This Sweet Potato Cheesecake is a luscious, creamy dessert that combines the warmth of sweet potatoes and the richness of cheesecake, wrapped in a graham cracker crust with a touch of cinnamon and maple. Finished with decorative pie crust leaves, this dessert is perfect for autumn gatherings or holiday celebrations. Follow this easy recipe for a show-stopping cheesecake that’s as beautiful as it is delicious!
Ingredients
For the Crust:
- 1 sleeve of graham crackers, crushed into crumbs
- 3 tablespoons butter, melted
- 1 tablespoon sugar
For the Cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons heavy cream
- 3 large eggs
- ¼ cup of pure maple syrup or your favorite pancake syrup
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 1 large sweet potato, cooked in the microwave and mashed
- 1 tablespoon brown sugar
- Pinch of salt
For the Pie Crust Leaves:
- 1 package prepared pie crust (such as Pillsbury)
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
- Leaf-shaped cookie cutters
For the Frosting:
- 1 can cheesecake frosting (such as Betty Crocker)
Instructions
- Preheat Oven: Set your oven to 325°F (165°C).
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press into Pan: Line the bottom of a 7-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom of the pan to form an even layer. Set aside.
- Beat Cream Cheese: In a stand mixer, beat the softened cream cheese on medium speed until smooth.
- Add Sugar & Cream: Gradually add the sugar and continue beating. Then add the heavy cream, mixing until fully combined.
- Incorporate Eggs: Add the eggs, one at a time, mixing after each addition until just combined.
- Add Flavor: Add the maple syrup, brown sugar, cinnamon, mashed sweet potato, and a pinch of salt.
- Pour into Crust: Pour the cheesecake filling into the prepared crust, smoothing the top.
- Bake: Place the cheesecake in the preheated oven and bake for 60-70 minutes or until the edges are set but the center still has a slight wobble.
- Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Prepare Leaves: Roll out the prepared pie crust and use leaf-shaped cookie cutters to cut out shapes.
- Add Sugar & Cinnamon: Brush the cutouts with melted butter, then sprinkle with a mixture of sugar and cinnamon.
- Bake: Place the leaves on a parchment-lined baking sheet and bake at 350°F (175°C) for about 8-10 minutes or until golden brown. Allow to cool.
- Frost the Cheesecake: Once the cheesecake is chilled, use a pastry bag fitted with a large fluted piping tip to pipe the cheesecake frosting around the edges.
- Add Pie Crust Leaves: Arrange the baked pie crust leaves on top of the cheesecake for a festive touch.
Conclusion
This Sweet Potato Cheesecake brings together cozy autumn flavors in a rich, creamy dessert that’s both stunning and satisfying. The cinnamon-sugar pie crust leaves add a decorative and delicious touch, making this cheesecake perfect for any holiday spread. Enjoy each bite of this seasonal delight, and share it with loved ones for a memorable treat!