Home-made Sweet Potato Cheesecake Recipe
Rich, creamy cheesecake flavored with sweet potato, cinnamon, nutmeg and clove in a graham cracker crust drizzled with caramel sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool.
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and remaining 1/2 cup of sugar until smooth and creamy. Add the sweet potato puree, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined and smooth.
- 3
Combine and bake
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 4
Chill and serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight. Before serving, drizzle with caramel sauce and slice into pieces.