Maple-Sweet Potato Cheesecake Recipe

Name: Maple-Sweet Potato Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup finely chopped walnuts; 6 Tbs. melted unsalted butter; Pinch nutmeg and cinnamon; 1 lb. softened cream cheese; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1/4 cup maple sugar; 1 large egg; 1 egg yolk; 1 1/4 cups sweet potato puree; 1/2 tsp. ground cinnamon; 1/4 tsp. ground cloves; 1 cup sour cream; 1 Tbs. packed light brown sugar; 1/2 tsp. maple extract; 1/2 cup maple sugar, optional

Servings: persons

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
6 Tbs. melted unsalted butter
Pinch nutmeg and cinnamon
1 lb. softened cream cheese
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup maple sugar
1 large egg
1 egg yolk
1 1/4 cups sweet potato puree
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup sour cream
1 Tbs. packed light brown sugar
1/2 tsp. maple extract
1/2 cup maple sugar, optional

1
Preheat oven to 350F.
2
Grease 10-inch springform pan and set aside.
3
To make crust: Combine crumbs, walnuts, butter, nutmeg and cinnamon in bowl and stir.
4
Press mixture into bottom and about 1/2 inch up sides of pan.
5
Bake for 10 minutes and remove from oven to cool.
6
To make filling: Reduce oven temperature to 275F.
7
Beat cream cheese and sugars bowl until creamy.
8
Add egg and egg yolk and beat well.
9
Beat in sweet potato puree, cinnamon and cloves.
10
Turn mixture into cooled crust and bake for 11/2 hours or until set.
11
Remove from oven and increase heat to 350F.
12
To make topping: Beat sour cream, brown sugar and maple extract.
13
Spread over cake and bake 10 minutes more.
14
While warm, sprinkle with maple sugar.
15
Cool on rack, then chill at least 8 hours.

2400

kcal

Calories

195

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 1/2 cup finely chopped walnuts, 6 Tbs. melted unsalted butter, Pinch nutmeg and cinnamon, and more.

Yes, Maple-Sweet Potato Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple-Sweet Potato Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions