Sweet Potato Cheesecake

To all my procrastinators out there, this one is especially for you. Are you doing last minute Thanksgiving shopping but not sure what to make? Then look no further because this Sweet Potato Cheesecake will save the day!

Every year it’s the same story, I write down a detailed list of everything I need yet somehow I always end up at the market the day before Thanksgiving. Parking lots are full, the shelves are almost empty and people are intense!

This Sweet Potato Cheesecake makes everything better though.  I simplified it as much as I can because let’s face it, it’s the final countdown. BUT you better believe I did not compromise on taste or quality.

What I love about this cheesecake is, wait for it….there is no need to bake it! OK, I half lied. Only the crust needs to be baked and the sweet potato. Most of the work is in the prep. Seriously though, this Sweet Potato Cheesecake will not disappoint.

So take a deep breathe, get in the car and run to the store. Make it quick, like ripping off a band aid but instead of finding a scab underneath you’ll end up with the tastiest cheesecake ever 😉

Things You Should Know- Sweet Potato Cheesecake :

• The cream cheese must be soft and at room temperature. Leave it our for 2-3 hours. If you forget. Place the cream cheese on a heat proof plate and zap it for 15 seconds at a time. It’ll take 3-4 times until it softens.
• Whip the cream to stiff peaks but don’t over whip. Here’s a helpful guide on how to achieve the appropriate peak.
• Chill the cheesecake for at least 4 hours. If you’re really pressed for time, you can place it in the freezer for two hours. If you have the time, chilling over night in the fridge is the most ideal.
• Leave the cake in the fridge until you are ready to serve. It’s best eaten cold!

Sweet Potato Cheesecake

Print Recipe

Servings	Prep Time
10-12 slices	1 hour

Cook Time

16-18 minutes

Servings Prep Time 10-12 slices 1 hour

Cook Time 16-18 minutes

Sweet Potato Cheesecake Print Recipe Servings Prep Time 10-12 slices 1 hour Cook Time 16-18 minutes Servings Prep Time 10-12 slices 1 hour Cook Time 16-18 minutes

Ingredients

crust

• 2 cups finely ground honey graham cracker crumbs about 14 full size crackers
• 1 stick unsalted butter, melted
• 1/3 cup finely chopped toasted pecans
• 3 Tbs light brown sugar
• pinch salt

filling

• 16 ounces ( 1 pound ) cream cheese, room temp must be at room temp!
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup baked sweet potato one medium sweet potato. If you end up with extra, even better! Just add it to filling.
• 1/8 tsp cinnamon
• 1/8 tsp freshly grated nutmeg fresh nutmeg is best. pre-ground nutmeg flavor very intense. If you can't find whole nutmeg then just omit it.
• 1 tsp vanilla extract
• 1 1/4 cups heavy whipping cream

Servings: slices

Instructions

prep

1. Take out cream cheese and set it on the counter. Allow it to reach room and temperature before using. Should take about 2-3 hours. Tip: I placed my cream cheese in the microwave and zapped it in 3 increments for about 15 seconds each time.
2. To bake the sweet potato: DON'T preheat oven. Place a baking sheet lined with foil on the lowest rack of your oven, this will catch any syrup that may escape from sweet potato. Prick the sweet potato 2-3 times with a fork or knife then place it directly on the middle oven rack. Turn the oven to 425 degrees F and bake for 45-50 minutes until sweet potato is very tender and cooked all the way through. Remove from oven and allow to cool for about 15 minutes then carefully remove skin. Set aside to cool completely and then mash with a fork until smooth.
3. Turn oven temp to 325 degrees F and place whole pecans on a sheet tray and toast for about 7 minutes. Caution, pecans can burn very quickly. So keep an eye out on them! Once toasted, remove from oven and allow to cool before chopping.

crust

1. Keep oven temp on 325 degrees F. Lightly coat a 9 or 10 inch spring form pan with butter. Place the graham crackers in a food processor and pulse a few times until finely ground. Place the crumbs, chopped pecans, brown sugar, salt and melted butter in a medium bowl and stir with fork until the crumbs are evenly moistened. Press the crumbs into an even layer across the bottom and halfway up the sides of the pan, working outward from the center. Bake the crust for about 15-18 minutes until set and lightly browned. Transfer to rack to cool.

filling

1. In a bowl of a stand mixer, beat the cream cheese both sugars until smooth. Add the vanilla, nutmeg, cinnamon and mix again. Scrap the bottom of the bowl to make sure everything is incorporated. Add the sweet potatoes and mix until smooth. Scrape the bowl again and mix for 30 seconds more. In a medium (separate) bowl, whip the heavy cream until you've reach stiff peaks. Take half of the whipped cream and fold into the sweet potato filling, then take the remaining whipped cream and fold until it's smooth and there are no visible streaks of whipped cream. Pour the filling into the pan and smooth the top with a small offset spatula. Chill the cheesecake for at least four hours before serving, preferably chill overnight.

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