Go Back
Print

Sweet Potato Cheesecake

Creamy, Silky Smooth and Oh so Decadent Sweet Potato Cheesecake, loaded with spices with a Cinnamon Sugar Graham Cracker Crust. The perfect combination of two classic desserts.
Course Dessert
Cuisine American
Keyword cheesecake, sweet potato
Servings 0 Slices

Ingredients

Graham Cracker Crust

  • 2 cups Graham Cracker Crumbs
  • 1/3 cup Sugar
  • 1/4 teaspoon Cinnamon
  • 1/2 cup Butter melted

Sweet Potato Cheesecake

  • 24 oz Cream Cheese (3 oz Packages) Softened
  • 1/2 cup Sour Cream
  • 1 cup Dark Brown Sugar
  • 1/3 cup Granulated Sugar
  • 4 Eggs
  • 1- 15 oz Can Sweet Potatoes
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg

Instructions

Graham Cracker Crust

  • 1. Melt butter in a microwavable safe bowl.
    2. Add the graham cracker crumbs, sugar and cinnamon to the melted butter. Mix until well combined.
    3. Spray a 9 inch spring-form pan with non stick spray then Pour graham mixture into a 9 inch spring-form pan. Press evenly into the bottom of the pan and up the sides. Set Aside.

Sweet Potato Cheesecake.

  • 1. Preheat oven to 325 degrees.
    2. In a oven safe pan, pour in 3/4 cups of water. Place the pan onto the bottom rack of the oven. This is to create a steamy atmosphere for the cheesecake in order to have a crack free cheesecake.
    3. In a stand mixer, blend softened cream cheese, sour cream, brown sugar and sugar together. Add in eggs one at a time. Scrape the sides and bottom of the mixer to ensure everything is fully incorporated.
    4. Next add in canned sweet potato, vanilla extract, cinnamon and nutmeg. Mix on medium for minute. Scrape the sides and bottom of the mixer to ensure everything is fully incorporated.
    5. Pour batter into the prepared spring-form pan.
    6. Bake for one hour and 20 minutes. Turn oven off but DO NOT OPEN THE OVEN. Leave cheesecake in the oven for 3-4 hours before removing.
    7. Refrigerate for 2 hours or more before serving. Enjoy!