Sweet Potato Cheesecake Recipe
Make Sweet Potato Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Crust Mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and ground cinnamon. Mix until well combined.
- 3
Form the Crust
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- 4
Bake the Crust
Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Cook the Sweet Potatoes
Peel and chop the sweet potatoes into cubes. Boil them in a pot of water until tender, about 15-20 minutes. Drain and let them cool.
- 6
Blend the Filling
In a large bowl, beat the cream cheese until smooth. Add the cooked sweet potatoes, granulated sugar, sour cream, eggs, vanilla extract, ground nutmeg, and ground ginger. Blend until the mixture is smooth and creamy.
- 7
Pour the Filling
Pour the sweet potato filling over the cooled crust in the springform pan, spreading it evenly.
- 8
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 9
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight before serving.