Description
A rich and creamy sweet potato cheesecake with warm spices, a smooth filling, and a buttery graham cracker crust that feels cozy and indulgent.
Ingredients
- Sweet potatoes, 2 medium (about 400 g), cooked and mashed
- Cream cheese, 450 g, softened
- Granulated sugar, 150 g
- Eggs, 3 large, at room temperature
- Sour cream, 120 g
- Vanilla extract, 2 teaspoons
- Ground cinnamon, 1 teaspoon
- Ground nutmeg, 0.5 teaspoon
- Graham cracker crumbs, 200 g
- Unsalted butter, 100 g, melted
Instructions
- Preheat the oven to 170 C and line the bottom of a springform pan with parchment paper.
- Mix the graham cracker crumbs with melted butter until fully combined.
- Press the mixture firmly into the bottom of the pan to form an even crust.
- Beat the cream cheese and sugar until smooth and creamy.
- Add the mashed sweet potatoes, sour cream, vanilla extract, cinnamon, and nutmeg, and mix gently.
- Add the eggs one at a time, mixing just until incorporated.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 55 to 60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Chill for at least 4 hours before slicing and serving.
Notes
- Use room temperature ingredients for a smoother filling.
- Do not overmix once the eggs are added to avoid cracks.
- Chilling overnight gives the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: sweet potato cheesecake, creamy cheesecake, holiday dessert, baked cheesecake, sweet potato dessert