Description
A creamy and smooth sweet potato cheesecake with a spiced graham cracker crust, perfect for a fall dessert.
Ingredients
- 1 1/2 cups finely ground graham crackers
- 1/4 cup light brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups canned sweet potato puree
- 1 1/2 cups granulated sugar
- 1/2 cup heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and brown sugar. Pour in melted butter and stir until moistened.
- Press the mixture onto the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Let cool slightly.
- Reduce the oven temperature to 325°F (160°C).
- In a large bowl, using an electric mixer, beat the cream cheese until smooth.
- Add the sweet potato puree, granulated sugar, and heavy cream. Beat until combined.
- Beat in the eggs one at a time, just until incorporated.
- Stir in the vanilla extract, pumpkin pie spice, and cinnamon.
- Pour the filling over the crust.
- Bake for 50-60 minutes, or until the edges are set and the center is mostly set (a slight jiggle is okay).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth filling.
- Do not overmix the batter once the eggs are added, as this can cause cracking.
- A water bath can be used for even baking and to prevent cracks, although the recipe provided does not strictly require it.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American