I love sweet potatoes. I can eat them (mashed, roasted, fried, etc.) year round. This time, I’m using them in a cheesecake recipe. It is not your typical cheesecake. Here, I have roasted the sweet potatoes first, because I think that it brings out a stronger flavor of the potato. (If you are pressed for time, you can certainly boil the sweet potatoes until they are tender since that takes less time.)
When I first made this sweet potato cheesecake, I wasn’t sure that it would be well received by both kids and adults. Trust me, even kids will like this. In fact, I know a 7-year-old little girl who is still waiting on her sweet potato cheesecake order…
Sweet Potato Cheesecake Recipe
Sweet Potato Cheesecake
Yield: 8 servings
- 2 lb sweet potatoes
- 1 1/4 cups graham cracker crumbs
- 2 – 3 tbsps sugar (for crust)
- 1/4 cup (1/2 a stick) unsalted butter, melted
- 3 – 8 oz packages of cream cheese, softened
- 2/3 cup sugar (for filling)
- 1/3 cup sour cream
- 1 tsp cinnamon
- 1/4 tsp all spice
- 1/4 cup heavy cream
- 3 large eggs
- 1/2 tsp vanilla
- Preheat oven to 350 degrees. Place the sweet potatoes in a baking dish and pierce each one a few times with a knife. Bake them for approximately one hour until a knife easily goes through the center.
- After allowing the potatoes to cool, peel them. Then, puree them in a large bowl using a blender or food processor until the potatoes are smooth. (You can also use a potato masher, but you may still have a few lumps. If you choose this option, you can strain the mashed/pureed potatoes through a sieve to get rid of the lumps.)
- In a separate bowl, mix together graham cracker crumbs, the 2 – 3 tablespoons of sugar and the 1/4 cup of melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove the crust from the oven in order to cool it.
- In a separate large bowl, place the cream cheese, 2/3 cup of sugar, and sour cream. Use a mixer to beat the combination until it is smooth. Add 1 1/2 cups of potato puree (from Step 2), cinnamon, allspice, and 1/4 cup of heavy cream to the bowl and mix everything together. Add the eggs to the rest of the ingredients one at a time, blending well after each addition. Add the vanilla to the ingredients and mix everything together. Pour the filling into the graham cracker crust.
- Bake the cheesecake at 350 degrees for one hour. (The center will wiggle slightly.) Remove the cheesecake from the oven and run a sharp knife around the edge of the cheesecake. Let it cool at room temperature for one hour. Remove the sides of the pan and then refrigerate the cheesecake for 6 hours or overnight.