Sweet Potato Cheesecake
User Reviews
4.5
-
Prep Time
30 mins
-
Cook Time
1 hr 50 mins
-
Additional Time
8 hrs
-
Total Time
10 hrs 20 mins
-
Servings
12
-
Course
Dessert
Sweet Potato Cheesecake
Description
Sweet Potato Cheesecake is prepared starting with a gingersnap cookie crust baked until slightly crisp, which adds a spiced crunch that contrasts with the soft filling. The filling consists of cream cheese softened to room temperature, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and roasted sweet potatoes, which provide natural sweetness and a smooth consistency when blended together. The cheesecake is baked in a water bath wrapped with foil to prevent leaks, ensuring an even, creamy texture without cracking. A final bake at a higher temperature sets the crust and softens the sweet potatoes thoroughly before combining all ingredients.
This cheesecake has a balanced flavor profile, with warmth from the pumpkin pie spice and the earthy sweetness of the sweet potatoes, complemented by the crisp gingersnap crust. It can be served plain or enhanced with salted caramel sauce, homemade whipped cream, and toasted pecans, which add richness and nutty crunch.
The notes suggest that the water bath method can be done in different ways to avoid leaks and that these steps contribute to a smooth result. Wrapping the springform pan tightly and using an oven bag or a secondary cake pan for the water bath are options to prevent water from seeping into the crust. Proper roasting and cooling of the sweet potatoes before mixing help achieve the best filling consistency.
Ingredients
For the crust:
- 8 ounces gingersnap cookies crushed (about 25 cookies)
- 4 tablespoons butter melted, unsalted
For the filling:
- 2 pounds sweet potato
- 24 ounces cream cheese room temperature (three 8-ounce packages)
- 1 cup granulated sugar
- 3 egg room temperature, large
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract pure
- ¼ cup heavy whipping cream
Optional toppings:
- caramel sauce salted
- Whipped Cream homemade
- pecans toasted
Instructions
- Preheat oven to 350°F.
- Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional (see recipe notes below for more info on this process). Lightly spray the springform pan with nonstick cooking spray. Set aside.
- Lightly spray pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
- Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely. Increase oven temperature to 400°F.
- Place sweet potatoes on a baking sheet and pierce each sweet potato several times with the tines of a fork. Bake until tender, about 50 minutes. Cool sweet potatoes completely.
- Once sweet potatoes are cool, peel and puree them. I used a food processor, but you can also use a blender.
- Return oven to 350°F.
- In the bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add in pumpkin pie spice, vanilla, heavy cream and sweet potato puree and mix until smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan.
- Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with whipped cream, chopped pecans and salted caramel sauce.
Notes
- Wrap the springform pan tightly in heavy-duty foil to prevent leaks during the water bath baking.
- For extra leak protection, consider placing the wrapped pan inside an oven bag or a larger cake pan with water surrounding it.
- Sweet potatoes should be baked until tender and fully cooled before using to ensure smooth filling texture.
User Reviews
Overall Rating
4.5
You'll Also Love
