature before mixing.
- Don’t Overmix: When combining ingredients, particularly the cream cheese mixture, avoid overmixing after the eggs are added. Overmixing can incorporate too much air and lead to cracks as the cheesecake bakes.
- Cooling Gradually: Do not rush the cooling process. Allowing the cheesecake to cool gradually helps to prevent cracks on the surface and ensures a creamy texture.
- Water Bath Method: For a creamier texture and to avoid cracks, consider baking your cheesecake in a water bath. Wrap the outside of your springform pan in aluminum foil and place it in a larger baking pan filled with hot water before baking.
- Flavor Variations: Feel free to adjust the spices to your preference or add other elements like chocolate or caramel for a unique twist.
How to Store Sweet Potato Cheesecake
Storing your sweet potato cheesecake correctly helps retain its freshness and flavor. Here’s how you can store it:
- Refrigerator Storage: It’s best to store leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing any odors.
- Freezing: If you plan on saving it for a longer period, this cheesecake can be frozen. Wrap it well in plastic wrap and then in aluminum foil. When you’re ready to enjoy your cheesecake, let it thaw overnight in the refrigerator.
- Shelf Life: When stored properly, your cheesecake should last up to a week in the refrigerator. If frozen, it can last for 2-3 months.
Variations of Sweet Potato Cheesecake
While the classic sweet potato cheesecake is undeniably delicious, you can easily customize or vary it to surprise your taste buds. Here are some creative variations to consider:
- Spiced Apple Sweet Potato Cheesecake: Incorporate some finely chopped apples mixed with cinnamon into the sweet potato filling for an added fruity twist. The tartness of the apples complements the sweetness of the cheesecake beautifully.
- Chocolate Chip Sweet Potato Cheesecake: Mix in semi-sweet chocolate chips to the cream cheese mixture for an indulgent and rich flavor contrast.
- Pumpkin Spice Sweet Potato Cheesecake: Combine sweet potato and pumpkin puree for a delightful medley of autumnal flavors. Use pumpkin spice in addition to your warm spices to elevate the experience.
- Maple Pecan Topping: Instead of the butter pecan sauce, top the cheesecake with a mixture of chopped pecans and a drizzle of maple syrup for a maple-inspired flavor.
- No-Bake Version: For a lighter version, consider a no-bake sweet potato cheesecake. Just substitute traditional baking methods and instead chill the cheesecake mixture in the refrigerator until set.
FAQ About Sweet Potato Cheesecake
What is sweet potato cheesecake?
Sweet potato cheesecake is a twist on traditional cheesecake that incorporates sweet potato puree into the batter, providing a unique flavor and creamy texture, paired with warm spices.
Can I use canned sweet potato for this recipe?
Yes, canned sweet potato puree can be used for convenience. Just make sure it’s pure and doesn’t contain added sugar or ingredients for the best results.
How long does sweet potato cheesecake last?
When stored properly in the refrigerator, sweet potato cheesecake can last up to a week. If frozen, it can last for 2-3 months.
Is it necessary to use a water bath for baking?
While it’s not absolutely necessary, using a water bath helps maintain moisture and results in a creamier texture while minimizing cracking during baking.
Can I make sweet potato cheesecake ahead of time?
Absolutely! Sweet potato cheesecake is a great dessert to make in advance. It tastes even better the next day as the flavors continue to meld.
Sweet Potato Cheesecake
Ingredients
For the crust
- 14 cookies ice oatmeal cookies
- 1.5 cups oatmeal cookie crumbs
- 2 tablespoons light brown sugar
- 5 tablespoons melted unsalted butter Divided use
For the sweet potato base
- 1 cup sweet potato puree
- 4.5 teaspoons unbleached all-purpose flour
- 2 tablespoons melted unsalted butter
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon kosher salt
For the cheesecake filling
- 5 packages (8 oz.) cream cheese Room temperature
- 1.5 cups light brown sugar
- 0.25 teaspoon kosher salt
- 4 oz. sour cream
- 1 medium orange zest Zest of
- 2 teaspoons vanilla extract
- 6 large eggs Room temperature
For the butter pecan sauce
- 1 stick unsalted butter
- 0.5 cup light brown sugar
- 0.25 cup maple syrup
- 1 cup chopped pecan halves
- 1 teaspoon vanilla
- 0.5 teaspoon kosher salt
Instructions
Preparation of the crust
- Preheat your oven to 325°F (163°C).
- In a food processor, combine the ice oatmeal cookies with light brown sugar and process on high until you achieve fine crumbs.
- Reduce the speed and gradually drizzle in 4 tablespoons of melted butter until the mixture holds together when squeezed.
- Grease the bottom of a 9-inch springform pan with the remaining butter, then evenly and firmly press the mixture into the bottom and up the sides of the pan.
- Place the pan on a baking sheet and bake for 13 minutes. Allow the crust to cool for 10 minutes before adding the filling.
Preparation of the sweet potato base
- In a medium bowl, use a hand mixer on low speed to combine the sweet potato puree, flour, melted butter, cinnamon, nutmeg, ginger, and 1/4 teaspoon of kosher salt until the mixture is smooth and free of lumps.
Preparation of the cheesecake filling
- Raise oven temperature to 425°F (218°C). In the bowl of a stand mixer, add room-temperature cream cheese, brown sugar, and salt. Mix on low speed for 1 minute.
- Introduce the sour cream and orange zest and mix on low for another minute.
- Add the vanilla extract along with two eggs and mix on low until just combined. Repeat this process with the remaining eggs.
- Gently stir a half cup of this cream cheese mixture into the sweet potato base.
Assembling the cheesecake
- Pour half of the cream cheese mixture into your prepared crust.
- Spoon the sweet potato mixture carefully over the top.
- Repeat the layering with the last half of the cream cheese mixture, then swirl the sweet potato base for a marbled effect.
Baking
- Bake for the initial 10 minutes, then lower oven temperature to 200°F (93°C).
- Continue baking for 1 hour and 20 minutes, until the center jiggles slightly or reaches a temperature of 150°F (65°C).
- Once done, allow it to cool for 5 minutes. Run a knife around the edge of the pan to release the cheesecake, then let it cool at room temperature for 3 hours.
- Afterward, transfer it to the refrigerator and allow it to chill overnight.
Preparation of the butter pecan sauce
- In a small pot over medium heat, melt a stick of unsalted butter.
- Incorporate the brown sugar, maple syrup, chopped pecans, a teaspoon of vanilla, and a pinch of salt. Cook for 3–5 minutes, stirring frequently until thickened.
- Allow the sauce to cool.
Serving
- Let your cheesecake sit at room temperature for 15 minutes before serving.
- Drizzle the cooled butter pecan sauce around the edge of the cheesecake.
- For clean slices, dip a knife in hot water and cut through the cheesecake.
- Garnish as desired and serve.
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