Sweet Potato Cheesecake
A delightful twist on classic cheesecake, this sweet potato cheesecake combines creamy texture with natural sweetness, perfect for fall gatherings and special occasions.
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.
Notes
Serve chilled for best texture. Consider topping with whipped cream, cinnamon, or caramel sauce. Store in an airtight container to keep fresh.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 2gSugar: 28g
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