Sweet Potato Cheesecake
A creamy, flavorful sweet potato cheesecake with a spiced graham cracker crust, perfect for fall gatherings or holiday desserts. Light, sweet, and warmly spiced.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons margarine, melted ⓘ
- 2 (8 oz.) packages light cream cheese, softened ⓘ
- 1 cup mashed cooked sweet potatoes ⓘ
- 2/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice ⓘ
- 1 teaspoon finely shredded orange peel ⓘ
- 1 teaspoon vanilla ⓘ
- 5 egg whites ⓘ
- 1 cup evaporated skim milk ⓘ
- whipped topping (optional) ⓘ
Instructions
- Combine the graham cracker crumbs and melted margarine.
- Press the mixture onto the bottom and 1 inch up the sides of an 8-inch spring-form pan. Set aside.
- In a large mixing bowl, beat the softened light cream cheese until smooth.
- Add the mashed cooked sweet potatoes, sugar, pumpkin pie spice, shredded orange peel, and vanilla. Mix well.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Gradually add the evaporated skim milk, mixing until well combined.
- Pour the filling into the prepared crust.
- Bake at 350°F (175°C) for about 60 minutes or until the center is set.
- Allow to cool completely before refrigerating. Serve chilled, optionally topped with whipped topping.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is fully softened before mixing. If you prefer a dairy-free option, substitute the cream cheese with a plant-based alternative. You can also use coconut cream instead of evaporated skim milk for a richer flavor. If you want to spice things up, consider adding a pinch of nutmeg along with the pumpkin pie spice.
Serving Suggestions
This Sweet Potato Cheesecake pairs beautifully with a dollop of whipped topping for added creaminess. Serve it alongside a warm cup of spiced chai or coffee for a comforting dessert experience. For a festive touch, consider garnishing with candied pecans or a drizzle of caramel sauce. It makes a great addition to holiday gatherings or cozy family dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To maintain the texture, avoid freezing the cheesecake, as it can become watery upon thawing. When ready to serve, allow it to come to room temperature for about 30 minutes for the best taste and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Cheesecake contains roughly 609 calories, with 5g protein, 32g carbohydrates, and 37g fat. It is a good source of vitamin A (17% of the Daily Value), iron (13% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes. Simply peel, boil, and mash them until smooth before adding to the cheesecake mixture. This will provide a fresher taste, but make sure they are well-cooked to achieve the right consistency.
Is it necessary to use a springform pan?
Using a springform pan is recommended for easy removal of the cheesecake without damaging its shape. However, if you don't have one, you can use a regular pie dish but be cautious when cutting to serve. Just ensure it's greased well to help with removal.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. After baking and cooling, store it in the refrigerator. This allows the flavors to meld beautifully, making it a perfect dessert to prepare ahead for gatherings or celebrations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).