Since Sweet potato are a thing of fall for people tend to consume more of it during the fall and winters, Sweet Potato pie and Sweet Potato Cheesecake have become the victims of, ‘is expected at Thanksgiving’, but this year let’s shake things up a bit with a cheesecake. And you know what? By shaking things we meant that the one, mentioned below is made with a gingersnap crust and a crumb topping that everybody’s obsessed with. This shake-up desserts is as fall as a fall dessert can be and unapologetically so. Now put down the traditional marshmallows and welcome to the land of crumb heaven.
Rich, decadent sweet potato cheesecake, a wonderful addition to the holiday table that tastes the same wonderful flavours of sweet potato casserole but made into a velvety, sweet dessert. Bake sweet potatoes ahead of time and refrigerated them so that it’s ready to go when preparing the Sweet Potato cheesecake.
Sweet Potato Cheesecake Recipe
Ingredients
Crust
Graham Cracker: 1 ½ Cup
Sugar: ¼ Cup Unsalted Butter: 1/3 Cup
Cheesecake Filling
Package Cream Cheese, softened: 225 g
Sugar: 1 Cup
Packed Light Brown Sugar: ¼ Cup
Mashed sweet Potatoes: 1 ¾ Cup
Large Eggs, slightly beaten: 2
Evaporated milk: 2/3 Cup
Corn starch: 2 Tablespoons
Ground Cinnamon: ¼ Teaspoon Freshly Grounded Nutmeg: 1/8 Teaspoon
Topping
Sour Cream: 2 Cups
Sugar: 1/3 Cup Vanilla Extract: 1 Teaspoon
Directions
- Set the oven to preheat at 350 degrees for 5 to 10 minutes.
- Take a bowl, add Graham Cracker, Sugar and unsalted butter. Beat them until they tur into a soft paste. Take a baking tray and set the crust by pressing the mixture to the bottom.
- Bake until the crust turns brown.
- For the filling, take a bowl, add sugar and brown sugar and beat them with an electric mixture until they turn into a smooth paste. Add the rest of the ingredients, following the same procedure.
- Add the filling to the baked crust and bake again for 40 – 45 minutes, till the edge is set.
- To prepare the topping, simply whisk all the ingredient and spread it over the cheesecake and bake again for 5 more minutes.
Refrigerate the cake for overnight or at least 5 hours.
Glady’s Knight Sweet Potato Cheesecake Recipe
Ingredients
Graham Crackers: 1 ¼ Cups
White Sugar: ¼ Cup + 7/8 Cups
Butter, melted: ¼ Cup + ¼ Cup
Sweet Potatoes: 2 Pounds
Cream Cheese, softened: 8 ounce
Sour Cream: 1/3 Cup
Heavy Whipping Cream: ¼ Cup + ¼ Cup
Eggs at room temperature: 3
Brown Sugar, packed: ¾ Cup Pecans, chopped: 1 Cup
Directions
- Set the oven to preheat at 350 degrees for 5 to 10 minutes.
- Take a bowl, add Graham Cracker, Sugar and melted butter. Beat them until they tur into a soft paste. Take a baking tray and set the crust by pressing the mixture to the bottom.
- Bake until the crust turns brown. Set aside and let it cool when it’s done.
- Now bake the sweet potatoes until they turn tender and soft. When done, let them cool then peel them at room temperature, later to make its puree
- For the filling, take a bowl, add sugar, Cream cheese, sour cream, potato puree and beat them with an electric mixture until they turn into a smooth paste.
- Add the filling to the baked crust and bake again for 40 – 45 minutes, till the edge is set.
- To prepare the topping, simply whisk brown sugar and butter and spread it over the cheesecake and bake again for 5 more minutes.
Refrigerate the cake for overnight or at least 5 hours before digging in.
Sweet Potato Cheesecake Pie Recipe
Ingredients
Graham Cracker Pie Crusts: 1
Cream Cheese, softened: 8 Ounces
Sweet Potato, mashed: 1 Cup
Light Brown Sugar, packed: ½ Cup
Granulated Sugar: ¼ Cup
Flour: 1 Tablespoon
Ground Cinnamon: ½ Teaspoon
Ground Nutmeg: 1 Dash
Ground Ginger: 1 Dash
Large eggs: 3
Pure Vanilla Extract: 1 Teaspoon
Butter: ¼ Cup Salt to taste
Directions
- Set the oven to preheat at 350 degrees for 5 to 10 minutes.
- Take a bowl, add cream cheese, Brown sugar, mashed sweet potato, granulated sugar and beat them until they tur into a soft paste.
- Add flour Cinnamon, nutmeg, ginger, salt and beat them with an electric mixture until they turn into a smooth paste.
- Add the filling to the crust and bake for 40 – 45 minutes, till the edge is set.
- To prepare the topping, simply whisk brown sugar and butter and spread it over the cheesecake and bake again for 5 more minutes.
Refrigerate the cake for overnight or at least 5 hours before digging in.
Southern Sweet Potato Cheesecake Recipe
Ingredients
All-Purpose flour: 2 ½ Cup
Baking Soda: 2 Teaspoons
Baking Powder: 2 Teaspoons
Salt; ½ Teaspoon
Ground Cinnamon: 1 Tablespoon
Ground Ginger: 1 Tablespoon
Unsalted butter: 16 Tablespoons
Granulated Sugar: 2 Cups
Large eggs, slightly beaten: 3
Vanilla extract: 1 Tablespoon
Sweet potatoes: 8 ounce Whole buttermilk: 1 Cup
Directions
- Set the oven to preheat at 350 degrees for 5 to 10 minutes.
- Take a bowl, add flour. Baking soda, Baking powder, salt, cinnamon and ginger. Beat them until they turn into a soft paste.
- Now bake the sweet potatoes until they turn tender and soft. When done, let them cool then peel them at room temperature, later to make its puree
- Now take another bowl, add sugar, butter and beat them with an electric mixture until they turn creamy. Slowly add beaten eggs and beat again to make sure the smooth consistency of the mixture. Follow the same procedure while adding Vanilla extract and sweet potato puree.
- Add the dry ingredients to the mixture along with buttermilk following the same procedure as above.
- Pour the batter into the baking dish and bake it for 35 – 40 minutes at 350 degrees.
Refrigerate the cake for overnight or at least 5 hours before digging in.