Sweet potato cheesecake is a delicious twist on a classic dessert that many of us know and love. It captures the creamy richness of traditional cheesecake while introducing the earthy sweetness of sweet potatoes. And let’s be honest, who doesn’t love a dessert that offers a hint of warmth and comfort?
This recipe is perfect for gatherings, fall celebrations, or simply for a cozy night in. It combines the best aspects of both sweet potatoes and cheesecake—a creamy texture paired with a delightful crust makes this dessert truly stand out. Moreover, its subtle spices can evoke the feeling of autumn all year round! Whether you’re looking to impress guests at a dinner party or create a family-friendly dessert, this sweet potato cheesecake will definitely hit the spot.
How to Make Sweet Potato Cheesecake
Let’s jump into the kitchen and get started on this delectable recipe. Here’s everything you need to know.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Sweet Potato Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup mashed sweet potatoes, cooked and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice (optional, but recommended)
For the Whipped Topping (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Directions
For the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, ⅓ cup of granulated sugar, and melted butter.
Mix these ingredients together until they’re well combined; the mixture should hold together when pressed. Now, take this mixture and press it evenly into the bottom of a 9×9-inch pan.
You have two options here: You can pop it in the oven and bake for 8-10 minutes to get a nice golden crust, or simply chill it while preparing the filling if you prefer a softer crust.
For the Sweet Potato Cheesecake Layer
In a large bowl, beat the softened cream cheese with ¾ cup of granulated sugar using an electric mixer until it becomes smooth and creamy. This step is essential—ensure your cream cheese is softened to prevent any lumps!
Next, add in the mashed sweet potatoes. Make sure they’ve cooled down properly before adding; this ensures a creamy texture. Mix until well combined.
Now it’s time to add the eggs. Make sure you beat in each egg one at a time, mixing well after each addition. This careful incorporation helps achieve a velvety cheesecake texture.
Stir in your vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground allspice (if you’re using it). Mix until everything is just combined. Be careful not to overmix at this stage; you want to keep that light and airy texture.
Pour the sweet potato cheesecake mixture over the prepared crust, spreading it out evenly.
Bake this beauty in the preheated oven for 35-45 minutes. You’ll know it’s done when the edges are set, yet the center still jiggles slightly when gently shaken. Overbaking can lead to cracks, so keep an eye on it!
Once it’s ready, let the cheesecake cool completely on a wire rack. After it has cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight. Chilling helps to develop the flavors and firm up the cheesecake.
For the Whipped Topping (Optional)
If you choose to make the whipped topping, start by chilling a bowl first—it makes a big difference! In this cold bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of vanilla extract.
Beat on high speed with an electric mixer until stiff peaks form. This is where the magic happens, turning simple cream into a fluffy delight!
Spread the whipped topping over your chilled sweet potato cheesecake right before you slice and serve.
How to Serve Sweet Potato Cheesecake
Serving sweet potato cheesecake is as fun as making it! Here are a few ideas to elevate your dessert experience:
Slice it Up: Use a sharp knife to cut clean slices. A warm knife dipped in hot water will help you achieve sharp edges.
Garnish Creatively: Consider adding a sprinkle of cinnamon on top of the whipped cream. You could also add chopped pecans or walnuts for a bit of crunch.
Pair with Coffee or Tea: This cheesecake goes unbelievably well with a cup of coffee or tea, making for a comforting evening treat.
Serve with Fruit: Fresh berries or sliced bananas can add a pop of color and a fresh flavor that beautifully balances the sweetness of the cheesecake.
How to Store Sweet Potato Cheesecake
If you happen to have leftovers (though we can’t imagine that happening), you’ll be pleased to know that sweet potato cheesecake stores quite well!
Refrigeration: Make sure to cover the cheesecake with plastic wrap or aluminum foil before placing it in the fridge. It should keep well for about 3-5 days.
Freezing: If you’d like to save it for a longer period, you can freeze slices. Wrap them in plastic wrap and then place them in an airtight container or freezer bag. It should be good for up to 2-3 months.
Thawing: Whenever you’re ready to enjoy it again, simply transfer it to the refrigerator to thaw overnight.