Sweet Potato Cheesecake Recipe

Graham cracker crumbs: These crumbs form the base of the cheesecake crust, providing a sweet and slightly crunchy foundation.

Butter: Melted butter helps bind the graham cracker crumbs together to form a solid crust.

Sweet potatoes: Cooked and mashed, these add a unique sweetness and creamy texture to the cheesecake filling.

Cream cheese: Softened cream cheese is the main component of the cheesecake filling, giving it a rich and smooth texture.

Sugar: Adds sweetness to the cheesecake filling, balancing the tanginess of the cream cheese.

Eggs: These help bind the filling together and give the cheesecake its structure.

Vanilla extract: Adds a depth of flavor and enhances the sweetness of the cheesecake.

Cinnamon: Provides a warm, spicy note that complements the sweetness of the sweet potatoes.

Nutmeg: Adds a subtle, earthy spice that enhances the overall flavor profile of the cheesecake.

When mixing the graham cracker crumbs and melted butter, ensure that the crumbs are evenly coated with the butter. This helps create a firm and cohesive crust. Press the mixture firmly into the bottom of the springform pan using the bottom of a measuring cup or a flat-bottomed glass to achieve an even and compact layer. This will prevent the crust from crumbling when you slice the cheesecake.

• graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and slightly sweet flavor that works well for the crust.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps bind the crust together, adding a subtle coconut flavor.

• cooked and cooled mashed sweet potatoes - Substitute with cooked and cooled mashed butternut squash: Butternut squash has a similar texture and sweetness, making it a good alternative.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone cheese has a similar creamy texture and mild flavor, making it a suitable replacement.

• sugar - Substitute with honey: Honey provides natural sweetness and adds a slight floral note to the cheesecake.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) work as a binding agent and are a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract adds a different but complementary flavor to the cheesecake.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices that enhance the flavor profile.

• nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor that can replace nutmeg in the recipe.

• Allow the sweet potato cheesecake to cool completely at room temperature. This helps prevent condensation from forming, which can make the crust soggy.

• Once cooled, cover the cheesecake tightly with plastic wrap or aluminum foil. Ensure the wrap is snug against the surface to minimize exposure to air.

• For added protection, place the wrapped cheesecake in an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.

• Store the cheesecake in the refrigerator for up to 5 days. The flavors often meld and improve after a day or two, making it even more delicious.

• If you plan to keep the cheesecake longer, freezing is an excellent option. First, place the cooled cheesecake in the freezer uncovered for about an hour. This will firm it up and make it easier to wrap.

• After the initial freeze, wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the texture.

• For added protection, place the wrapped cheesecake in a freezer-safe bag or container. Label it with the date to keep track of its storage time.

• When ready to enjoy, thaw the cheesecake in the refrigerator overnight. Avoid thawing at room temperature, as this can cause the texture to become too soft.

• For a quicker thaw, you can slice the cheesecake before freezing. Wrap each slice individually and store them in a single layer in a freezer-safe container. This way, you can easily grab a slice or two without defrosting the entire cake.

• Remember to serve the cheesecake chilled for the best texture and flavor. If desired, garnish with a dollop of whipped cream or a sprinkle of cinnamon before serving.

• Preheat your oven to 300°F (150°C). Place the sweet potato cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake.

• For a quicker option, use the microwave. Place a slice of sweet potato cheesecake on a microwave-safe plate. Heat on medium power for 30-second intervals, checking after each interval to ensure it doesn't overheat. This method is convenient but may slightly alter the texture.

• If you prefer a more even reheating, use a double boiler. Place the sweet potato cheesecake in a heatproof dish and set it over a pot of simmering water. Cover and heat for about 10-15 minutes. This gentle method helps retain the cheesecake's moisture and texture.

• For a unique twist, try reheating in an air fryer. Preheat the air fryer to 300°F (150°C). Place the sweet potato cheesecake in the basket and heat for 5-7 minutes. This method can give the crust a slight crisp while keeping the filling creamy.

• If you have a sous-vide machine, vacuum seal the sweet potato cheesecake slice and immerse it in a water bath set to 140°F (60°C). Heat for about 30 minutes. This method ensures even reheating without compromising the cheesecake's texture.

• Oven: Preheat to 350°F (175°C) for baking the cheesecake.

• Springform pan: Used to press the graham cracker crust into and to bake the cheesecake.

• Mixing bowl: Large bowl for mixing the cream cheese, sugar, eggs, sweet potatoes, and spices.

• Hand mixer: To beat the cream cheese and sugar until smooth and to incorporate the eggs.

• Spatula: For stirring in the mashed sweet potatoes, vanilla extract, cinnamon, and nutmeg.

• Measuring cups: To measure out the graham cracker crumbs, melted butter, sugar, and mashed sweet potatoes.

• Measuring spoons: To measure the vanilla extract, cinnamon, and nutmeg.

• Cooling rack: To cool the cheesecake before removing it from the pan.

Prepare the crust ahead: Mix graham cracker crumbs and melted butter the night before and store in the fridge.

Use canned sweet potatoes: Save time by using canned sweet potatoes instead of cooking and mashing fresh ones.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-measure spices: Measure out cinnamon and nutmeg in advance to streamline the process.

Quick cooling: Cool the cheesecake faster by placing it on a wire rack.