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Sweet Potato Cheesecake Recipe Easy

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Baked Sweet Potato Cheesecake! I've been making this cheesecake for 9 years, and very recently
Baked Sweet Potato Cheesecake! I've been making this cheesecake for 9 years, and very recently from www.reddit.com

Description

Sweet potato cheesecake is a perfect dessert for any occasion. It is a creamy and delicious dessert that combines two of our favorite treats: sweet potatoes and cheesecake. This recipe is easy to follow and requires only a few ingredients. You can make it ahead of time and serve it chilled or at room temperature.

Prep Time

The preparation time for sweet potato cheesecake is approximately 30 minutes.

Cook Time

The cooking time for sweet potato cheesecake is approximately 1 hour and 20 minutes.

Ingredients

For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
For the filling:
  • 3 cups mashed sweet potatoes
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Mixer
  • Spatula
  • Oven

Method

1. Preheat the oven to 325°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. 3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press the mixture firmly into the pan. 4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool. 5. In a separate mixing bowl, beat the cream cheese until smooth and creamy. 6. Add the sweet potatoes to the cream cheese and mix until well combined. 7. Add the sugar, flour, cinnamon, nutmeg, ginger, and salt. Mix until well combined. 8. Add the eggs, one at a time, mixing well after each addition. 9. Add the heavy cream and vanilla extract. Mix until well combined. 10. Pour the mixture into the cooled crust. 11. Bake the cheesecake for 1 hour and 20 minutes, or until the center is set. 12. Remove the cheesecake from the oven and allow it to cool to room temperature. 13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Notes

This sweet potato cheesecake recipe can be made ahead of time and stored in the refrigerator for up to 3 days. Make sure to keep it covered to prevent it from drying out.

Nutrition Info

One serving of sweet potato cheesecake (1/12 of the cheesecake) contains approximately:
  • Calories: 520
  • Fat: 32g
  • Carbohydrates: 52g
  • Protein: 7g

Recipe Tips

  • Make sure the cream cheese is softened before mixing with the sweet potatoes to prevent lumps.
  • Use a food processor or blender to mash the sweet potatoes for a smoother texture.
  • For a gluten-free crust, use gluten-free graham crackers or almond flour instead of regular graham crackers.
  • You can use canned sweet potatoes if you don't have fresh sweet potatoes available.
  • To make a lighter version, you can substitute the heavy cream with Greek yogurt or sour cream.

Try this easy sweet potato cheesecake recipe for a delicious and unique dessert that is sure to impress your guests!


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