Sweet Potato Cheesecake
A delightful twist on classic cheesecake, featuring creamy sweet potatoes and warm spices for a comforting dessert.
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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Notes
Store leftovers in the refrigerator for up to one week or freeze wrapped tightly for up to three months.