Rich Sweet Potato Cheesecake Recipe

Name: Rich Sweet Potato Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2 cups finely crushed graham cracker crumbs; 1/2 cup melted butter; 1/4 cup finely chopped pecans; Filling:; 3 (8 ounce) packages cream cheese, softened; 1 cup brown sugar; 4 eggs; 3 tablespoons sour cream; 2 egg yolks; 3 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1 pinch salt; 2 cups mashed sweet potatoes; 1 cup evaporated milk

Servings: persons

Crust:
2 cups finely crushed graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans
Filling:
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
4 eggs
3 tablespoons sour cream
2 egg yolks
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pinch salt
2 cups mashed sweet potatoes
1 cup evaporated milk

1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.
3
Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.
4
Increase oven temperature to 450 degrees F (230 degrees C).
5
Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter.
6
Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.
7
Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.

1343

kcal

Calories

Fat

101

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 18 ingredients. The key ingredients include: Crust:, 2 cups finely crushed graham cracker crumbs, 1/2 cup melted butter, 1/4 cup finely chopped pecans, and more.

Yes, Rich 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!

Rich Sweet Potato Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions