TASTY SWEET POTATO CHEESECAKE
Inspired by a side dish at a restaurant, this is a twist on a pumpkin cheesecake. Delicious and easy, it is well worth the effort.
Provided by Amelia
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 12 to 15 minutes. Drain.
- Transfer sweet potatoes to a large bowl and mash. Set aside to cool to room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over low heat. Remove from the heat and mix in graham cracker crumbs. Pat mixture into a 9-inch springform pan.
- Combine sweet potatoes and cream cheese (both at room temperature) in the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth, scraping down the sides as needed. Mix in sugar until incorporated. Add root beer extract and vanilla. Mix in eggs, one at a time, mixing well after each addition. Scrape down the sides and mix a little more. Turn batter out into the crust and smooth the top.
- Bake in the preheated oven until no longer wobbly in the center, about 1 to 1 1/2 hours. Remove from the oven and set on a wire rack in a draft-free area until completely cooled, about 1 hour. (Any rapid temperature change will make the cheesecake crack.)
Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.8 g, Cholesterol 101.1 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 11.9 g, Sodium 288.8 mg, Sugar 20.6 g
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owen Bennett
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Arsalan Butt
[email protected]I'm not a big fan of cheesecake, but this recipe changed my mind. It was so delicious!
RAFIK OUASIF
[email protected]This is the best cheesecake I've ever had! The sweet potato flavor is amazing.
[email protected] Orochinagii
[email protected]I followed the recipe exactly and the cheesecake turned out perfect! It was creamy and smooth with just the right amount of sweetness.
Karter Montgomery
[email protected]This cheesecake was so good! I will definitely be making it again.
Md Sakilsikdar
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sweet potatoes, but I'm glad I did. The cheesecake was amazing! The sweet potato flavor was subtle but it added a nice touch of sweetness.
_ATX.RJP_
[email protected]This recipe is a keeper! I've made it several times and it always comes out perfect.
Magdaline Gyang
[email protected]I love sweet potatoes and I love cheesecake, so I knew I had to try this recipe. I was not disappointed! The cheesecake was delicious and the sweet potato flavor was perfect.
Godwin Bode
[email protected]This recipe was easy to follow and the cheesecake turned out great! I used a gluten-free crust and it worked perfectly.
isiri niklesha
[email protected]I made this cheesecake for my family and they all loved it! The texture was perfect and the flavor was amazing. I will definitely be making this again.
Ts Lover
[email protected]This cheesecake was a hit at my dinner party! The crust was perfectly crispy and the filling was creamy and smooth. The sweet potato flavor was subtle but added a nice touch of sweetness. I will definitely be making this again.