Delicious and Creamy Sweet Potato Cheesecake Recipe

This sweet potato cheesecake is the perfect dessert for the fall season. With a creamy and velvety texture, it combines the richness of cream cheese with the earthy sweetness of sweet potatoes. Topped with a crunchy graham cracker crust and a dollop of whipped cream, this dessert is a showstopper at any gathering. Follow this simple recipe to create a deliciously satisfying sweet potato cheesecake that will impress your family and friends.

Ingredients

• For the Crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup melted butter
• - 1/4 cup granulated sugar
• For the Filling:
• - 2 cups sweet potato puree (from about 2 medium-sized sweet potatoes)
• - 3 packages (8 oz each) cream cheese, softened
• - 1 cup granulated sugar
• - 1/4 cup all-purpose flour
• - 3 large eggs
• - 1 tsp vanilla extract
• - 1 tsp ground cinnamon
• - 1/2 tsp ground nutmeg
• - 1/4 tsp ground cloves
• - 1/4 tsp salt
• For the Topping:
• - Whipped cream for garnish
• - Ground cinnamon for dusting

Directions

1. Preheat the oven to 325°F (163°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined.
3. Press the crust mixture evenly onto the bottom of a 9-inch springform pan. Set aside.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the sweet potato puree, granulated sugar, flour, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix well until all ingredients are fully incorporated.
6. Pour the sweet potato cheesecake filling over the prepared crust in the springform pan.
7. Smooth the top with a spatula and tap the pan gently on the countertop to release any air bubbles.
8. Bake in the preheated oven for 1 hour or until the center is set and the edges are slightly golden.
9. Turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually.
10. Remove the cheesecake from the oven and let it cool completely at room temperature.
11. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up.
12. Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides carefully.
13. Garnish with whipped cream and a dusting of ground cinnamon.
14. Slice and serve the sweet potato cheesecake chilled. Enjoy!

Interesting Facts