This baked sweet potato cheesecake requires only an oven, a food processor, and hand-mixer to create an easy and impressive dish. This cheesecake isn’t as dairy-heavy as the traditional cheesecake and has a more complex, cold weather flavor from the sweet potatoes, brown sugar, and nutmeg. For extra coziness, top with a deliciously gooey stove-roasted marshmallow, like we did!
Tips for Making Baked Sweet Potato Cheesecake
Maybe you’ve never made cheesecake before, but rest assured, it’s as easy as pie…or, well, cheesecake. One thing you don’t want in your cheesecakes is lumps. To ensure a smooth, lump-free cheesecake, bring your cream cheese, eggs, and any other dairy to room temperature before mixing them in your food processor. Cold ingredients can cause the mixture to seize or become lumpy, and you want a smooth texture. Another place the texture can go awry is in the mixing process, when over-mixing can incorporate too much air into the batter, which might cause the cheesecake to rise unevenly and crack during baking. Mix just until everything is combined, and no more. If reading this puts you in the mood to try another wintery cheesecake recipe, try our Chocolate Peanut Butter Cheesecake!
Baked Sweet Potato Cheesecake with Graham Crackers
Description
A rich and creamy sweet potato cheesecake with a cinnamon-spiced graham cracker crust, baked to perfection for a delightful dessert treat.
Ingredients
- 1 ½ half cups graham crackers
- 2 8-oz packages cream cheese, room temperature
- 1 stick of butter
- 1 tbsp of cinnamon
- 2 medium sweet potatoes
- 3 eggs
- ¼ cup brown sugar
- ½ cup sugar
- ¼ cup flour
- ½ tbsp nutmeg
- ¼ cup milk
- 1 tbsp vanilla
Instructions
- Roast sweet potatoes in the oven until soft. Peel and add to a bowl.
- In a food processor, add graham crackers, cinnamon, butter, and sugar, and blend until a sandy texture is achieved. Press into a springform pan.
- Add all remaining ingredients to the sweet potatoes and mix with hand mixer until smooth.
- Pour on top of the graham cracker crust and bake in the oven at 350° for 1 hour.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
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