Whether you’re baking for the holidays or just an everyday dessert, this cheesecake is a phenomenal addition to your dessert repertoire.
After brownies, I would have to say cheesecake is probably my favorite dessert……..but let’s be completely honest, desserts are kind of like my nieces and nephews – I LOVE THEM ALL!! If you like sweet potato pie and cheesecake you can think of this as their much improved love child!
I created this recipe back in 2009 to add to the fall dessert menu of a restaurant where I was the Executive Chef and it ended up being one of our top sellers. There I served it with a bourbon caramel sauce and fresh whipped cream. It is honestly delicious enough to stand on its own though.
You can watch the YouTube video of this recipe here.
Spiced Sweet Potato Cheesecake
Delicious, creamy, sweet potato cheesecake.
Equipment
- 1 Stand or Hand Mixer stand mixer fitted with paddle attachment
- 1 Large bowl or the bowl of the stand mixer
- Set Measuring cups
- Set Measuring spoons
- 1 rubber spatula
- food processor if roasting the sweet potato yourself
- 1 9 inch spring form pan
- 1 Large roasting pan for water bath
- Aluminum foil to wrap pan
Ingredients
For The Crust
- 9 Graham crackers 1 sleeve
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
- 2 tbsp butter for the pan at room temp
For The Filling
- 3 8 oz packages cream cheese at room temp – full fat or low fat work perfectly
- 1 1/4 cups granulated sugar
- 4 large eggs at room temp
- 1 large sweet potato just over 1 pound raw or a 15 oz can of sweet potato puree
- 1/2 cup vanilla yogurt plain yogurt or sour cream can be substituted
- 2 tbsp all purpose flour or 1 1/2 tbsp corn starch if gluten free
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- pinch kosher salt
Instructions
- If you are roasting the sweet potato yourself do this up to a day ahead – roast it at 425 for 45 minutes to an hour until a fork inserts and comes out easily. Allow it to cool and then puree it in a food processor until smooth.
For The Crust
- Preheat the oven for 350 Fahrenheit
- Butter the bottom and sides of a 9 inch spring form pan.
- Grind the graham crackers, 3 tbsp sugar, and melted butter in a food processor until the mixture holds together when pressed in your hand.
- Press the mixture evenly in to the bottom and a little up the sides of the prepared springform pan.
- Bake the crust at 350 for 10 to 15 minutes until it is lightly golden then allow it to cool completely while you make the filling.
- After it is cool wrap the bottom and up the sides of the pan with a couple layers of aluminum foil to keep water from the water bath from getting inside and making the crust soggy. Place the wrapped pan inside a large roasting pan.
For The Filling
- Using a stand mixer fitted with a paddle attachment or a hand mixer cream together the cream cheese and sugar until smooth and fluffy – about 5 mintues the scrape the sides and bottom of the bowl with a rubber spatula.
- Beat in the eggs one at a time being sure to completely incorporate each egg before adding the next – after adding all four scrape the bowl again.
- Add the yogurt and spices and mix well to combine – scrape the bowl again.
- Add the sweet potato puree and mix well to combine.
- Add the flour and mix until it is just combined.
- Pour the filling into the crust. Place the roasting pan in the oven and add enough hot water to come about half way up the sides of the spring form pan. Bake the cheesecake for 1 hour and 15 minutes – it may require an additional 15 minutes depending on your oven. The outer 2 inches should be well set and the middle should wobble.
- Turn off the oven and open the door. Leave the cheesecake in the oven to cool for 20 minutes. After 20 minutes remove it carefully from the water bath, remove the foil, and allow it to cool completely on a rack on the counter.
- After it is cooled completely run a paring knife around the top edge – you don't need to go all the way to the bottom of the pan just about 1/2 inch down. Then wrap it with plastic wrap and refrigerate it for at least 4 hours but preferably over night before serving. Before removing the spring form pan run your knife aroung the top edge agian to make sure it is released.
Notes
If you cool the cheesecake too quickly by putting it directly in the refrigerator it may crack – it will still, however, be DELICIOUS!!
Serve with whipped cream – it is also delicious with a bourbon caramel sauce!
