Roasted sweet potatoes star in the wonderful sweet potato cheesecake that is lightly spiced with cinnamon. Serve with a dollop of whipped cream.
Sweet Potato Cheesecake
I made this last year and never posted it! I am going thru old photos and was surprised to see it. I think I like it better than pumpkin cheesecake! It is a milder flavor and not as spicy. Roast a couple of sweet potatoes and you are ready to start this easy to make sweet potato cheesecake.
You need the bigger graham cracker crust for this if you are going to use a prepared crust, the one with 2 extra servings. There is to much filling for a regular crust. If you make your own crust use a springform pan and you’ll be good to go. Another modification you can make and not sacrifice taste is to use Splenda and Splenda brown sugar to reduce the sugar in this. I’ve made it using Splenda and it worked great. I really like Brown sugar Splenda in particular and use it quite often.
- 3 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 4 eggs, lightly beaten
- 2 cups roasted sweet potatoes - about 2 large sweet potatoes
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- dash salt
- 1 prepared graham cracker crust (the bigger one with 2 extra servings)
- Whipped Cream - optional
- Roast 2 sweet potatoes in the oven until tender. When they are cool enough to handle cut open and scoop the sweet potato out of them. Mash them with a potato masher until they are creamy the best you can.
- Preheat oven to 350 degrees.
- Cream together the cream cheese and sugars. Lightly beat the eggs and add to the cream cheese mixture. When thoroughly mixed in add the whipped cream, salt, sweet potatoes and cinnamon. Mix until combined and pour into crust.
- Place a large pan of boiling water in the oven on the rack under the cheesecake. Put in the oven and after 15 minutes turn down to 325. Bake for about 45 minutes or until the center is set, it will puff up as soon as the center is set and fall as it cools. Cool and refrigerate until serving time.
- Serve with whipped cream.
Looks amazing! I love sweet potatoes, they are nice alternative to pumpkin/squash for a change. Bet this would also be good with ginger instead of cinnamon. (I make a ginger spiced whipped sweet potato dish, as a side vegetable dish, that’s pretty darn good)
That sounds good to me also!
This has Happy Thanksgiving written all over it! My hubby loves sweet potato pie and cheesecake. If I todl him about this, I might get asked to make it! I won’t say anything until I’m ready! Thanks so much for sharing and linking up with us at Countdown in Style. Don’t forget to come back on Friday to see if you’ve been featured! xoxo
Sounds like you have it all figured out. LOL. I will see you on Friday! thanks for the invite….
Sweet potato cheesecake sounds so good. My husband loves cheesecake, I’m going to try this recipe soon.
I promised myself that once I moved, I would cook more. I will have to try this out, since I love sweet potatoes and cheesecake! I’ve already pinned it to my board.
Thanks for sharing with Countdown in Style. Come back on Friday to see if you were featured!
~~April~~
love cheesecake – this sounds amazing! I do appreciate you sharing with Home and Garden Thursday,
Kathy
I love sweet potato pie and I love cheesecake, though I’ve never had the two together. I’m thinking that I’ll love it, too, so I should get after it already. Nice recipe and thanks for linking up at Link It or Lump It this week!
Thanks Allison!
Hi! I wanted to let you know that your Sweet Potato Cheesecake is being featured this week by Two It Yourself at the Link It or Lump it Party! Come on over and grab a ‘I was featured’ button and don’t forget to link up again!
Thank you so much, I did come over and grab a button. Thanks for featuring me! I appreciate it.