Sweet Potato Cheesecake So Good, Patti Might Send a Cease & Desist

Ingredients

• 2 medium Sweet Potatoes (about 1.5 lb total, peeled after baking)
• 16 oz Cream Cheese (room temperature, cut into cubes)
• 1/2 cup Granulated Sugar (white sugar)
• 1/2 cup Brown Sugar (packed)
• 1 tsp Vanilla Extract (pure vanilla)
• 1/4 tsp Ground Nutmeg (freshly ground if possible)
• 1 tsp Ground Cinnamon (Ceylon or regular)
• 1 cup Sour Cream (full‑fat for best texture)
• 1 Large Egg (room temperature)
• 1 9‑inch Graham Cracker Crust (store‑bought, pre‑made)

Instructions

1. Preheat Oven for Sweet Potatoes

   Set the oven to 400°F and let it preheat while you prepare the sweet potatoes.

   Time: PT10M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Pierce each sweet potato several times with a fork, place them on a baking sheet, and bake for about 45 minutes until tender.

   Time: PT45M

   Temperature: 400°F

3. Cool and Peel

   Remove the potatoes from the oven, let them cool for 5‑10 minutes, then cut a slit down the side and peel off the skin.

   Time: PT10M

4. Mash Sweet Potato

   Using a potato masher, mash the peeled sweet potatoes until smooth. Measure out about 1 cup for the cheesecake batter.

   Time: PT5M

5. Combine Cream Cheese and Sweet Potato

   In a large mixing bowl, add the room‑temperature cream cheese, 1 cup mashed sweet potato, granulated sugar, brown sugar, vanilla, nutmeg, cinnamon, and sour cream. Beat with a hand mixer until smooth.

   Time: PT10M

6. Taste and Adjust

   Taste the mixture and adjust sweetness or spice if needed.

   Time: PT2M

7. Add Egg

   Crack the egg into a small bowl, then slowly drizzle it into the batter while mixing on low speed. Mix just until incorporated.

   Time: PT3M

8. Prepare Crust and Water Bath

   Place the store‑bought graham cracker crust in a 9‑inch springform pan. Wrap the pan tightly with aluminum foil. Set the foil‑wrapped pan in a large roasting pan and pour hot water until it reaches halfway up the sides of the springform pan.

   Time: PT5M

9. Pour Batter and Bake

   Pour the cheesecake batter into the crust, smooth the top, and place the water‑bath pan in the oven. Bake at 300°F for about 50 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT50M

   Temperature: 300°F

10. Cool and Chill

    Turn off the oven, crack the door open and let the cheesecake cool inside for 1 hour. Then remove from the water bath, unwrap, and refrigerate for at least 3 hours (preferably overnight).

    Time: PT4H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash puree (1 cup)
• Instead of Cream Cheese: Neufchatel cheese (same amount)
• Instead of Granulated Sugar: Coconut sugar (same amount)
• Instead of Brown Sugar: Dark muscovado sugar (same amount)
• Instead of Vanilla Extract: Maple extract (same amount)
• Instead of Ground Nutmeg: Mace (same amount)
• Instead of Ground Cinnamon: Pumpkin pie spice (1 tsp)
• Instead of Sour Cream: Greek yogurt (1 cup)
• Instead of Large Egg: Egg substitute (1 egg equivalent)
• Instead of Graham Cracker Crust: Digestive biscuit crust (same size)

Equipment Needed

• Oven
• Baking Sheet
• Fork
• Potato Masher
• Mixing Bowl
• Hand Mixer or Whisk
• Measuring Cups
• 9‑inch Springform Pan
• Aluminum Foil
• Large Roasting Pan
• Cooling Rack (optional)
• Spatula

Critical Steps — Do Not Skip

• Baking the sweet potatoes until fully tender.
• Ensuring the cream cheese is at room temperature for a smooth batter.
• Adding the egg slowly to avoid curdling.
• Using a water bath to bake the cheesecake evenly.
• Cooling the cheesecake gradually before refrigeration.

Chef Tips from the Video

• Room‑temperature cream cheese blends much smoother than cold cheese.
• For extra caramel notes, add a tablespoon of maple syrup to the batter.
• Garnish with a drizzle of caramel sauce and a sprinkle of toasted pecans.

Troubleshooting

Storage

Refrigerator: Cover and store for up to 4 days.

Freezer: Not recommended; texture changes.

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

Make-Ahead Tips

• The sweet potato puree can be made up to 2 days ahead and kept refrigerated.
• Bake the cheesecake a day before serving; keep it covered in the fridge.

Frequently Asked Questions