Description
Indulge in this creamy Sweet Potato Cheesecake, a delightful twist on a classic favorite. With a luscious filling combining sweet potatoes, cream cheese, and warm spices like cinnamon and nutmeg, this dessert is perfect for any occasion. The crunchy graham cracker crust adds the perfect contrast to the smooth filling. Whether you’re celebrating the holidays or enjoying a cozy night in, this cheesecake will leave you and your guests craving more.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound)
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter (melted)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- For the crust, mix graham cracker crumbs with melted butter and press into the bottom of the pan.
- Peel and chop sweet potatoes; boil until tender (15-20 mins), then mash.
- In a bowl, beat cream cheese until smooth. Gradually add sugars, mixing well.
- Add eggs one at a time, blending thoroughly after each addition.
- Fold in mashed sweet potatoes, cinnamon, and nutmeg until combined.
- Pour filling over crust and bake for 50-60 minutes or until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least four hours or overnight.
- Slice and serve plain or topped with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg