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Sweet Potato Cheesecake

This delicious Sweet Potato Cheesecake combines the creamy richness of traditional cheesecake with the warm flavors of sweet potatoes, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
For the Filling
  • 2 cups sweet potato puree
  • 16 ounces cream cheese softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
For the Topping
  • 1 cup whipped cream for serving
  • 0.25 cup pecans chopped

Method
 

Prepare the Base
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Prepare the Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth.
  2. Add the sweet potato puree, sour cream, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
  3. Add the eggs one at a time, mixing on low speed until just combined after each addition.
Bake the Cheesecake
  1. Pour the filling over the cooled crust in the springform pan.
  2. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
  3. Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
  4. Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating.
Serve
  1. Once chilled, remove the cheesecake from the springform pan.
  2. Top with whipped cream and sprinkle chopped pecans on top before serving.
  3. Slice and enjoy your Sweet Potato Cheesecake!

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gSodium: 250mgFiber: 2gSugar: 15g

Notes

For best results, prepare the sweet potato puree ahead of time. You can also substitute the pecans with walnuts or omit them altogether if desired.

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