Spiced Sweet Potato Cheesecake
Delicious, creamy, sweet potato cheesecake.
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Cooling Time 8 hours hrs
Total Time 9 hours hrs 45 minutes mins
Course Dessert
Cuisine American
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
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
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.
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!
Keyword cheesecake, dessert, entertaining, holiday, sweet potato cheesecake