How to Make Sweet Potato Cheesecake

Ingredients

• 2 medium Sweet Potatoes (baked until tender, peeled and mashed)
• 4 cups Golden Grahams Cereal (crushed into fine crumbs)
• 5 tablespoons Unsalted Butter (melted for crust)
• 2 tablespoons Granulated Sugar (for crust)
• 3 8 oz packages Cream Cheese (softened to room temperature)
• 1 cup Granulated Sugar (for cheesecake filling)
• 2 tablespoons Vanilla Extract (for cheesecake filling)
• 3 large Eggs (for cheesecake filling)
• 1 cup Unsalted Butter (softened for sweet potato mixture)
• 1 cup Granulated Sugar (for sweet potato mixture)
• 0.5 cup Sweetened Condensed Milk (for sweet potato mixture)
• 2 large Eggs (for sweet potato mixture)
• 1 teaspoon Ground Cinnamon
• 2 teaspoons Vanilla Extract (additional for sweet potato mixture)
• 0.5 teaspoon Ground Nutmeg

Instructions

1. Bake Sweet Potatoes

   Preheat oven to 375°F. Poke several holes in each sweet potato, place on a baking sheet and bake for 1 hour until very tender.

   Time: PT1H

   Temperature: 375°F

2. Prepare Crust

   While the potatoes bake, pulse 4 cups Golden Grahams in a food processor until fine. Melt 5 tbsp butter, stir in 2 tbsp sugar, then combine with the crumbs. Press the mixture firmly into the bottom of a 9‑inch springform pan lined with parchment.

   Time: PT5M

3. Bake Crust

   Bake the pressed crust at 350°F for 8 minutes until set and lightly golden.

   Time: PT8M

   Temperature: 350°F

4. Make Cheesecake Filling

   In a large mixing bowl, beat 3 (8‑oz) packages of softened cream cheese with 1 cup sugar and 2 tbsp vanilla until smooth (about 5 minutes).

   Time: PT5M

5. Add Eggs to Filling

   Add the 3 eggs one at a time, mixing on low speed just until incorporated. Avoid over‑mixing to keep the batter airy.

   Time: PT2M

6. Layer First Portion of Filling

   Pour roughly two‑thirds of the cheesecake batter over the baked crust, spreading evenly.

   Time: PT5M

7. Freeze Base

   Place the pan in the freezer for about 10 minutes to firm the first layer.

   Time: PT10M

8. Prepare Sweet Potato Puree

   Remove baked sweet potatoes, peel and mash. Run the hand mixer through the mash three times to eliminate stringy fibers.

   Time: PT10M

9. Mix Sweet Potato Layer

   To the puree add 1 cup softened butter, 1 cup sugar, 0.5 cup condensed milk, 2 eggs, 1 tsp cinnamon, 2 tsp vanilla, and 0.5 tsp nutmeg. Mix until fully combined (about 5 minutes). Taste and, if needed, add a tablespoon more condensed milk or a tablespoon extra sugar for desired consistency.

   Time: PT7M

10. Add Sweet Potato Layer

    Remove the pan from the freezer, pour the sweet‑potato mixture over the chilled cheesecake layer, smoothing the top. If desired, transfer some batter to a squeeze bottle and pipe a decorative swirl.

    Time: PT5M

11. Final Bake

    Bake the assembled cheesecake at 350°F for 55‑60 minutes, until the edges are set and the center has a slight wobble.

    Time: PT55M

    Temperature: 350°F

12. Cool and Chill

    Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (preferably overnight) before serving.

    Time: PT5H

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sweet Potatoes: butternut squash
• Instead of Golden Grahams Cereal: graham crackers, Chex cereal
• Instead of Unsalted Butter: margarine
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Vanilla Extract: almond extract
• Instead of Eggs: egg replacer
• Instead of Unsalted Butter: margarine
• Instead of Sweetened Condensed Milk: evaporated milk with added sugar
• Instead of Vanilla Extract: almond extract

Equipment Needed

• Oven
• Food Processor
• Hand Mixer
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• 9‑inch Springform Pan
• Parchment Paper (optional)
• Rubber Spatula
• Squeeze Bottle (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Baking sweet potatoes until fully tender (Step 1).
• Pressing the Golden Grahams crust firmly and baking it (Steps 2‑3).
• Avoiding over‑mixing the cream‑cheese filling to reduce cracking (Step 4‑5).
• Freezing the cheesecake base before adding the sweet‑potato layer (Step 7).
• Baking the final cheesecake at the correct temperature and time (Step 11).

Chef Tips from the Video

• Use room‑temperature cream cheese for a smoother batter.
• Line the springform pan with parchment paper to prevent sticking and make removal effortless.
• For extra flavor, toast a pinch of cinnamon in a dry pan before adding it to the sweet‑potato mixture.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for up to 5 days.

Freezer: Wrap the whole cheesecake in foil and a freezer bag; freeze up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The crust can be baked a day ahead and stored in an airtight container.
• After the cheesecake has chilled, you can freeze individual slices for later enjoyment.

Frequently Asked Questions