why make this recipe
Sweet potato cheesecake is a delightful twist on the classic dessert. This recipe combines the creamy texture of cheesecake with the natural sweetness of sweet potatoes. It’s perfect for fall gatherings, holiday dinners, or any special occasion. Plus, it offers a unique flavor that will impress your family and friends!
how to make Sweet Potato Cheesecake
Ingredients:
- 2 blocks (16 oz total) cream cheese, softened
- 2 large eggs
- 1/2 box Jell-O cheesecake mix (dry powder)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 medium sweet potatoes, boiled and peeled
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
- 1 store-bought graham cracker or pastry pie crust
Directions:
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Make the Cheesecake Layer: In a large bowl, blend the cream cheese until smooth. Add eggs, vanilla, sugar, and the dry cheesecake pudding mix. Blend well, scraping down the sides as needed. Set aside.
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Make the Sweet Potato Layer: In a separate bowl, mash the boiled sweet potatoes. Add eggs, sweetened condensed milk, butter, sugar, vanilla, cinnamon, nutmeg, and lemon juice. Mix until creamy and well combined.
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Assemble the Cheesecake: Pour half of the cheesecake mixture into the pie crust. Spoon the sweet potato mixture over the top. Finish with the remaining cheesecake mixture, spreading gently for distinct layers.
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Bake: Bake at 350°F for 30 minutes. Remove and let cool to room temperature.
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Chill: Refrigerate overnight for best texture and flavor.
how to serve Sweet Potato Cheesecake
Serve the sweet potato cheesecake chilled for the best texture. Slice into pieces and enjoy as is, or add a dollop of whipped cream on top for extra sweetness. It also pairs well with a sprinkle of cinnamon or a drizzle of caramel sauce.
how to store Sweet Potato Cheesecake
Store any leftover sweet potato cheesecake in an airtight container in the refrigerator. It will keep well for up to five days. You can also freeze individual slices for later enjoyment. Wrap them tightly in plastic wrap and place in a freezer-safe container. They will last for a couple of months.
tips to make Sweet Potato Cheesecake
- Ensure the cream cheese is softened before mixing. This helps achieve a smooth and creamy texture.
- Don’t skip the chilling step; it helps the flavors meld together and improves the texture.
- You can use freshly roasted sweet potatoes for added flavor, but ensure they are mashed well before mixing.
- For added flavor, consider topping with pecans or walnuts.
variation
If you want a richer flavor, you can add a touch of maple syrup to the sweet potato mixture. You can also substitute the pie crust with an Oreo crust for a chocolatey twist!
FAQs
1. Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before adding to the mixture.
2. How long do I need to chill the cheesecake?
For the best flavor and texture, it’s recommended to chill the cheesecake overnight. At a minimum, allow it to chill for at least 4 hours.
3. Can I make this cheesecake without eggs?
You can use egg substitutes like applesauce or a flaxseed mixture to achieve similar binding, but the texture may vary slightly.
Sweet Potato Cheesecake
Ingredients
For the cheesecake layer
- 16 oz 2 blocks cream cheese, softened Ensure cream cheese is softened for smooth texture.
- 2 large eggs
- 0.5 box Jell-O cheesecake mix (dry powder)
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
For the sweet potato layer
- 2 medium sweet potatoes, boiled and peeled Fresh or canned sweet potatoes can be used.
- 0.5 cup sweetened condensed milk
- 0.25 cup unsalted butter, melted
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tsp lemon juice
For assembly
- 1 pie crust store-bought graham cracker or pastry pie crust
Instructions
Make the Cheesecake Layer
- In a large bowl, blend the cream cheese until smooth.
- Add eggs, vanilla, sugar, and the dry cheesecake pudding mix. Blend well, scraping down the sides as needed. Set aside.
Make the Sweet Potato Layer
- In a separate bowl, mash the boiled sweet potatoes.
- Add eggs, sweetened condensed milk, butter, sugar, vanilla, cinnamon, nutmeg, and lemon juice. Mix until creamy and well combined.
Assemble the Cheesecake
- Pour half of the cheesecake mixture into the pie crust.
- Spoon the sweet potato mixture over the top.
- Finish with the remaining cheesecake mixture, spreading gently for distinct layers.
Bake
- Bake at 350°F for 30 minutes.
- Remove and let cool to room temperature.
Chill
- Refrigerate overnight for best texture and flavor.