1. Prepare the Crust
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan, spreading it evenly. Use the back of a spoon or a flat-bottomed glass to pack it down tightly. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling.
2. Cook and Mash the Sweet Potatoes
Peel and chop the sweet potatoes into small chunks. Boil them in a pot of water until they are soft and tender, about 15-20 minutes. Drain the sweet potatoes and mash them until smooth. Measure out 1 1/2 cups of the mashed sweet potatoes and set aside to cool slightly.
3. Make the Sweet Potato Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and brown sugar, beating until well combined.
Add the mashed sweet potatoes to the cream cheese mixture and beat until fully incorporated. Add the eggs one at a time, beating on low speed after each addition until just combined.
Stir in the vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Finally, add the sour cream and heavy cream, mixing until the filling is smooth and creamy.
4. Assemble the Cheesecake
Pour the sweet potato cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
5. Bake the Cheesecake
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This water bath helps to prevent cracks in the cheesecake.
Carefully transfer the roasting pan to the preheated oven and bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden brown.
6. Cool the Cheesecake
Once the cheesecake is done, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps to prevent cracks.
After an hour, remove the cheesecake from the water bath and run a knife around the edges to loosen it from the sides of the pan. Let the cheesecake cool completely at room temperature, then refrigerate it for at least 4 hours or overnight.
7. Serve and Enjoy
When you’re ready to serve, remove the cheesecake from the springform pan and transfer it to a serving platter. Top with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed pecans if desired.
Slice the cheesecake into portions and enjoy the rich, creamy, and slightly spiced flavors of this sweet potato cheesecake.
Tips for Perfect Sweet Potato Cheesecake
- Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth and creamy filling.
- Avoid Overmixing: Mix the ingredients just until combined to prevent incorporating too much air, which can cause the cheesecake to crack.
- Water Bath: Use a water bath to bake the cheesecake gently and evenly, which helps to avoid cracks.
- Chill Time: Allow the cheesecake to chill for several hours or overnight to develop the best flavor and texture.
Serving Suggestions
Sweet potato cheesecake is delicious on its own, but you can elevate it with these toppings:
- Whipped Cream: Adds a light and fluffy contrast to the dense cheesecake.
- Caramel Sauce: A rich, buttery caramel drizzle enhances the sweet potato flavor.
- Crushed Pecans: Adds a nutty crunch that complements the creamy texture.
Conclusion
Sweet Potato Cheesecake is a delightful dessert that blends the comforting flavors of sweet potatoes with the rich, creamy goodness of cheesecake. This dessert is sure to be a hit at any gathering, offering a unique twist on a classic treat. Whether you’re making it for a special occasion or just because, this cheesecake is a showstopper that’s as delicious as it is beautiful.
Have you tried this recipe? Let me know how it turned out and share any variations you made in the comments below. Enjoy your sweet potato cheesecake creation!