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Sweet Potato Cheesecake

Indulge in Sweet Potato Cheesecake Delight finished dish
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This Sweet Potato Cheesecake combines the creamy richness of traditional cheesecake with the natural sweetness of sweet potatoes. The graham cracker crust adds a delightful crunch, while the homemade caramel sauce elevates the dessert to a new level of indulgence. Perfect for fall gatherings or any special occasion.

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 3/4 cups cream cheese, softened
  • 1 cup cooked sweet potato, pureed
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Whipped cream for serving

Instructions

  1. Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
  2. Combine graham cracker crumbs with melted butter until well mixed. Press the mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
  3. Beat the cream cheese and granulated sugar in a large bowl until smooth. Add the pureed sweet potato, eggs (one at a time), vanilla extract, cinnamon, and nutmeg. Beat until well combined and smooth.
  4. Pour the filling over the crust in the pan. Bake for about 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour. Then, remove from the oven and cool completely on a wire rack.
  5. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
  6. In a saucepan over medium heat, melt the brown sugar and butter together. Stir until the mixture is smooth. Gradually add heavy cream and continue stirring until the sauce thickens slightly. Remove from heat, stir in vanilla extract and a pinch of salt, and let cool to room temperature.
  7. Release the cheesecake from the springform pan and place on a serving plate. Pour the caramel sauce over the cheesecake, allowing some to drip down the sides. Add a generous dollop of whipped cream on top just before serving.

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