Sweet Potato Cheesecake
Sweet potato cheesecake is a delicious, healthy alternative to traditional cheesecake. Made with sweet potatoes, cream cheese, and spices, it is a perfect dessert for any occasion. It is easy to make and is sure to please everyone at your next gathering! Plus, it is customizable which can make it a vegan option.
Ingredients
Crust:
- 1 cup gingersnaps or graham crackers
- 1/3 tsp kosher salt
- 1 stick butter melted, or use vegan butter
Cheesecake:
- 1 cup cream cheese softened, or vegan cream cheese
- 3 large eggs at room temperature or alternatively use 1 tbsp of flax seeds and stir into 3 tbsp of water
- 6 oz sugar granulated, or organic, raw
- 1 tsp vanilla extract pure
- 1/3 tsp kosher salt
- 6-7 oz. sour cream room temperature, or vegan sour cream
- 2 oz. maple syrup pure
- 1 tsp cinnamon ground
- 1/2 tsp. nutmeg ground
- 1 1/2 oz. sweet potatoes roasted and pureed
Toppings:
- 6 oz. sugar dark brown, or use raw sugar
- 2 oz. sugar granulated
- 1 tbsp cinnamon ground
- 1/3 tsp kosher salt
- 1 1/4 sticks butter or use vegan if preferred
- 14 oz. all-purpose flour or use certified gluten-free flour
Instructions
Sweet Potato Cheesecake:
- Preheat the oven to 350°F and grease the springform pan.
- In a food processor, pulse the graham crackers or gingersnaps and season with kosher salt. Pulse until they become crumbs.
- Transfer them into a spring-form pan and bake for 10–12 minutes or until the crust becomes golden brown. Let it cool and set them aside.
- Meanwhile, make a cream cheese filling, in a large mixing bowl combine all the cheesecake ingredients until everything is incorporated.
- Pour the cream cheese filling into the cooled baked crust and bake again for at least 1 hour.
- Make the topping, by stirring together the dark and granulated sugar, cinnamon, salt, and melted butter until fully combined, then add them to the flour.
- Over the cooled baked cheesecake set the toppings on top, and refrigerate for at least 5-6 hours. Enjoy!
Notes
Ingredients Tip
- Alternatively, to make this gluten-free, use certified gluten-free flour.
- I suggest using ginger snap cookies as they are full of fall flavors.
- If desired to make this vegan, just substitute the ingredients I mentioned with the same instructions.