Category: Desserts - Cheesecakes

Sweet Potato Cheesecake     

Ingredients:
Crust:
½ cup sugar
2 cups graham cracker crumbs
8 tbsp. (1 stick) unsalted butter, room temperature

Filling:
3 cups peeled, cooked, and mashed sweet potatoes (or unsweetened canned puree)
24 oz. (three 8-ounce packages) cream cheese, room temperature
¾ cup sugar
8 large eggs
½ cup heavy cream
1½ tsp. vanilla
¼ tsp. ground cloves

Whipped Cream

Preparation:
Preheat oven to 350°F, with rack in the center. Wrap several layers of heavy-duty foil around the bottom exterior of a 10-inch springform pan.

Make the crust: Place the sugar, graham cracker crumbs, and butter in a food processor and pulse to combine. Press the mixture into the pan. Bake for 10 minutes, or until lightly browned. Remove and set aside to cool. Increase the oven temperature to 425°. Pour ½ inch of water into a roasting pan large enough to hold the springform pan and place in the oven.

Make the filling: Put the cream cheese and sugar in the bowl of a stand mixer. Beat on medium speed until well combined and smooth. Mix in sweet potatoes, eggs, cream, vanilla, and cloves, stopping once to scrape down the sides of the bowl.

Assemble: Pour mixture into the baked crust. Set the cheesecake into the water bath. Loosely cover the cheesecake with foil and bake for 60 to 90 minutes, or until set (internal temperature will be 150° and center of cake will still wobble a bit).

Remove from the oven and from the water bath and let cool. Cover and refrigerate for at least 4 hours or overnight before slicing and serving with a dollop of whipped cream.

Date added: 2025-10-02
Number of visits: 23