Ridiculously Easy Basque Sweet Potato Cheesecake
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Ridiculously Easy Basque Sweet Potato Cheesecake
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This fabulous Basque Sweet Potato Cheesecake comes together in minutes... give ingredients a whir in the blender, pour it into a pan, and bake, that's it! Ridiculously easy, ridiculously delicious!
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Ingredients
For the prep:
- 1 teaspoon soft butter
For the cheesecake:
- 29 ounces sweet potatoes 1 29-ounce can, drained and rinsed
- 3 large eggs
- 3 large egg yolks
- ¾ cup heavy cream you can also use full-fat sour cream
- 2 teaspoons vanilla or vanilla bean paste (or scrape the seeds from one vanilla bean pod)
- ⅔ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons honey
- 20 ounces cream cheese 2 ½ 8-ounce packages
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
For the prep:
- Preheat the oven to 400˚F with a rack located in the center of the oven. Line a sheet pan with foil or parchment.
- Spray a 9-inch round cake pan (with sides that are at least 2-inches tall) with non-stick spray. Wipe a teaspoon of butter all over the interior surfaces of the pan then line the bottom of the pan with a circle of parchment paper.
For the cheesecake:
- Combine the sweet potatoes, eggs, egg yolks, cream (or sour cream) and vanilla extract in a blender or food processor container. Process for 15 seconds until smooth and creamy.
- Add the sugrar, honey, cream cheese, flour, spices and salt. Process for 1-2 minutes or until very smooth.
- Pour the batter into the prepared pan and place it on the foil (or parchment) lined sheet pan.
- Transfer both pans to the oven and bake for 45-55 minutes or until the top is deep, caramel brown.
- Remove from the oven and allow the cake to cool completely in the pan.
- Invert onto a clean plate, giving the pan a slight jiggle to release. Place a serving plate over the bottom of the cheesecake and invert one more time until the top is facing up.
- Use a long, sharp knife to cut the cheesecake into slices. For nice clean slices, wipe the knife off after each cut with a paper towel.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
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Calories
408kcal
(20%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
158mg
(53%)
Sodium
312mg
(13%)
Potassium
348mg
(10%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
10713IU
(214%)
Vitamin C
2mg
(2%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 158mg | 53% |
| Sodium | 312mg | 13% |
| Potassium | 348mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 10713IU | 214% |
| Vitamin C | 2mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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