As you probably already know, cheesecake can come in a wide variety of flavors, from vanilla to chocolate. However, one of our favorite cheesecakes to make is sweet potato cheesecake!
Sweet potato is, in our opinion, the perfect flavor for cheesecake. It goes beautifully with autumnal spices and maple syrup, which are two things we love to add to our cheesecake recipes.
Read on to find out how to make sweet potato cheesecake that you can serve at Thanksgiving or any other occasion!
Sweet Potato Cheesecake Recipe
Ingredients
Cream cheese (300 g)
Sweet potato (350 g)
Butter (100 g)
Cinnamon (1 tsp)
Digestive cookies (250 g)
Icing sugar (50 g)
Double cream (300 ml)
Vanilla pod
Pumpkin pie spice (2 tsp)
Maple syrup (3 tbsp)
Pinch of sea salt
Instructions
Grease a tin with a removable bottom with butter and add a layer of baking parchment. This will stop your cheesecake from getting caught in the pan.
Melt the butter in a pan over low heat until there are no solid lumps left.
Add your digestive cookies to a food processor along with your cinnamon spice and mix them until you have the crumbs for your base.
Add the melted butter to the cookies and cinnamon and stir thoroughly before using this mixture to line the base of your pan.
Refrigerate the biscuit base in the pan for approximately 1 hour.
Next, take your cream cheese and icing sugar and beat them together with the vanilla. Keep beating until you have a light and fluffy mixture.
Add half (150 ml) of your double cream and continue to beat the mixture. It should eventually become thick and creamy.
Remove your biscuit base from the refrigerator and spoon the cream cheese mixture over the top. Make sure to smooth the cream cheese as you go to eliminate any air bubbles.
Carefully smooth over the top of the cream cheese with a flat spatula so that it’s even and presentable.
Give the biscuit base and cream cheese another 3 hours in the refrigerator.
Meanwhile, you can start preparing your topping. To do this, take your sweet potato and the rest of your double cream and beat them together with the pumpkin spice. The mixture should become thick.
Once the cream cheese is ready to come out of the refrigerator, spoon your sweet potato mixture on top. Do this carefully so as not to disturb the layer underneath, but make sure you’re gently smoothing over the top with every spoonful, so you don’t get any air bubbles.
Put the cheesecake back in the fridge and leave it there overnight to set.
When the cheesecake has set, add a drizzle of maple syrup over the top and carefully sprinkle a pinch of sea salt to compliment the sweetness.
Nutritional Information
Note: This cheesecake contains 8 servings. Nutritional information is per serving and may vary depending on the caloric content of specific ingredients used.
Energy (kcal): 486
Carbohydrates: 33 g
Sugars: 17 g
Fat: 37 g
Protein: 4 g
Dietary fiber: 2 g
Sodium: 0.8 g
Final Thoughts
And there you have it – one super simple, easy method to making sweet potato cheesecake. You might have never heard of this dish before, and you’re missing out! So, what are you waiting for? Try our quick and easy recipe and fall in love with this sweet treat.
Frequently Asked Questions
Can I Use Different Cookies To Make The Cheesecake Base?
We like to use digestive cookies for our biscuit base, but you can use any cookies that you think will lend a good flavor to the dessert. For example, ginger snaps would work well with the other spices in the recipe.
You could also use Biscoff cookies, since the caramel flavor will complement the sweet potato and pumpkin spice beautifully. Some chocolate cookies might even work well with the flavors, or for more of a mild base, try using Graham crackers.
What Other Toppings Can I Add to My Cheesecake?
The possibilities are endless when it comes to adding toppings to your sweet potato cheesecake. Technically, you can add any toppings you like, but it’s best to think not only in terms of presentation but also about what will go best with the cheesecake flavors.
As this is not a recipe that lends itself particularly well to fruit pairings, we wouldn’t recommend adding fruit as a topping.
Adding an extra sprinkling of pumpkin spice or mixed spice is a good idea if you want to enhance the overall flavor. You could also add some salted caramel syrup or even pieces of salted caramel popcorn. Chocolate or toffee syrup could be a nice addition when used in moderation.
Some more crumbled cookies can add more dimension to your cheesecake’s appearance, as well as a bit of extra crunch. You can use the same cookies as you used for the base, or a different kind to contribute a new flavor.
For example, if you used digestive cookies for the base, try using a caramel-flavored biscuit like Biscoff for the topping.
How Should I Store My Cheesecake?
Cheesecake should always be stored in the refrigerator, in an airtight container. This is a no-bake cheesecake, but this recommendation also applies to cheesecakes that have been baked.
If you don’t own a big enough container, the next best solution is to wrap the dessert in saran wrap to keep the air off the dessert. Just be careful when unwrapping the cheesecake as the film could stick to the toppings.
Don’t freeze the cheesecake, as this can affect the texture.
Have you ever made something so delicious that you wished you could savor it forever?
Only to find that the recipe has now mysteriously vanished from your phone and the entirety of the internet. Yep, there’s not much more painful than that.
Hi, my name is Mark Williams and I have been infatuated with cooking since I was young. I would beg my mother to pull a chair up to the counter so I could watch what she was doing.
