The holidays are a time for family, laughter, and—of course—indulgent desserts. If you’re searching for a show-stopping centerpiece to grace your table, look no further than this Decadent Sweet Potato Cheesecake with Maple Cinnamon Crust and Festive Pie Crust Leaves. Combining the creamy richness of cheesecake, the natural sweetness of sweet potatoes, and the warm spices of maple and cinnamon, this dessert is a masterpiece. Topped with decorative pie crust leaves, it’s not only delicious but also a stunning visual treat. Ready to create your new holiday tradition? Let’s dive in!
Why You’ll Love Sweet Potato Cheesecake
This cheesecake offers a perfect harmony of flavors and textures. The buttery graham cracker crust provides a firm base, while the sweet potato-infused filling is luxuriously smooth. The festive pie crust leaves not only add a delightful crunch but also turn this dessert into a work of art. Here’s why you’ll fall in love with this recipe:
- Unique Flavor: A delightful twist on traditional cheesecake, incorporating the natural sweetness of sweet potatoes.
- Visually Stunning: Festive pie crust leaves make this dessert as beautiful as it is delicious.
- Holiday-Ready: Warm spices like cinnamon and maple make this a perfect centerpiece for Thanksgiving or Christmas.
- Customizable: You can easily modify the recipe to suit your preferences with different toppings or crust options.
Ingredients for Sweet Potato Cheesecake
Here’s what you’ll need to make this decadent dessert:
For the Crust
| Ingredient | Quantity |
|---|---|
| Graham crackers | 1 sleeve, crushed into crumbs |
| Butter (melted) | 3 tablespoons |
| Sugar | 1 tablespoon |
For the Cheesecake
| Ingredient | Quantity |
|---|---|
| Cream cheese | 3 (8-ounce) packages, softened |
| Sugar | 1 cup |
| Heavy cream | 2 tablespoons |
| Eggs | 3 large |
| Maple syrup | 1/4 cup |
| Brown sugar | 1/2 cup |
| Cinnamon | 1 tablespoon |
| Sweet potato | 1 large, cooked and mashed |
| Brown sugar | 1 tablespoon |
| Salt | Pinch |
For the Pie Crust Leaves
| Ingredient | Quantity |
|---|---|
| Prepared pie crust | 1 package |
| Sugar | 1/4 cup |
| Cinnamon | 1/2 teaspoon |
| Butter (melted) | 2 tablespoons |
For the Frosting
| Ingredient | Quantity |
|---|---|
| Cheesecake frosting | 1 can (e.g., Betty Crocker) |
Step-by-Step Instructions for Sweet Potato Cheesecake
1. Preheat Your Oven
Set your oven to 325°F (165°C) to prepare for baking the crust and cheesecake.
2. Make the Crust
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar.
- Line the bottom of a 7-inch springform pan with parchment paper, then press the crumb mixture firmly into the bottom of the pan to create an even layer. Set aside.
3. Beat the Cream Cheese
- Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until smooth and lump-free.
4. Add Sugar and Cream
- Gradually add the sugar and continue mixing until combined.
- Add the heavy cream and beat again until the mixture is creamy and well blended.
5. Incorporate the Eggs
- Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
6. Add Flavor
- Stir in the maple syrup, brown sugar, cinnamon, mashed sweet potato, additional brown sugar, and a pinch of salt. Mix until fully incorporated and the batter is smooth.
7. Pour into the Crust
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
8. Bake the Cheesecake
- Place the springform pan in the preheated oven and bake for 60–70 minutes, or until the edges are set but the center has a slight jiggle.
- Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Prepare the Festive Pie Crust Leaves
1. Roll Out the Dough
- Roll out the prepared pie crust on a lightly floured surface.
2. Cut Leaf Shapes
- Use leaf-shaped cookie cutters to cut out festive shapes.
3. Add Cinnamon Sugar
- Brush each leaf with melted butter, then sprinkle with a mixture of sugar and cinnamon.
4. Bake the Leaves
- Place the leaves on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes, or until golden brown. Allow to cool completely.
Decorate the Cheesecake
1. Frost the Edges
- Once the cheesecake is fully chilled, fit a pastry bag with a large fluted piping tip and fill it with the cheesecake frosting. Pipe the frosting around the edges of the cheesecake for a decorative touch.
2. Add Pie Crust Leaves
- Arrange the baked pie crust leaves on top of the cheesecake, creating a festive design.
