A decadent dessert with simple ingredients that gives a smooth and creamy look with a delicious richness in taste.

The Best of two desserts made into one, Could you ask for anything more sweeter than this? Who would have ever thought that making this cheesecake would be a piece of cake right?! Yeah, I know. I too use to be quite intimidated by the thought of making a cheesecake. Not to mention adding another layer that brings us here today. This Sweet Potato Cheesecake recipe hands down are the absolute best thing ever since butter on toast. (LOL)

And since we’re talking about butter let’s get right into the ingredients that are in this recipe!

How to make

Ingredients

Crust – I used cinnamon graham crackers. however, I have used cinnamon toast crunch cereal several times before. I honestly can say that I am a fan of both. So please feel free to try out either one both are delicious. The other ingredients that make a good crust are melted butter and granulated sugar.

Cheesecake Filling – The cream cheese is the main component in this recipe. This is what helps bring in the rich smooth texture. Also included are the eggs, sugar, and vanilla extract. With each prep process, the cheesecake alone is worth every bite.

Sweet Potato Filling – is not any different from making the infamous sweet potato pie. but for the sake of this recipe, you will need 2 large sweet potatoes, sugar, vanilla extract, butter, 2 eggs, cinnamon, nutmeg, heavy whipping cream and evaporated milk.

Step 1

Cooking the Sweet Potatoes/Do I Bake or Boil the Sweet Potatoes?

I prefer to bake the sweet potatoes in the oven vs. boiling them. I want to eliminate as much water in the sweet potatoes as much as possible. I find that baking sweet potatoes are the best option. To prepare the sweet potatoes for baking, first, rinse the potatoes with water then dry them off with a paper towel. Using a fork to pierce each side of the potato will allow it to bake evenly. Place the sweet potatoes on a baking sheet and bake at 350 degrees Fahrenheit for 30 minutes or until the sweet potatoes are tender.

Step 2

The crust is the start of something absolutely beautiful! Preparing the Bottom Crust

While your sweet potatoes are in the oven, this will be a good time to start on your crust. First, line the bottom of the springform pan with parchment paper. Cutting the paper to fit at the bottom of the pan. I used a non stick baking spray to spray down the sides of the pan.

Then you will want to crumble 1 and 1/2 cups of graham crackers in the food processor. Give it about 3-4 pulses or until fine. Add crumble graham crackers in a bowl adding in the sugar and melted butter. Mix all 3 ingredients together and add the crust mixture to the bottom of the springform pan. Using your hands or spoon to press the crust mixture for form along the bottom of the pan and up slightly around the sides.

Place crust in the oven and bake for 7-8 minutes then remove from the oven.

Alternative Crust Options.

Step 3

Cheesecake Filling

For the cheesecake to work, start making sure that the 3-8oz. cream cheese and the 3 eggs are at room temperature. In a bowl add the cream cheese, using a hand mixer mix until creamed. Then add in the sugar, vanilla extract, and sour cream, and mix until the ingredients are all incorporated.

Add in the eggs one at a time gently folding the eggs into the mixture. Then add the cheesecake filling on top of the crust reserving about 1/4 cup of the filling for later. Place the pan into the freezer for a few minutes while you start on the sweet potato filling.

Step 4

Sweet Potato Filling

Peel the already-baked sweet potatoes. Add the sweet potatoes to a bowl. Before adding any ingredients, use a hand mixer until smooth in texture. side note: (the hand mixer is also an excellent tool to help remove any potato strings). add in the rest of the ingredients such as brown sugar, granulated sugar, vanilla extract, heavy whipping cream, evaporated milk, cinnamon, nutmeg, softened butter, and eggs. Mix until smooth.

Remove Pan from the Cheesecake filling from the freezer and pour the sweet potato filling on top of the cheesecake filling. Smooth filling with a spatula to cover the top layer. Then take the small amount of cheesecake filling that was saved from earlier and drizzle it on top of the sweet potato filling. Use a fork or pointed item to swirl a cute little design. Heck, just have fun with it!

Step 5

Bake Time

The time that you have been waiting for. Place Cheesecake in the already heated oven and bake for 45 minutes. Then turn the oven off and leave the cheesecake in the oven for an additional 30 minutes. Then remove for the oven. Allow to cool for 3 hours and cover with foil and place in the fridge for 6-8 hours.

For best results keep it in the fridge overnight.

How to know if the cheesecake is done?

Your Cheesecake will have a slight jiggle in the center and friends I mean “slight jiggle, ” which is when your cheesecake is done.

Cheesecake Toppings

• Caramel Sauce
• Whipped Cream
• Pecans or Candied Pecans

Other Must Try Dessert Recipes

• Fall Pumpkin Spice Loaf
• Holiday Rum Cake
• Cinnamon Rolls Recipe
• Red Velvet Cheesecake