Yam Cheesecake
Creamy yam cheesecake with a graham cracker crust offers a delightful blend of sweet potatoes and rich cream cheese, perfect for special occasions or comforting desserts.
Ingredients
- 1 2/3 cups graham cracker crumbs
- 2 packages (8 oz.) cream cheese, softened ⓘ
- 2 envelopes unflavored gelatin ⓘ
- 1 1/4 cups sweet potatoes, cooked and mashed
- 1 cup whipping cream, whipped ⓘ
- 1/2 cup cold water ⓘ
- 3 eggs, separated ⓘ
- 3/4 cup sugar ⓘ
- 1/3 cup margarine, melted ⓘ
- 1/2 teaspoon salt ⓘ
- 1/3 cup milk ⓘ
- 1/2 teaspoon vanilla ⓘ
Instructions
- Combine graham cracker crumbs and melted margarine, mixing well.
- Press the mixture into the bottom and 1 1/2 inches up the sides of a spring-form pan.
- Chill the crust until set.
- Dissolve unflavored gelatin in cold water and set aside.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add cooked and mashed sweet potatoes, vanilla, and salt; mix well.
- Gradually add sugar and continue beating until smooth.
- In a separate bowl, whip the cream until stiff peaks form.
- Dissolved gelatin is added to the sweet potato mixture, then fold in whipped cream.
- Beat egg yolks and add to the mixture.
- Beat egg whites until stiff and fold into the mixture gently.
- Pour the filling over the chilled crust.
- Refrigerate until firm, about 4 hours or overnight.
Tips & Substitutions
To enhance the flavor of your yam cheesecake, consider adding a pinch of nutmeg or cinnamon to the sweet potato mixture. For a lighter version, swap out cream cheese for a low-fat alternative or use Greek yogurt. If you don't have graham crackers, crushed vanilla wafers work well as a substitute for the crust.
Serving Suggestions
Serve your yam cheesecake chilled, topped with a dollop of whipped cream or a drizzle of caramel sauce for added sweetness. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Turkey Breast With Onion Gravy for a delightful holiday meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and then foil; it can last up to 2 months. When ready to eat, thaw in the refrigerator overnight and serve chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Yam Cheesecake contains roughly 934 calories, with 11g protein, 95g carbohydrates, and 59g fat. It is an excellent source of vitamin C (44% of the Daily Value), vitamin A (28% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 917mg per serving (40% 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
What can I do if my cheesecake doesn't set properly?
If your cheesecake doesn't set, it may be due to insufficient gelatin or not chilling long enough. Ensure you use the correct amount of gelatin and refrigerate the cheesecake for at least 4 hours, or overnight, for best results.
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).