Sweet Potato Cheesecake

INGREDIENTS

For the Graham Cracker Crust

• 2 cups graham cracker crumbs
• 8 tablespoons unsalted butter, melted
• Pinch of salt

For the Sweet Potato Cheesecake Filling

• 32 oz cream cheese, softened (4 blocks)
• 1 ½ cups mashed sweet potatoes (cooked and cooled)
• 3 large eggs
• ¼ cup white sugar
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ cup sour cream
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until the texture resembles wet sand.
3. Press the crust mixture firmly into the bottom and slightly up the sides of your springform pan.
4. Bake for 8–10 minutes, then set aside to cool.
5. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes).
6. Add the mashed sweet potatoes, both sugars, cinnamon, nutmeg, sour cream, and vanilla extract. Mix until fully combined and creamy.
7. Add the eggs one at a time, mixing just until incorporated—don’t overmix.
8. Pour the sweet potato cheesecake filling over the cooled crust. Smooth the top with a spatula.
9. Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
10. Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 30 minutes. This prevents cracking.
11. Refrigerate the cheesecake for at least 4 hours or overnight before slicing. Serve chilled with whipped cream, a sprinkle of cinnamon, or chopped candied pecans.

NOTES

• Serve with your choice of toppings.  Soe ideas are caramel drizzle, pecans, or a dollop of whipped cream.
• You can crush your own graham crackers, buy a box of graham cracker crumbs or buy a premade crust.