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Sweet Potato Cheesecake
Sweet Potato Cheesecake made using roasted sweet potatoes, plenty of spices, and a buttery Biscoff cookie crust. Perfect during the holidays.
- Total Time2 hours 10 minutes
- Yield8 1x
Ingredients
Units
Scale
Crust
- 14 oz biscoff cookies
- 2 tbsp sugar
- 8 tbsp butter, melted
Sweet Potato Puree
- 2 medium sweet potatoes, roasted or boiled
- 1/4 cup heavy cream
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 tbsp butter, melted
Cream Cheese Filling
- (4) 8oz cream cheese, room temperature
- 1/3 cup mascarpone cheese, room temperature
- 1 1/2 cup sugar
- 3 tsp lemon juice
- 1 tbsp lemon zest
- 4 tsp vanilla extract
- 5 organic large eggs, room temperature
- 1/4 cup cornstarch
Instructions
- Preparation step: Bake or boil your sweet potatoes. If baking, preheat your oven to 350°F. Using a fork, make a few holes in the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. If boiling, remove the skin from the sweet potatoes, cut them into large pieces, boil for 25 to 30 minutes, and drain. Once cooled, you can remove the skin. Set aside.
- Preheat the oven to 350 degrees.
- Lightly grease a 9″ springform pan with butter or a non-stick spray. Wrap the bottom and sides of the pan with foil. (This ensures there are no water leaks after placing the pan in the water bath.)
- Finely blend the Biscoff cookies in a food processor, then transfer to a medium bowl. Add the sugar and butter. Blend with a fork until the ingredients are combined.
- Firmly and evenly spread the Biscoff cookie mixture in the springform pan, completely covering the bottom and sides (about 1 inch). Set aside.
- Add the sweet potatoes to a large bowl. Smash them using a potato masher. Add heavy cream, vanilla extract, brown sugar, butter, cinnamon, and nutmeg. Blend with a hand mixer until smooth.
- In another large bowl, add the room-temperature cream cheese, mascarpone cheese, and sugar. Blend with a hand mixer until smooth and creamy.
- Add 2 cups of the sweet potato puree, lemon zest, lemon juice, and vanilla extract. Add each egg, blending one at a time. Add the cornstarch and beat on low for a few seconds until just combined. Do not overmix.
- Pour the filling over the Biscoff crust and spread evenly.
- Place a small oven-safe bowl upside-down in the middle of a large baking sheet, and place the springform pan on top of the bowl. Pour 1 inch of boiling water into the large baking sheet, keeping the springform in the center of the water.
- Bake the cheesecake for 1 hour. Turn off the oven and slightly open the door to allow it to cool for an additional hour. After one hour, remove the cheesecake and let it cool completely.
- Place the cheesecake in the refrigerator for at least 5 hours or overnight before serving.
Notes
You can substitute gingersnaps or graham crackers for the Biscoff cookies.
Make sure your cream cheese and eggs are at room temperature before you start the filling. If the cream cheese is not at room temperature before you make your filling, it may become lumpy when blended.
Do not remove the cheesecake from the springform pan until you’re ready to serve it. It should be removed from the oven, cooled, and placed in the refrigerator.
To make homemade whipping cream, add 1 cup cold heavy whipping cream, 2 tbsp sugar, and 1/2 teaspoon pure vanilla extract to a large bowl. Using a hand mixer, beat the ingredients on medium-high speed until medium peaks form (around 3–4 minutes).
- Prep Time: 15 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Nutrition
- Calories: 841
- Fat: 67.1g