If you love your Thanksgiving sweet potato pie, here it is in the classier form of cheesecake. This sweet potato cheesecake features the amazingly delicious combination of nutty-tasting sweet potatoes and cream cheese filling. It is piled up on a buttery graham cracker crust and topped with sour cream, salted caramel sauce, and pecans. The result is a heavenly cheesecake that will keep you wanting more! Have a slice for dessert with a cup of caramel coffee or green tea.
Ingredients
- 1 cup graham crackers, crushed
- ½ cup butter, salted or unsalted, melted
- 1 tbsp maple syrup
For Sweet Potato Cream Cheese Filling:
- 1 pkg unflavored gelatin powder
- ¼ cup water
- 15 oz sweet potatoes, boiled and peeled
- 1 tsp ground cinnamon, or pumpkin pie spice
- ½ tsp ground ginger, or pumpkin pie spice
- ½ tsp ground nutmeg, or pumpkin pie spice
- ½ tsp salt
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened at room temperature
- 2 tbsp plain yogurt, or sour cream
- ⅓ cup granulated sugar
- 2 tbsp lemon juice
For Salted Caramel Sauce:
- ¾ cup dark brown sugar
- ¼ cup light corn syrup
- ½ cup heavy cream
- 4 tbsp salted butter
- 1 tsp vanilla extract
- 1 tsp kosher salt, or ½ tsp regular iodized salt
Optional Toppings
- 1 cup sour cream, or whipped cream
- 1 cup roasted pecans, chopped
Instructions
- Preheat the oven to 350 degrees F.
Graham Cracker Crust:
- Add crushed graham crackers, melted butter, and maple syrup in a bowl and blend.
- Press the crumbs into the bottom and sides of a 9-inch springform pan.
Sweet Potato Cream Cheese Filling:
- Mix together gelatine powder and water in a small bowl. Set aside.
- In a large bowl using an electric mixer, beat the softened cream cheese for 1 minute to loosen up.
- Add the whipping cream and beat them together until fluffy and stiff peaks form.
- Fold in the cinnamon, ginger, nutmeg, salt, condensed milk, yogurt, sugar, and lemon juice.
- Pulse the boiled sweet potato in a large food processor until it becomes a smooth puree. Fold the sweet potato puree into the cream cheese mixture.
- Put the gelatin mixture in the microwave and heat it on High for 10 seconds to liquefy. Repeat if necessary.
- Mix the gelatin mixture into the cheesecake filling.
- Pour the cheesecake mixture into the crust and spread evenly.
- Refrigerate for at least 6 hours, best if overnight.
Salted Caramel Sauce:
- In a pan over medium heat, add the butter, sugar, light corn syrup, and salt. Let the mixture reach a gentle boil.
- Once simmering, add the heavy cream and stir immediately. Let it cook on low for about 3 minutes or more until the mixture thickens.
- Turn off the heat and add vanilla extract.
- Place the sour cream into a piping bag and pipe it on top of the cheesecake. Spoon or drizzle the salted caramel sauce over.
- Garnish the cake with chopped pecans. Serve and enjoy!
