Spiced Sweet Potato Cheesecake
12 servings This spiced sweet potato cheesecake is a must-have in your dessert collection, perfect for holiday baking or a simple weeknight treat. Read more While brownies might be my top choice, cheesecake is a close second. But honestly, I love all desserts equally – just like my nieces and nephews! This recipe is a delicious fusion of sweet potato pie and cheesecake, combining the best of both worlds.Originally created in 2009 for a restaurant's fall dessert menu, this cheesecake quickly became a customer favorite. We served it with a bourbon caramel sauce and fresh whipped cream, but it's truly delightful all on its own. Read less x saved ChefLynn Cool Cook November 3, 2024 1 h 45m1 h 45m3/5 1 h 45m 1 h 45m 3/5 Ingredients: Crust: 9 graham crackers (about 1 sleeve)3 TBSP of granulated sugar5 TBSP of unsalted butter2 TBSP of butter - room temperature (for the pan ) 9 graham crackers (about 1 sleeve) 3 TBSP of granulated sugar 5 TBSP of unsalted butter 2 TBSP of butter - room temperature (for the pan ) Filling: 1 ½ LB of cream cheese - room temperature (3 x 8 oz package)1 ¼ cups of granulated sugar4 eggs - room temperature (large)1 LB of Hannah sweet potatoes (or other kind or a 15 oz can of sweet potato puree)½ cup of plain yogurt (or sour cream or vanilla yougurt)2 TBSP of all-purpose flour (1 ½ tbsp corn starch if gluten free)1 TSP of vanilla extract1 TSP of ground cinnamon1 TSP of pumpkin pie seasoning Pinch of salt 1 ½ LB of cream cheese - room temperature (3 x 8 oz package) 1 ¼ cups of granulated sugar 4 eggs - room temperature (large) 1 LB of Hannah sweet potatoes (or other kind or a 15 oz can of sweet potato puree) ½ cup of plain yogurt (or sour cream or vanilla yougurt) 2 TBSP of all-purpose flour (1 ½ tbsp corn starch if gluten free) 1 TSP of vanilla extract 1 TSP of ground cinnamon 1 TSP of pumpkin pie seasoning Pinch of salt Tools: 1x Measuring Cups1x Measuring Spoons1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with large mixing bowl)1x Silicone Spatula1x Food Processor or Blender (if roasting the sweet potato yourself)1x Cake Pan (9-inch spring form pan)1x Roast Pan (large roasting pan for water bath)1x • Aluminum foil to wrap pan 1x Measuring Cups 1x Measuring Spoons 1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with large mixing bowl) 1x Silicone Spatula 1x Food Processor or Blender (if roasting the sweet potato yourself) 1x Cake Pan (9-inch spring form pan) 1x Roast Pan (large roasting pan for water bath) 1x • Aluminum foil to wrap pan Directions: 1. Sweet Potatoes Preparation: Note: Apply this step only if you are not using canned sweet potatoes for your spiced sweet potato cheesecake. Roast sweet potatoes up to a day ahead – roast them at 425°F for 45 minutes to an hour until a fork inserts and comes out easily. Allow it to cool and then puree it in a food processor until smooth. Roast sweet potatoes up to a day ahead – roast them at 425°F for 45 minutes to an hour until a fork inserts and comes out easily. Allow it to cool and then puree it in a food processor until smooth. 2. Crust for Spiced Sweet Potato Cheesecake: Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch spring form pan. Grind the graham crackers, 3 TBSP sugar, and melted butter in a food processor until the mixture holds together when pressed in your hand. Press the mixture evenly into the bottom and a little up the sides of the prepared springform pan. Bake the crust at 350°F for 10 to 15 minutes until it is lightly golden then allow it to cool completely while you make the filling. After it is cool wrap the bottom and up the sides of the pan with a couple layers of aluminum foil to keep water from the water bath from getting inside and making the crust soggy. Place the wrapped pan inside a large roasting pan. Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch spring form pan. Grind the graham crackers, 3 TBSP sugar, and melted butter in a food processor until the mixture holds together when pressed in your hand. Press the mixture evenly into the bottom and a little up the sides of the prepared springform pan. Bake the crust at 350°F for 10 to 15 minutes until it is lightly golden then allow it to cool completely while you make the filling. After it is cool wrap the bottom and up the sides of the pan with a couple layers of aluminum foil to keep water from the water bath from getting inside and making the crust soggy. Place the wrapped pan inside a large roasting pan. 3. Filling for Spiced Sweet Potato Cheesecake: Using a stand mixer fitted with a flat beater attachment or a hand mixer, cream together the cream cheese and sugar until smooth and fluffy – about 5 mintues the scrape the sides and bottom of the bowl with a rubber spatula. Beat in the eggs one at a time, being sure to completely incorporate each egg before adding the next – after adding all four scrape the bowl again. Add the yogurt and spices and mix well to combine – scrape the bowl again. Add the sweet potato puree and mix well to combine. Add the flour and mix until it is just combined. Using a stand mixer fitted with a flat beater attachment or a hand mixer, cream together the cream cheese and sugar until smooth and fluffy – about 5 mintues the scrape the sides and bottom of the bowl with a rubber spatula. Beat in the eggs one at a time, being sure to completely incorporate each egg before adding the next – after adding all four scrape the bowl again. Add the yogurt and spices and mix well to combine – scrape the bowl again. Add the sweet potato puree and mix well to combine. Add the flour and mix until it is just combined. 4. Assamble the Spiced Sweet Potato Cheesecake: Pour the filling into the crust. Place the roasting pan in the oven and add enough hot water to come about halfway up the sides of the spring form pan. Bake the cheesecake for 1 hour and 15 minutes – it may require an additional 15 minutes depending on your oven. The outer 2 inches should be well set and the middle should wobble. Turn off the oven and open the door. Leave the cheesecake in the oven to cool for 20 minutes. After 20 minutes remove it carefully from the water bath, remove the foil, and allow it to cool completely on a rack on the counter. After it is cooled completely, run a paring knife around the top edge – you don’t need to go all the way to the bottom of the pan, just about 1/2 inch down. Then wrap it with plastic wrap and refrigerate it for at least 4 hours but preferably over night before serving. Before removing the spring form pan run your knife around the top edge again to make sure it is released. Pour the filling into the crust. Place the roasting pan in the oven and add enough hot water to come about halfway up the sides of the spring form pan. Bake the cheesecake for 1 hour and 15 minutes – it may require an additional 15 minutes depending on your oven. The outer 2 inches should be well set and the middle should wobble. Turn off the oven and open the door. Leave the cheesecake in the oven to cool for 20 minutes. After 20 minutes remove it carefully from the water bath, remove the foil, and allow it to cool completely on a rack on the counter. After it is cooled completely, run a paring knife around the top edge – you don’t need to go all the way to the bottom of the pan, just about 1/2 inch down. Then wrap it with plastic wrap and refrigerate it for at least 4 hours but preferably over night before serving. Before removing the spring form pan run your knife around the top edge again to make sure it is released. Notes: If you cool the cheesecake too quickly by putting it directly in the refrigerator it may crack – it will still, however, be DELICIOUS!! Serve with whipped cream – it is also delicious with a bourbon caramel sauce! If you cool the cheesecake too quickly by putting it directly in the refrigerator it may crack – it will still, however, be DELICIOUS!! Serve with whipped cream – it is also delicious with a bourbon caramel sauce! About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.