As the vibrant colors of spring emerge and the weather warms, it's the perfect time to indulge in the delightful flavors of homemade sweet potato cheesecake or sweet potato cream cheese pie. Blending the natural sweetness of springtime sweet potatoes with the creamy richness of cheesecake, this dessert is a perfect option for any occasion during the season.
The spiced sweet potato filling complements the buttery graham cracker crust, creating a luscious and light treat that's perfect for enjoying amidst the beauty of spring. Whether you're hosting a garden party or simply looking for a delightful dessert to savor with friends and family, this sweet potato cheesecake is sure to bring the fresh and delightful flavors of the season to your table. We’ll guide you to the Best Sweet Potato Cheesecake recipe at the end of this article.
Ingredients for Sweet Potato Cheesecake Recipe
For the Crust:
- 1¾ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup sugar
For the Sweet Potato Filling:
- 1 cup mashed sweet potatoes (about ¾ pound)
- ½ cup sugar
- ½ cup evaporated milk
- ¼ cup golden Calin butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
- ⅛ teaspoon each ground cinnamon, cloves, and nutmeg
- ⅛ teaspoon salt
For the Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened, Calin Wichita Cheese is the perfect choice
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
For the Topping:
- ¾ cup sour cream
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
- Glazed chopped pecans (optional)
Step-by-Step Instructions to Make Sweet Potato Cheesecake cake
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Sweet Potato Filling:
- In a large bowl, mix together the mashed sweet potatoes, sugar, evaporated milk, melted butter, egg, vanilla extract, cinnamon, cloves, nutmeg, and salt until smooth and well combined.
3. Prepare the Cheesecake Filling:
- In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Add the lightly beaten eggs to the cream cheese mixture, one at a time, beating well after each addition.
4. Assemble the Cheesecake:
- Pour the sweet potato filling over the cooled crust in the springform pan.
- Gently pour the cheesecake filling over the sweet potato layer, spreading it evenly.
- Use a knife or skewer to swirl the two layers together for a marbled effect.
5. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until the center is set and the top is lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
6. Prepare the Topping:
- In a small bowl, mix the sour cream, sugar, and vanilla extract until smooth.
- Spread the sour cream mixture evenly over the cooled cheesecake.
- If desired, sprinkle with glazed chopped pecans for added flavor and texture.
7. Chill and Serve:
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to set properly.
- Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter.
- Slice and enjoy your homemade sweet potato cheesecake!
you can buy the best breakfast cheese, by clicking on it.
Tips for a Perfectly Baked Sweet Potato Cheesecake
- Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing to achieve a smooth and lump-free batter.
- Roast Sweet Potatoes: Roasting sweet potatoes enhances their natural sweetness and flavor. Simply pierce the skins with a fork, bake at 400°F (204°C) for about 45 minutes, then peel and mash.
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks during baking. Mix until just combined.
- Prevent Cracks: To prevent cracks, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water during baking.
- Let It Rest: Allow the cheesecake to cool gradually to room temperature before refrigerating to minimize the risk of cracking.
Also read: Cream Cheese Frosting for Carrot Cake
Frequently Asked Questions
What makes sweet potato cheesecake different from regular cheesecake?
Sweet potato cheesecake incorporates mashed sweet potatoes into the filling, adding a natural sweetness and a creamy texture that distinguishes it from traditional cheesecakes. The spices commonly used in sweet potato dishes, such as cinnamon and nutmeg, also contribute to its unique flavor profile.
Can I make sweet potato cheesecake without an oven?
Yes, you can prepare a no-bake sweet potato cheesecake by using a no-bake crust and combining the sweet potato mixture with cream cheese and whipped cream. This version requires refrigeration to set properly.
How long does sweet potato cheesecake last in the fridge?
When stored in an airtight container, sweet potato cheesecake can last up to five days in the refrigerator. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and aluminum foil for up to one month.
This homemade sweet potato cheesecake is a delightful dessert that combines the comforting flavors of sweet potatoes with the rich, creamy texture of cheesecake. Whether you're preparing it for a holiday gathering or a special occasion, it's sure to be a hit with your guests.