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The Best Sweet Potato Cheesecake

Course Dessert
Cuisine American
Keyword Cake, Cheesecake, dessert, holiday dessert
Prep Time 30 minutes
Cook Time 1 hour
Cool Down / Refrigerate Time 7 hours
Total Time 8 hours 30 minutes
Servings 12
Author Cook Style Eat

Equipment

  • Hand Mixer
  • 9' inch Nonstick Springform Cake Pan

Ingredients

Cheesecake Filling

  • 3 8oz Cream Cheese Room Temperature
  • 1¼ cups Granulated Sugar
  • 2 tbsp Vanilla Extract
  • 3 Eggs Room Temperature
  • ¼ cup Sour Cream Room Temperature

Sweet Potato Filling

  • 2 large Sweet Potato
  • ½ cup Brown Sugar
  • ½ cup Granulated Sugar
  • 2 tbsp Vanilla Extract
  • ¼ cup Heavy Whipping Cream
  • ¼ cup Evaporated Milk
  • 2 Eggs
  • 1 Butter Soften
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg

Graham Cracker Crust

  • 1½ cup Graham Crackers
  • 5 tbsp Butter Melted
  • 3 tbsp Sugar

Instructions

Crust

  • Start by Preheating the oven to 350° F. Line the bottom of the Springform pan with parchment paper. If you are not using a non-stick Springform pan then:(spray all around the pan with a non-stick baking spray)
  • In a bowl add the graham cracker crumbs, sugar, and butter. Mix until well combined.
  • Add the crust mixture to the pan and press firmly using your hand or spoon. Bake in the oven for 7-8 minutes. Remove from oven and allow the crust to cool.

Cheesecake

  • In a large bowl, add the softened cream cheese. Mix the cream cheese using a hand mixer until semi-smooth texture.
  • Add the Sugar Vanilla Extract, and Sour Cream, and mix the ingredients until all is combined. Fold in the eggs one by one.
  • Transfer the Cheesecake filling to the prepared springform pan. Reserve about ¼ cup back for the final layer. Place the pan in the freezer for a few minutes while you start on the sweet potato mixture.

Sweet Potato Filling

  • In a bowl add the baked sweet potatoes (peel the skin first) Sugar, Butter, Nutmeg, Cinnamon, Eggs, Heavy Cream, Evaporated Milk, and Vanilla Extract. Mix until all ingredients are well combined.
  • Remove the Springform pan from the freezer and transfer the sweet potato filling on top of the Cheesecake filling. Using a spatula to gently smooth the sweet potato filling all over.
  • Take the final Cheesecake filling to drizzle on top of the sweet potato filling. Using a fork or toothpick to swirl a cute design to your liking.
  • Place pan in the already heated oven to bake for 45 minutes. Then turn the oven off and allow the cheesecake to remain in the oven for an additional 30 minutes. When there's a slight jiggle in the center of the cheesecake then that means that the cheesecake is done.
  • Remove from oven and allow to cool for 3 hours then cover with foil and place in the fridge to chill and set overnight. Next day Enjoy!