Rich Vanilla Bean Sweet Potato Cheesecake
You might be able to tell that I have a weakness for cheesecake! It’s probably my favorite dessert of all time and yes even over ice cream. There is just something about the creamy yet sweet filling and graham cracker crust.
This recipe is similar to my purple sweet cheesecake and you can definitely substitute dairy free cream cheese for those lactose intolerant. You can also substitute gluten free graham crackers for gluten free version. That is one of the beautiful things about this recipe. The sweet potatoes add that creamy texture and added sweetness. I like to think of it as a 2 for one healthy taste benefit. Less fat from cream cheese and less sugar because sweet potatoes are naturally sweet.
Now for those of you who think sweet potatoes are not sweet, I got some tips for you. First the preferred type is red skin sweet potato (if you want to maximize sweetness) but any orange variety will do. Next is baking them. Sorry folks no boiling allowed! You do not get the maximum conversion of starch to sugar or creamy texture when you boil. I just bake a few extra at dinner the night before. Baking the potatoes in advance is a great way to speed the recipe up.
You can also add additional flavorings and unique toppings like a marshmallows ganache or a caramel drizzle.
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.
A delicious cheesecake that can be enjoyed year round and eliminates the chance of a cracked cheesecake.
- 1.5 cups graham cracker crumbs (from about 10 to 12 whole graham crackers)
- 1/4 cup sugar (1/4 cup=50g)
- 1/3 cup unsalted butter, melted (1/3 cup= 75g)
- 2 tb walnuts finely chopped (optional)
- 1 package cream cheese, softened (8oz per package)
- 1 cup sugar (1 cup= 200g)
- 1/4 cup packed light brown sugar (¼ cup= 55g)
- 1 3/4 cups mashed sweet potatoes (1.75 cups=270 g)
- 2 large eggs
- 2/3 cup evaporated milk (⅔ cup=165 ml)
- 2 tablespoons cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp pumpkin pie spice
- 1 tb maple syrup
- 1 tb pecan praline balsamic
- 1/2 tsp salt
- 1 tsp vanilla bean or vanilla extract
- 2 cups sour cream, room temperature (1 16-ounce container =2 cups)
- 1/3 cup sugar (1/3 cup=65g)
- 1 tsp vanilla extract
- 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.
- 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.
- 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!!!