3. Serve and Enjoy
- Slice the cheesecake and serve as the centerpiece of your holiday table. The creamy, spiced filling pairs beautifully with the buttery crust and crunchy pie crust leaves.
Tips for Perfect Sweet Potato Cheesecake
- Room-Temperature Ingredients: Let your cream cheese, eggs, and heavy cream come to room temperature for smoother mixing.
- Don’t Overmix: Avoid overmixing the eggs to prevent air bubbles and cracks.
- Water Bath Alternative: Place a pan of hot water on the oven rack below the cheesecake to create steam, which prevents cracks.
- Perfect Mashed Sweet Potatoes: Microwave the sweet potato until soft, then mash it thoroughly to avoid lumps in the filling.
- Chill Before Serving: Allow the cheesecake to chill in the refrigerator for at least 4–6 hours, or overnight, for the best texture and flavor.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Carbohydrates | ~38g |
| Protein | ~7g |
| Fat | ~28g |
| Fiber | ~2g |
| Sugars | ~25g |
FAQs About Sweet Potato Cheesecake
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Just make sure they are unsweetened and drained thoroughly before mashing.
2. How can I prevent cracks in my cheesecake?
Avoid overmixing, use room-temperature ingredients, and let the cheesecake cool gradually in the oven. Using a water bath or steaming method also helps.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham crackers for the crust and ensure your other ingredients are gluten-free.
4. What can I substitute for heavy cream?
You can use full-fat sour cream or Greek yogurt as a substitute for heavy cream.
5. How long can I store the cheesecake?
Store the cheesecake in the refrigerator for up to 5 days in an airtight container. You can also freeze it for up to 2 months.
6. Can I make the pie crust leaves ahead of time?
Yes, the pie crust leaves can be baked up to 2 days in advance and stored in an airtight container.
Why This Cheesecake is Perfect for the Holidays
This Decadent Sweet Potato Cheesecake with Maple Cinnamon Crust and Festive Pie Crust Leaves combines classic holiday flavors with a touch of elegance. Whether you’re hosting Thanksgiving dinner or a cozy Christmas gathering, this dessert is guaranteed to impress. Its creamy texture, warm spices, and decorative toppings make it the ultimate holiday treat.
Time to Bake!
Gather your ingredients, preheat your oven, and let the festive baking begin! This sweet potato cheesecake is more than just a dessert—it’s a memorable experience that will have your family and friends coming back for seconds. Happy baking!
Print
Decadent Sweet Potato Cheesecake with Maple Cinnamon Crust and Festive Pie Crust Leaves
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
Description
This Decadent Sweet Potato Cheesecake is the ultimate holiday dessert. With its creamy sweet potato filling, maple-cinnamon graham cracker crust, and decorative pie crust leaves, this cheesecake is a feast for the eyes and the palate. Perfect for Thanksgiving, Christmas, or any festive occasion, this dessert will be the centerpiece of your table!
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
- 1/4 cup pure maple syrup
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 large sweet potato, cooked and mashed
- 1 tablespoon brown sugar
- Pinch of salt
For the Pie Crust Leaves:
- 1 package prepared pie crust (such as Pillsbury)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
For the Frosting:
- 1 can cheesecake frosting (e.g., Betty Crocker)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Make the Crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Line the bottom of a 7-inch springform pan with parchment paper. Press the crumb mixture firmly into the pan to form an even crust. Set aside.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed until smooth. Gradually add the sugar, mixing well. Add the heavy cream and beat again until fully combined.
- Add the Eggs and Flavoring: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the maple syrup, brown sugar, cinnamon, mashed sweet potato, additional brown sugar, and a pinch of salt. Mix until smooth.
- Assemble and Bake: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Bake for 60–70 minutes, or until the edges are set, but the center has a slight wobble.
- Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
- Roll and Cut the Dough: Roll out the prepared pie crust on a floured surface. Use leaf-shaped cookie cutters to cut out decorative shapes.
- Add Cinnamon Sugar: Brush the pie crust leaves with melted butter. Sprinkle with a mixture of sugar and cinnamon.
- Bake the Leaves: Place the leaves on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes or until golden brown. Allow to cool completely.
- Frost the Cheesecake: Once the cheesecake is chilled, pipe the frosting around the edges using a pastry bag fitted with a large fluted tip.
- Add the Leaves: Arrange the baked pie crust leaves on top of the cheesecake for a festive design.
Notes
- Make Ahead: The cheesecake can be made a day in advance and stored in the refrigerator.
- Sweet Potato Shortcut: Microwave the sweet potato for quick cooking, then mash it.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
