Sweet Potato Cheesecake
Original Kaboose.com recipe and photography by Wendy Kalen
Average User Rating:
Sweet potato gives a lovely color, moistness, and subtle taste to a traditional sour cream-topped cheesecake.
Ingredients
Crust
- 2 cups gingersnaps (about 22 2-inch diameter cookies)
- 2 tablespoons pecans
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
Cake
- 3 8-ounce packages cream cheese, softened to room temperature
- 1 1/2 cups mashed sweet potatoes, mashed, or 1 16-ounce can of sweet potatoes, drained and mashed
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup evaporated milk
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice (optional)
- 1/8 teaspoon ground nutmeg
Topping
- 1 pound sour cream
- 1/4 cup sugar
Cooking Instructions
- Heat oven to 350 degrees F. In food processor fitted with steel blade, pulse the cookies, nuts, and sugar until they turn into crumbs. In a small bowl, mix crumbs and butter to combine. Pat onto the bottom and 1/2-inch up the side of a 9 or 10-inch springform pan. Bake 7 minutes.
- In a large bowl with a medium mixer, beat the cream cheese until smooth. Add sweet potato and beat until smooth. Add sugar and beat until smooth, scraping down side of bowl as needed.
- In a small bowl whisk eggs, yolk and evaporated milk together. Slowly add to sweet potato mixture while beating, scraping down side of bowl as needed.
- In a small bowl whisk corn starch, cinnamon, allspice, and nutmeg. Stir into sweet potato mixture to combine. Pour into prepared crust. Bake about 55 minutes for a 9-inch springform or about 45 minutes for a 10-inch springform, or until sides are set, but it still jiggles in the middle.
- Mix sour cream and sugar together. Gently spread over cake. Bake 5 minutes more to set. Cool on rack, running knife around cake after about 10 minutes. Cool completely. Chill in refrigerator at least 6 hours.
Substitution(s)
- Neufchatel may be substituted for cream cheese
- Light sour cream may be substituted for full fat sour cream
- 1/4 cup of flour may be substituted for the cornstarch
- Heavy cream may be substituted for the evaporated milk
Make-Ahead
- Cake can be made up to 3 days in advance and stored in the refrigerator
Tips & Tricks
- 1 1/3 pounds of raw sweet potatoes will yield about 1 1/2 cups mashed sweet potatoes. To cook, wash and prick potatoes. Bake at 350 degrees F about 1 hour or until soft. Peel and mash or rice thoroughly.
Nutrition Facts
Servings per Recipe:
16
Amount Per Serving
1 slice
Preparation Time:
Cooking Time:
Ready In:
Servings:
30 minutes
Cooking Time:
45 to 60 minutes, depending on size of pan
Ready In:
1 1/2 hours
Servings:
16
How kids can help
- Measure gingersnaps, pecans, sugar, butter, cornstarch, cinnamon, and nutmeg
- Whisk eggs and evaporated milk
- Whisk cornstarch, cinnamon, and nutmeg
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