A sweet colorful dessert indulgently creamy and nutrient packed. This recipe is so versatile and easy in comparison to regular cheesecake. You can use regular sweet potatoes or a mix of the two. You can also add additional flavorings and unique toppings like a marshmallows ganache or a caramel drizzle. The beauty of this recipe is no water bath required and it bakes in around an hour. I love serving the purple version for spring/summer time and the orange version for Thanksgiving. You can also sub part of the sweet potato for canned pumpkin or butternut squash.
The sour cream topping is delicious and nice twist to the cheesecake topping. It also helps prevent or hide any possible cheesecake cracks. I personally just like adding it for some extra sweet tang and added cake flare.
The cheesecake is a great makeahead dessert and can keep for up to 4 days in the fridge. You can also freeze slices with minimal changes when it defrosts.
The swirl on top can be done by adding a few drops of food coloring into 1/2 portion of the sour cream mixture. Spread the white sour cream mixture over the cheesecake first then add in spoon full drops of the colored mixture in a circular pattern on top. Next swirl the top using a toothpick, knife, or straw.
Recipe adapted from Galatoire’s NY times recipe adaption.
Easy Rich Okinawa Sweet Potato Cheesecake
A delicious cheesecake that can be enjoyed year round and no water bath required.
Ingredients
Cheesecake Filling
Sour Cream topping
Instructions
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Heat the oven to 350F degrees. In a food processor, mix graham cracker crumbs, nuts,sugar and melted butter until combined. Press into 9 inch springform pan with crumbs going up 1 inch up the sides. Bake for 8 -10 minutes. Remove from oven, and cool.
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Next beat the cream cheese with electric mixer until smooth. Add sugar and brown sugar gradually. Make sure to scrape down the sides of the bowl. Add sweet potatoes of choice, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
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Whisk the sour cream, sugar and vanilla to combine. Spread over warm cheesecake and bake for another 5-8 minutes. Let cool for 2 hours before refrigerating overnight. Then serve!!!
