Why You’ll Love this Sweet Potato Cheesecake Recipe
You’ll love this Sweet Potato Cheesecake recipe because it combines the rich, creamy texture of traditional cheesecake with the warm, comforting flavors of sweet potatoes and spices.
The first bite is like a hug for your taste buds, blending sweetness with a hint of spice that feels just right.
It’s perfect for any occasion, whether it’s a family gathering or a cozy night in.
Plus, it’s a delightful twist on a classic dessert that impresses without being overly complicated.
Trust me, once you try it, you’ll be hooked on this deliciously unique cheesecake that feels like home.
Ingredients of Sweet Potato Cheesecake
When you’re ready to whip up your Sweet Potato Cheesecake, gathering the right ingredients is key to achieving that creamy, dreamy delight everyone will be talking about. Trust me, the combination of sweet potatoes and spices creates an irresistible flavor that’s perfect for any occasion.
So, let’s get to the good stuff—here’s what you’ll need to bring this dessert to life.
- 2 cups graham cracker crumbs (about 12 cookie sheets)
- 3 tablespoons sugar
- 2 tablespoons butter, melted
- 1 tablespoon water
- Cooking spray
- 1/2 cup non-fat vanilla yogurt
- 2 (8 ounce) blocks reduced-fat cream cheese, softened
- 2 (8 ounce) blocks fat-free cream cheese, softened
- 1/3 cup flour
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1 tablespoon light molasses
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 2 (15 ounce) cans sweet potatoes, drained
Now, a couple of things to keep in mind while prepping your ingredients: First, make sure your cream cheese is nice and soft. Nobody wants lumpy cheesecake, right? To speed up the softening, you can let it sit out for a bit or microwave it for about 15 seconds—just keep an eye on it so it doesn’t turn into a melted mess.
Also, if you can find fresh sweet potatoes instead of canned, go for it! They can add a fresher flavor, but if you’re in a pinch (like I usually am), canned will absolutely do the trick. Just remember to drain them well to avoid a watery cheesecake—yikes!
How to Make Sweet Potato Cheesecake
Alright, let’s explore the delightful process of making your Sweet Potato Cheesecake. First things first, you’ll want to preheat your oven to 350°F. This is an essential step because who likes baking in a cold oven? Not me.
While that’s warming up, let’s tackle the crust. In a mixing bowl, combine 2 cups of graham cracker crumbs, 3 tablespoons of sugar, 2 tablespoons of melted butter, and 1 tablespoon of water. Give it a good toss with a fork until everything is nicely blended. Then, press this mixture firmly into the bottom of a 9-inch springform pan that you’ve sprayed with cooking spray.
Pop that in the oven for about 10 minutes, just enough time to make it golden and delicious. Once it’s done, let it cool on a wire rack for a bit, but don’t wander off too far—you don’t want to forget about your precious crust.
Now, let’s move on to the filling—the real star of the show. Lower the oven temperature to 325°F, and grab a large bowl. Toss in 1/2 cup of non-fat vanilla yogurt and your softened cream cheese—two 8-ounce blocks of reduced-fat cream cheese and two 8-ounce blocks of fat-free cream cheese.
Beat these together until they’re smooth and creamy; nobody likes a lumpy cheesecake. Next, add in 1/3 cup of flour, 1 1/4 cups of sugar, a tablespoon of vanilla extract, a tablespoon of light molasses, and your spices: 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of salt, and 1/4 teaspoon of ground nutmeg.
Mix it all together until it’s well blended. Now, for the eggs—three of them—add them in one at a time, making sure to beat well after each addition.
And now for the sweet potatoes. You’ll want to grab those two 15-ounce cans of sweet potatoes (make sure they’re drained, or we’re looking at a watery mess), and pop them into a food processor. Blend until they’re smooth and creamy, then fold them into your cheese mixture.
This is where the magic happens; the color and flavor are just incredible. Pour the entire mixture into your prepared crust and bake for about 1 hour and 20 minutes. The cheesecake is done when the center barely jiggles when you touch the pan—like a gentle wave on a calm beach.
Once that’s done, turn off the oven and let it cool in there for an hour (this is key for a perfect texture). After that, run a knife around the edge of the cheesecake to loosen it before cooling it to room temperature.
Finally, cover it up and let it chill in the fridge for at least 8 hours. I know, waiting is hard, but trust me, it’s worth it. Enjoy the anticipation as you think about the creamy, sweet bliss that awaits!
Sweet Potato Cheesecake Substitutions & Variations
While the classic Sweet Potato Cheesecake recipe is a hit on its own, there are plenty of substitutions and variations to explore that can elevate your dessert experience.
You might try using almond flour instead of regular flour for a gluten-free option or swap in coconut sugar for a more natural sweetness. For a twist, add a dash of peppermint extract or top it with caramel sauce.
I’ve also experimented with different crusts, like crushed pecans or oats. If you want a lighter version, consider using Greek yogurt instead of cream cheese.
The possibilities are deliciously endless!
What to Serve with Sweet Potato Cheesecake
What pairs best with a slice of sweet potato cheesecake? I love serving it with a dollop of whipped cream on top, adding a light, airy contrast. A sprinkle of cinnamon or nutmeg enhances its warm spices, too.
For a revitalizing touch, I often enjoy it alongside a scoop of vanilla ice cream or some fresh whipped coconut cream. If I’m feeling adventurous, I’ll add a drizzle of caramel or maple syrup for extra sweetness.
Finally, a hot cup of spiced chai or coffee rounds out the experience, making it the perfect treat for any gathering or cozy night in.
Additional Tips & Notes
To guarantee your sweet potato cheesecake turns out perfectly, I recommend preparing the crust ahead of time and allowing it to cool completely before adding the filling.
Be sure to use room temperature cream cheese for a smoother texture. When mixing, scrape the bowl often to incorporate all ingredients evenly.
If you want a richer flavor, consider adding a pinch of nutmeg or a splash of bourbon.
Chill the cheesecake overnight for the best flavor and texture.
Finally, serve it with a dollop of whipped cream or a drizzle of caramel for an extra special touch. Enjoy every bite!