Sweet Potato Cheesecake

Make a delicious cheesecake for the holiday season using mashed sweet potatoes!

Course Dessert

Cuisine American

Keyword sweet potato cheesecake, sweet potato cheesecake recipe

Prep Time 20

Cook Time 40

Servings slices

Calories 381kcal

2 cups mashed cooked and cooled sweet potatoes see note**
2 packs 8oz each full fat cream cheese, room temp
3/4 cup brown sugar packed
1/4 cup full fat sour cream
1/4 cup evaporated milk
2 eggs
1 tbsp cornstarch
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp sea salt
** to prepare sweet potatoes either peel cube, steam and mash OR pierce with a fork and microwave whole wrapped in a wet paper towel for 7 minutes or until soft in the middle

Preheat oven to 350F and grease a 9 inch round spring form pan.
Place graham cracker sheets in a high speed blender and blend on high until you are left with graham cracker crumbs OR measure out 2 cups of pre-blended graham cracker crumbs.
Mix graham cracker crumbs with melted butter, sugar, and salt in a small bowl. Press mixture into the greased spring form pan using the bottom of a measuring cup to create an even layer and press some up the sides. Place in the fridge while you prepare the filling.
Place all filling ingredients into a high speed blender and blend until completely smooth. Place spring form pan with crust on a baking sheet (some butter can leak out while baking) pour filling inside pan on crust.
Bake at 350F for 40 minutes or until the edges are set and the center is wiggly like jello - you don’t want the center solid, but you also don’t want it to be too wet.
Remove from the oven and allow it to cool COMPLETELY at room temperature before transferring to the fridge. Chill in the fridge for at least 4 hours, but up to overnight before slicing and serving.