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