Sweet Potato Cheesecake Recipe

Name: Sweet Potato Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups butter cookie crumbs; 1 cup ground pecan pieces; 4 ounces (1 stick) melted butter; 3 pounds cream cheese, softened and cubed; 1 cup Steen's Pure 100 percent Cane Syrup; 6 eggs; 1 cup heavy cream; 1/2 cup flour; Pinch of salt; 1/2 teaspoon cinnamon; 1 teaspoon vanilla; 1 pound sweet potatoes, roasted peeled and mashed; 2 cups sweetened whipped cream; Dash of bourbon; 1 cup chocolate sauce

Servings: persons

1 1/2 cups butter cookie crumbs
1 cup ground pecan pieces
4 ounces (1 stick) melted butter
3 pounds cream cheese, softened and cubed
1 cup Steen's Pure 100 percent Cane Syrup
6 eggs
1 cup heavy cream
1/2 cup flour
Pinch of salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 pound sweet potatoes, roasted peeled and mashed
2 cups sweetened whipped cream
Dash of bourbon
1 cup chocolate sauce

1
Preheat the oven to 350 degrees F.
2
Combine the crumbs, ground pecans and the butter together.
3
Mix well and press into a 10-inch spring-form pan.
4
In a food processor, with the metal blade, mix the cream cheese until smooth.
5
Add the cane syrup and blend.
6
Add the eggs one at a time to thoroughly incorporate into the cheese mixture.
7
Add the heavy cream.
8
Add the flour, salt, cinnamon and vanilla and blend until smooth.
9
Add the mashed sweet potatoes and blend until smooth.
10
Pour into the prepared pan.
11
Bake for 1 hour and 15 minutes or until the cake is set.
12
Remove from the oven and with a knife loosen the sides from the pan.
13
This will prevent the cake from spiting down the center.
14
Completely cool the cake before cutting.
15
Combine the whipped cream and bourbon together, blend well, keeping it whipped.
16
Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.

3707

kcal

Calories

349

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.
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 15 ingredients. The key ingredients include: 1 1/2 cups butter cookie crumbs, 1 cup ground pecan pieces, 4 ounces (1 stick) melted butter, 3 pounds cream cheese, softened and cubed, and more.

Yes, 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!

Sweet Potato Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions