Sweet potato cheesecake is a delightful twist on a classic dessert that brings warmth and comfort to any occasion. Imagine sinking your fork into a creamy, velvety slice of cheesecake that carries the rich flavor of roasted sweet potatoes along with a hint of warm spices. This dessert not only looks impressive but is also surprisingly easy to make.
Ingredients for Sweet Potato Cheesecake
Creating this sweet potato cheesecake involves a few simple ingredients that are often found in your kitchen. Here’s what you’ll need to gather for this flavorful treat:
- 8 ounces gingersnap cookies, crushed (about 25 cookies)
- 4 tablespoons unsalted butter, melted
- 2 pounds sweet potatoes
- 24 ounces cream cheese, room temperature (three 8-ounce packages)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/4 cup heavy whipping cream
- Salted caramel sauce (optional)
- Homemade whipped cream (optional)
- Toasted pecans (optional)
How to Make Sweet Potato Cheesecake Directions
Creating your sweet potato cheesecake is a step-by-step process that is quite straightforward. Let’s go through the directions together so you can achieve the best results:
Preheat your oven to 350°F. Take a 9-inch springform pan and tightly wrap it in heavy-duty foil to prevent any moisture from reaching your cheesecake. Lightly spray the inside of the pan with nonstick cooking spray, then set it aside.
In a medium-sized bowl, combine the crushed gingersnap cookies with the melted butter. Stir until the mixture is well blended. Press this mixture firmly into the bottom and slightly up the sides of your springform pan. Bake this crust in the preheated oven for about 8 minutes, then allow it to cool completely.
While your crust is cooling, increase the oven temperature to 400°F. Prepare sweet potatoes by placing them on a baking sheet and baking them until they are tender, which takes about 50 minutes. Once they are cooked, allow them to cool before peeling and pureeing them until smooth.
After preparing the sweet potato puree, lower the oven temperature back to 350°F. In a stand mixer, beat the cream cheese until it becomes smooth and creamy. Add the granulated sugar and mix until fully combined. Carefully incorporate the eggs, one at a time, scraping the bowl as needed to ensure everything is mixed evenly.
Next, add the pumpkin pie spice, vanilla extract, heavy whipping cream, and the sweet potato puree to the cream cheese mixture. Mix everything together until the batter is completely smooth and well blended. Pour this rich batter into the cooled crust.
For this step, you’re going to create a water bath to ensure even baking and a beautiful texture. Place your springform pan into a larger baking dish and pour boiling water into the outer pan halfway up the sides of the cheesecake pan. Bake everything for about 55 to 60 minutes or until the edges are set, and the center still jiggles slightly.
When the baking time is up, turn off the oven but leave the door slightly ajar. Let your cheesecake rest in the warm oven for an additional hour. This gentle cooling process helps prevent cracks on the top of your cheesecake.
Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 8 hours before serving. This allows the flavors to meld beautifully.
Finally, when you’re ready to serve this delicious dessert, top it with homemade whipped cream, toasted pecans, and a drizzle of salted caramel sauce if desired.
How to Serve Sweet Potato Cheesecake
Serving sweet potato cheesecake can be just as delightful as making it. For the best experience, take the cheesecake out of the refrigerator about 30 minutes before serving. This will allow it to soften slightly, making each slice easy to serve and eat.
When it’s time to cut the cheesecake, use a sharp knife dipped in warm water to create clean slices. Wipe the knife between cuts for the best results. You can arrange each slice on a plate and garnish with a dollop of whipped cream, a sprinkle of toasted pecans, or a drizzle of salted caramel sauce for added flair.
This cheesecake pairs beautifully with coffee or tea, making it a welcoming addition to your dessert table at gatherings. You can also serve it with a side of fresh fruit, such as sliced strawberries or pears, to provide a refreshing contrast to the rich flavors of the cheesecake.
Expert Tips: Sweet Potato Cheesecake
To achieve the best results with your sweet potato cheesecake, consider these helpful tips from experienced bakers:
Use Fresh Sweet Potatoes: Freshly roasted sweet potatoes add more flavor and a vibrant color compared to canned options. Bake whole sweet potatoes until tender and then puree them for the best results.
Room Temperature Ingredients: For a smooth texture, ensure your cream cheese and eggs are at room temperature before mixing. This helps create a lump-free batter.
Don’t Rush Cooling: Allow the cheesecake to cool gradually in the oven after baking. This method helps prevent cracks and maintains the creamy texture.
Water Bath is Key: Always use a water bath. It helps distribute heat evenly, ensuring your cheesecake bakes gently and remains moist.
Chill Overnight: If possible, refrigerate the cheesecake overnight. This resting time allows the flavors to deepen and develop beautifully.
How to Store Sweet Potato Cheesecake
After you have enjoyed your sweet potato cheesecake, storing leftovers properly will help maintain its flavor and texture. Once the cheesecake is fully chilled, cover it with plastic wrap or aluminum foil, or transfer it to an airtight container.
You can store the cheesecake in the refrigerator for up to one week. If you want to keep your cheesecake longer, consider freezing it. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the refrigerator and serve it as if it were fresh.
Variations of Sweet Potato Cheesecake
While the classic sweet potato cheesecake is delicious on its own, you may want to explore different variations or twists to suit your taste preferences:
Maple Sweet Potato Cheesecake: Replace some of the granulated sugar with pure maple syrup for a warm flavor that complements the sweet potatoes beautifully.
Chocolate Sweet Potato Cheesecake: Incorporate melted dark chocolate into the batter for a rich and indulgent chocolate version of this dessert.
Nut Crust Variation: Instead of a gingersnap cookie crust, consider using crushed pecans or almonds mixed with a bit of melted butter for a gluten-free alternative.
Pecan Pie Topping: Create a topping that mimics traditional pecan pie filling to add an extra crunchy layer on top of your cheesecake.
Spiced Sweet Potato Cheesecake: Add variations in the spices or try using different spice blends, such as chai spice or gingerbread spice, to keep your cheesecake exciting and new.
FAQs About Sweet Potato Cheesecake
Can I make sweet potato cheesecake in advance?
Absolutely! In fact, it’s often better if you make it a day ahead, as it needs time to chill and firm up in the refrigerator.
What can I substitute for cream cheese in sweet potato cheesecake?
You can use mascarpone cheese or a vegan cream cheese alternative if you want a different flavor profile or if you need a dairy-free version.
How do I know when my cheesecake is done baking?
When the edges of your cheesecake are set and the center still jiggles slightly, it’s ready to be removed from the oven. The center will continue to firm up as it cools.
Is it important to refrigerate sweet potato cheesecake?
Yes, refrigerating helps to set the cheesecake, allowing the flavors to develop and making it easier to slice and serve.
Can I freeze sweet potato cheesecake?
Yes, you can freeze sweet potato cheesecake. Just make sure to wrap it properly to prevent freezer burn. It can last in the freezer for up to three months.
Sweet Potato Cheesecake
Equipment
- 9-inch Springform Pan
- Oven
- Mixing Bowl
Ingredients
- 8 oz. gingersnap cookies (crushed, about 25 cookies)
- 4 Tbsp. unsalted butter (melted)
- 2 lbs. sweet potatoes
- 24 oz. cream cheese (room temperature, three 8-ounce packages)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 2 tsp. pumpkin pie spice
- 2 tsp. pure vanilla extract
- 1/4 cup heavy whipping cream
- Salted caramel sauce (optional)
- Homemade whipped cream (optional)
- Toasted pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Wrap a 9-inch springform pan in heavy-duty foil and lightly spray with nonstick spray.
- In a bowl, combine crushed gingersnap cookies and melted butter. Press into the bottom of the springform pan and bake for 8 minutes. Let cool.
- Increase oven temperature to 400°F (200°C). Bake sweet potatoes until tender, about 50 minutes. Cool, peel, and puree.
- Lower oven temperature back to 350°F (175°C). In a stand mixer, beat cream cheese until smooth. Add sugar, then eggs one at a time, mixing well.
- Add pumpkin pie spice, vanilla extract, heavy cream, and sweet potato puree. Mix until smooth.
- Pour batter into the cooled crust. Create a water bath by placing the springform pan in a larger baking dish and adding boiling water.
- Bake for 55-60 minutes until edges are set and center jiggles slightly. Turn off oven and let cheesecake sit for an hour.
- Remove from water bath, cool completely on a wire rack, then refrigerate for at least 8 hours before serving.
- Top with whipped cream, toasted pecans, and caramel sauce if desired.
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