Sweet Potato Cheesecake

Author Or Recipe bySarah Nasello

I love the versatility of sweet potatoes, which shine in this spin on a classic Thanksgiving food. Velvety smooth in texture, Sweet Potato Cheesecake is bursting with autumnal flavors of cinnamon, brown sugar, and of course, sweet potatoes. The key to this recipe is in its preparation. Roasting the sweet potatoes in the oven first helps to bring out their natural sweetness, and makes such a difference in the overall flavor.

Category
Ingredients
For the Crust:
 2 cups ground graham cracker crumbs
 4 tbsp butter, melted
 1 tbsp white sugar
For the Cheesecake Filling:
 1 10-inch pre-baked graham cracker crust (see recipe below)
 24 oz (three 8-ounce packages) cream cheese, softened and room temperature
 1 ¼ cups light brown sugar, packed
 1 lb sweet potatoes, peeled and roasted, cooled to room temperature
  cup heavy cream, room temperature
 2 eggs, room temperature
 2 tbsp cornstarch
 ½ tsp ground cinnamon
To Make the Crust:
1

Preheat oven to 300 degrees and lightly coat the bottom of a 10-inch springform pan with cooking spray followed by a layer of parchment paper cut to fit the bottom of the pan.

2

In a medium bowl, use a wooden spoon to combine the graham cracker crumbs with the melted butter and sugar. Use your fingers to press the mixture into the bottom of the pan.

3

Bake until golden brown, about 6 to 8 minutes. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate until ready to use. May be prepared up to 2 days in advance. Bring to room temperature before adding the cheesecake filling.

To Roast the Sweet Potatoes:
4

Preheat oven to 400°F.

Use a fork to pierce the potatoes in several places and place on baking sheet. Roast the potatoes until fork-tender, about 45 minutes to 1 hour.

Once the sweet potatoes are cool enough to handle, cut them in half, remove the skins and and mash until smooth. Refrigerate the potato mash if not using immediately, up to 2 days. Bring to room temperature before adding to the cheesecake mixture.

To Make the Cheesecake Filling:
5

Preheat oven to 325 degrees.

Use the paddle attachment of your stand mixer (or handheld mixer) to beat the cream cheese with the brown sugar on medium speed until smooth and creamy, about 3 to 5 minutes.

6

Add the eggs, one at a time, and mix until each is just incorporated.

Add the roasted sweet potatoes (cooled to room temperature), cream, cornstarch and cinnamon and beat on low speed until just combined - be careful not to over-mix the batter, which can alter the final texture of the cake.

Once combined, firmly tap the bottom of the mixing bowl against the counter several times to remove any air bubbles This will help prevent the cake from cracking.

Pour the mixture into the springform pan with the pre-baked crust.

7

Prepare a water bath by filling a roasting pan with one inch of water. Place the cheesecake pan in the center.

Tip: To prevent any water from seeping into the pan, you may choose to line the outside of the cake pan with aluminum foil before placing in the water bath.

8

Place roasting pan with the cake in the center of your oven and bake at 300 degrees for one hour, or until the center is set and the top is firm to the touch (cheesecake surface may be slightly cracked).

Remove from oven and cool for 30 minutes at room temperature. Refrigerate for at least 4 hours before serving, overnight is even better. The cake can be stored in the refrigerator for up to one week.

Serving suggestions: fresh whipped cream, caramel sauce, ice cream

Ingredients

Ingredients
For the Crust:
 2 cups ground graham cracker crumbs
 4 tbsp butter, melted
 1 tbsp white sugar
For the Cheesecake Filling:
 1 10-inch pre-baked graham cracker crust (see recipe below)
 24 oz (three 8-ounce packages) cream cheese, softened and room temperature
 1 ¼ cups light brown sugar, packed
 1 lb sweet potatoes, peeled and roasted, cooled to room temperature
  cup heavy cream, room temperature
 2 eggs, room temperature
 2 tbsp cornstarch
 ½ tsp ground cinnamon

Directions

To Make the Crust:
1

Preheat oven to 300 degrees and lightly coat the bottom of a 10-inch springform pan with cooking spray followed by a layer of parchment paper cut to fit the bottom of the pan.

2

In a medium bowl, use a wooden spoon to combine the graham cracker crumbs with the melted butter and sugar. Use your fingers to press the mixture into the bottom of the pan.

3

Bake until golden brown, about 6 to 8 minutes. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate until ready to use. May be prepared up to 2 days in advance. Bring to room temperature before adding the cheesecake filling.

To Roast the Sweet Potatoes:
4

Preheat oven to 400°F.

Use a fork to pierce the potatoes in several places and place on baking sheet. Roast the potatoes until fork-tender, about 45 minutes to 1 hour.

Once the sweet potatoes are cool enough to handle, cut them in half, remove the skins and and mash until smooth. Refrigerate the potato mash if not using immediately, up to 2 days. Bring to room temperature before adding to the cheesecake mixture.

To Make the Cheesecake Filling:
5

Preheat oven to 325 degrees.

Use the paddle attachment of your stand mixer (or handheld mixer) to beat the cream cheese with the brown sugar on medium speed until smooth and creamy, about 3 to 5 minutes.

6

Add the eggs, one at a time, and mix until each is just incorporated.

Add the roasted sweet potatoes (cooled to room temperature), cream, cornstarch and cinnamon and beat on low speed until just combined - be careful not to over-mix the batter, which can alter the final texture of the cake.

Once combined, firmly tap the bottom of the mixing bowl against the counter several times to remove any air bubbles This will help prevent the cake from cracking.

Pour the mixture into the springform pan with the pre-baked crust.

7

Prepare a water bath by filling a roasting pan with one inch of water. Place the cheesecake pan in the center.

Tip: To prevent any water from seeping into the pan, you may choose to line the outside of the cake pan with aluminum foil before placing in the water bath.

8

Place roasting pan with the cake in the center of your oven and bake at 300 degrees for one hour, or until the center is set and the top is firm to the touch (cheesecake surface may be slightly cracked).

Remove from oven and cool for 30 minutes at room temperature. Refrigerate for at least 4 hours before serving, overnight is even better. The cake can be stored in the refrigerator for up to one week.

Serving suggestions: fresh whipped cream, caramel sauce, ice cream

Sweet Potato Cheesecake

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