|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Don't be satisfied with pumpkin pie or standard cheesecake for your holiday celebrations. Surprise everyone with sweet potato cheesecake–a twist on a classic dessert–that's a snap to make and bake. The rich and delicious sweet potato cheesecake filling is baked in a homemade graham cracker crust, but you could also buy a premade crust to save time.
Top the spiced sweet potato dessert with a dollop of sweetened whipped cream or maple whipped cream and a generous sprinkling of cinnamon sugar. This cheesecake pie may also be made with pumpkin or butternut squash puree in place of the sweet potato puree.
- 1 1/2 cups finely crushed graham cracker crumbs (about 20 graham cracker squares)
- 1/3 cup butter (melted)
- 1/4 cup granulated sugar
- 16 ounces cream cheese (softened)
- 1/2 cup sweet potato puree
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- Optional: whipped cream and cinnamon sugar
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs with the melted butter and granulated sugar. Pat the mixture into the bottom and up the sides of a 9-inch pie plate. See the variation to use a springform pan.
Bake in the preheated oven for 10 minutes. Remove to a cooling rack.
In a mixing bowl with an electric mixer, beat the cream cheese until light and fluffy. Beat in the sweet potato puree, brown sugar, vanilla, cinnamon, and nutmeg. Beat in the eggs until smooth and well-blended.
Spoon sweet potato cheesecake filling into the graham cracker crust.
Bake in the preheated 350 degree F oven for 40 to 45 minutes or until the pie filling is set.
Cool the pie on a cooling rack. Cover and refrigerate until serving time.
- To freeze the pie, place it on a baking sheet and freeze until solid. Wrap the pie in plastic wrap and then place it in a food storage bag. Label with the name and date. Freeze for up to 6 months.
- Make the sweet potato puree by peeling and chopping one sweet potato and boiling it on the stove. Drain, let it cool and then puree the sweet potato in a blender or food processor or with an immersion blender.
- For an extra-special treat, drizzle the top of the pie with an old-fashioned caramel sauce.
- Pumpkin and/or butternut squash variation: Replace the cup of sweet potato with 1 cup of pumpkin puree, butternut squash puree, or a mixture of both.
- Vanilla crust variation: Crush 32 vanilla wafers for a vanilla wafer crust in place of graham crackers.
- Gingersnap crust variation: Crush 21 gingersnap cookies for a gingersnap crust in place of graham crackers.
- Springform pan variation: To make a traditional cheesecake, use a springform pan. Assemble the pan and bake the crust as the recipe states. Fill the pan with the cheesecake filling. Place the filled springform pan in a larger cake pan filled with water that goes halfway up the sides of the springform. Bake for one hour or until the filling is set.