Sweet Potato Cheesecake

5 stars from 1 review

Sweet Potato Cheesecake is the perfect fall dessert recipe. Smooth, creamy filling in your favorite crust. Make this festive recipe for a Thanksgiving cheesecake.

Author: Donna Elick

Servings: - 12

Prep Time1

Cook Time1 55

Total Time2 55

Ingredients

Crust

1 sleeve of graham crackers
1 tablespoon granulated sugar
3 tablespoons butter melted

Cheesecake

24 ounces cream cheese 3 8-ounce packages, softened
1 cup granulated sugar
2 tablespoons heavy cream
3 large eggs
1/4 cup maple syrup Pancake syrup
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1 large sweet potato cooked in the microwave and mashed
1 tablespoon light brown sugar
pinch salt

Pie Crust Leaves

1 package prepared Pie Crust I used Pillsbury - found in the dairy section
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter melted
Leaf cut outs I used Williams Sonoma - see link

Frosting

1 can of Cheesecake frosting Betty Crocker

Instructions

Preheat oven to 350°F. Line the bottom of a 7 inch Spring-form pan with parchment paper.
Place the sleeve of graham crackers and the sugar in a food processor, and pulse until the crackers are crumbs. Drizzle in the melted butter and mix well to blend.
Pour the graham cracker mixture into the prepared pan. Press firmly and evenly to form the crust. Bake for 10 minutes. Set aside to cool.
Add the 1 tablespoon of brown sugar, and a pinch of salt, and place the sweet potato in the food processor. Pulse the sweet potato until completely mashed.
In the mixing bowl of a stand mixer, place the softened cream cheese, and add the cup of sugar, and heavy cream. Mix on low, with the whisk attachment, until smooth and creamy. Scrape down the sides of the bowl, and mix until well blended. Add the eggs, Maple Syrup, and 1/2 cup of brown sugar, Cinnamon, and mix until completely blended. Scrape the sides of the bowl, and blend again. Add the mashed sweet potato, and mix until well blended.
Pour the Cheesecake into the Spring-form pan, and place in the oven at 350 degrees for 50 minutes.
After 50 minutes, turn the temperature down to 300, and bake another 30 minutes. The middle may be a little jiggly, but will firm up, and set in the refrigerator.
PLACE A SMALL DISH OF WATER ON THE RACK, UNDER THE CHEESECAKE, IN THE OVEN, WHILE BAKING TO PREVENT CRACKING!
When finished baking, remove from the Oven, and place on a wire rack to cool. When completely cooled, cover with Parchment paper, and then with Foil, and place in the refrigerator overnight. (I like to leave mine for 24 hours before removing it to make sure it has time to completely chill, and set).
When the Cheesecake is baking: place the prepared pie crust on Parchment paper on the counter, and cut out the leaves to top the cheesecake. Place cut out leaves on a Parchment lined cookie sheet. Brush with melted butter.
Mix the Cinnamon and sugar together, and sprinkle the leaves with the Cinnamon and sugar. When the Cheesecake is finished baking, place the cut out leaves in the oven, and bake until golden brown, about 10 to 15 minutes - at 400 degrees.
Before serving cheesecake, remove from the refrigerator, and remove the Spring-form from the pan.
Place the cheesecake on a cake stand, or cake plate Place a large fluted tip in a pastry bag, and fill the pastry bag with the cream cheese frosting.
Pipe large dollops of frosting around the top of the cheesecake, and small dollops all around the edge of the cake stand or cake plate (see photos).
Place a baked cut out leaf in between the dollops of Frosting, on top of the cheesecake, and lay the remainder of the leaves all around the cake plate or cake stand to decorate cheesecake.
Lay extra leaves on plates when serving. If not serving immediately, place decorated cheesecake in the refrigerator until time to serve. Serve, and Enjoy!

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