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–+ servings
Purple sweet potato cheesecake on round white place topped with whole strawberries on pink kitchen towel, with two round white plates and one round gray plate stacked in background with small silver forks on top, pink vintage dessert glass with whipped cream in background

Purple Sweet Potato Cheesecake

Amy
This cheesecake is creamy and not too sweet with a subtle flavor of sweet potato. It is the perfect combination of flavors without being too heavy.
5 from 2 votes
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Prep Time 1 hour
Cook Time 50 minutes
Resting and Cooling 6 hours
Total Time 7 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs, 10 full sheets
  • 6 tbsp. unsalted butter, melted

Cheesecake Filling

  • 8 oz full fat cream cheese, softened
  • 8 oz reduced fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 1/2 cups (12-13 oz) mashed purple sweet potatoes, 2 medium, at room temperature (see notes)
  • 1 tsp pure vanilla extract
  • 3 large eggs, at room temperature

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 325°F.
  • Mix together the graham cracker crumbs and melted butter. Pour the crust mixture into a 9-inch spring form pan.
  • Spread out the crumbs in the bottom of the pan. Using the palm of your hand, a spatula, or the bottom of a measuring cup, press the crust evenly into the pan.
  • Bake for 10-12 minutes or until the crust turns slightly golden brown. Once your crust in done, increase the oven temperature to 350°F.
  • While the crust is baking you can assemble your filling.

Cheesecake Filling

  • In a large bowl or bowl of a stand mixer, combine the cream cheese and sugar. Beat on medium speed until combined.
  • Add in the mashed purple sweet potatoes and vanilla extract. Mix until just combined.
  • Add the eggs to the cream cheese mixture one at a time, making sure to fully incorporate the egg before adding the next one.
  • Once you have mixed in all of the eggs, pour the cheesecake filling into the pre-baked crust. Gently tap or drop the cheesecake on the counter a couple of times to remove some of the air bubbles from the batter. Only drop the cheesecake from an inch or so above the counter.
  • This recipe does not use a water bath, however I do bake the cheesecake with a loaf pan filled halfway with water on the side.
  • Bake the cheesecake for 50-55 minutes or until the center is almost set. There should be a slight jiggle in the middle when you move the pan. Do no over bake the cheesecake.
  • Once the cheesecake is done baking, turn off the oven and crack the oven door. Cool for 60 minutes and then let the cheesecake cool completely on the counter before refrigerating.
  • Before you refrigerate the cheesecake, run a knife or metal spatula around the edge of the pan to loosen the cheesecake from the pan. Do not remove from the pan at this point, only remove it from the pan once it has been chilled.
  • Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Notes

  1. You can check out my Purple Sweet Potato Biscuits for the mashed sweet potato instructions.
  2. You can easily substitute regular sweet potatoes for the purple sweet potatoes if you cannot find them.
  3. You can replace the reduced fat cream cheese with full fat cream cheese.
  4. If you have extra cheesecake, you can freeze individual slices.  I like to freeze solid on a parchment or plastic wrap lined baking sheet.  once frozen wrap in plastic wrap and place in a freezer bag.
 
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The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
Keyword cheesecake, purple sweet potatoes, sweet potatoes
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