Sweet Potato Cheesecake: A Rich and Creamy Dessert

05/11/2021

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The sweet potato cheesecake tastes rich, mildly spiced and is great for fall and winter. It's simple to prepare and is a fantastic alternative to pumpkin-based desserts! If you're looking for something delicious, make yourself at home and make one of these. This cheesecake is insanely delicious. It's creamy and lightly spiced and comes with an ideal amount of sweet potato taste-enough that you're aware of what're eating, but not too that it feels like you're not finished with the vegetable portion of your diet. Put a few slices of it in the freezer for you to enjoy all year long! Check out the step-by-step instructions below for making the perfect sweet potato cheesecake

Sweet Potato Cheesecake: A Rich and Creamy Dessert
Prep Time

6 hours 40 minutes

Dificulty

Hard

Servings

6

Ingredients

FOR TOPPING

Instructions

  • Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides.
  • Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.
  • Make filling: Reduce oven to 325°. In a large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, and cinnamon. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain.
  • Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.
  • Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.
  • Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.

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