Description
Indulge in the rich, buttery texture of creamy sweet potato cheesecake, perfectly blending the earthy sweetness of roasted sweet potatoes with warm spices. This delightful dessert is visually stunning and guaranteed to impress at any gathering. Whether it’s a holiday feast or a cozy evening treat, every slice promises a burst of flavor that will leave your guests smiling.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan.
- For the crust, combine graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Press firmly into the bottom of the pan and bake for 10 minutes.
- Boil sweet potatoes until tender, about 15-20 minutes; drain and mash until smooth.
- In a large bowl, blend cream cheese, sugar, vanilla, cinnamon, nutmeg, and eggs until creamy. Gently fold in mashed sweet potatoes.
- Pour filling over cooled crust and smooth the top. Bake for 45-50 minutes until edges are set but center jiggles slightly. Turn off oven and let cheesecake cool inside for an hour.
- Chill in the refrigerator for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 310
- Sugar: 23g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg