Sweet Potato Cheesecake
Dive into the world of sweet potato cheesecake! This guide provides everything you need to create the perfect dessert. Learn step-by-step how to make a smooth, flavorful cheesecake that will impress everyone.
Equipment
- 9-inch Springform Pan
- Large Baking Pan
- Aluminum Foil
- Mixing bowls
- Electric mixer
Ingredients
Crust
- 1 1/2 cups Graham Cracker Crumbs (about 12 full sheets)
- 6 tablespoons Unsalted Butter, Melted
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
Filling
- 32 ounces Cream Cheese, Softened (4 packages)
- 1 1/2 cups Sweet Potato Puree (about 2 medium sweet potatoes, baked and mashed)
- 1 1/4 cups Granulated Sugar
- 4 large Eggs
- 1/2 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Afterward, let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweet potato puree and sugar. Then, continue to beat until well combined.
- Beat in the eggs one at a time. Specifically, mixing well after each addition.
- Stir in the sour cream and vanilla extract. Accordingly, ensure everything is well mixed.
- Add the cinnamon, nutmeg, ginger, and salt. Consequently, mix until evenly distributed.
- Pour the sweet potato cheesecake filling over the prepared crust.
- Wrap the bottom of the springform pan in aluminum foil. Then, place it inside a larger baking pan. Fill the outer pan with hot water. The water should reach about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes. Or, until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Subsequently, this prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Afterward, refrigerate for at least 4 hours, or preferably overnight.
- Serve chilled with your favorite toppings like whipped cream, pecans, or caramel sauce.
Notes
For best results, use high-quality ingredients. Ensure your cream cheese is fully softened to avoid lumps in the filling. A water bath is crucial for preventing cracks.