Best 4 Tasty Sweet Potato Cheesecake Recipes

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

SWEET POTATO CHEESECAKE

Steps:

• Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
• Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
• In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
• Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

BASQUE-STYLE SWEET POTATO CHEESECAKE

Steps:

• Place a rack in middle of oven and preheat to 450°F. Place sweet potatoes on a foil or parchment-lined rimmed baking sheet and roast, turning once, until skins are puffed and scorched in spots where the juices have bubbled out and caramelized and a skewer easily slides into flesh, 55-65 minutes. Let sweet potatoes cool slightly. Reduce oven temperature to 425°F.
• Peel sweet potatoes; discard skins. Transfer flesh to a food processor and process until smooth (or, pass through a food mill into a large bowl). Let cool at least 1 hour.
• Lightly butter pan. Cut 2 long lengths of parchment paper and crumple to soften (this will help it lay flatter in the round pan). Line pan with both sheets of parchment so they overlap in a crisscross manner; overhang should extend at least 2" above the rim. Beat cream cheese, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down sides of bowl as needed, until very smooth, about 3 minutes. With motor running, add 2 cups sweet potato purée by spoonfuls (reserve any remaining purée for another use); beat until fully incorporated. Add eggs one at a time, beating well after each addition and scraping down bowl and paddle as needed. Reduce speed to medium-low and mix in sour cream, cream, and salt. Scrape in vanilla seeds or add vanilla extract. Turn off mixer and sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed just to incorporate, about 30 seconds. Fold batter a few times with a rubber spatula, making sure to scrape bottom of bowl. Scrape batter into prepared pan; smooth surface.
• Bake cheesecake until deeply bronzed and quite puffed on top but still with a pronounced wiggle in the center when gently shaken, 55-65 minutes. Transfer pan to a wire rack and let cheesecake cool, about 1½ hours.
• To serve, carefully unmold cheesecake and peel away parchment before slicing. Do ahead: Sweet potato purée can be made 2 days ahead. Transfer to an airtight container and chill.

HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
• Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
• Bake for 8 minutes until lightly browned. Let cool to room temperature.
• Reduce the oven temperature to 225°F (105°C).
• Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
• Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
• In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
• In another bowl, whisk in the chocolate hazelnut spread.
• In another bowl, whisk in ¼ teaspoon of cinnamon.
• In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
• Pour each flavored filling into a section of the crust and smooth with a spatula.
• Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
• Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
• Sprinkle the chopped pecans over the pumpkin filling.
• Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
• Refrigerate overnight before slicing into wedges and serving.
• Enjoy!