Sweet Potato Cheesecake Recipe
caramel sauce, candied spicy pecans, white chocolate shavings
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Ingredients
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Topping
Method
Preparation
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool.
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the mashed sweet potatoes, granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg. Beat until well combined and creamy.
Combine and Bake
Pour the filling over the cooled crust and smooth the top. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, top with caramel sauce, candied spicy pecans, and white chocolate shavings.