Recipes: Desserts

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Sweet Potato Cheesecake


Recipe courtesy of Chef Keith Snow, Harvest Eating.


For Crust:

  • 2 cups graham cracker crumbs
  • 8 Tbsp. melted butter

For Cheesecake:

  • 2 lbs. cream cheese, softened
  • 1 1/2 cups granulated sugar
  • A pinch of salt
  • 5 large eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 3 Tbsp. flour
  • 1 tsp. vanilla
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. freshly grated nutmeg
  • 4 sweet potatoes, baked, peeled, and passed through a food mill


To make the crust:

  1. Mix the graham cracker crumbs, and melted butter in a bowl.
  2. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.

To make the cheesecake:

  1. Preheat oven to 450 F.
  2. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth.
  3. Continue to mix and add sugar and salt.
  4. Add the eggs 1 at a time, then add sour cream, flour, and spices.
  5. Lower speed and add sweet potato puree.
  6. Pour the batter into crust lined pan.
  7. Place a baking pan of hot water under cheesecake pan.
  8. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
  9. Let the cake cool on rack for 30 minutes, then refrigerate until completely chilled.
  10. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped.

One Comment for “Sweet Potato Cheesecake”

  • Wow, what a great idea for the leftover sweet potatoes! Also, the beta carotene in these will be one of the healthiest cheesecakes around. Thanks very much.

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