Sweet Potato Cheese Cake

Baked Sweetness Meets Creamy Indulgence

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| Prep Time: 1 hour | Chill Time: 4 hours | Servings: 8 |

At Nutmeg Café, we understand the charm of Southern cooking—generous, heartwarming, and undeniably sweet. In keeping with this tradition, our sweet potato cheesecake recipe offers a delicious twist on a classic, marrying the warmth of Southern flavors with the ease of no-bake preparation. This dessert is ideal for those who prefer egg-free options or simply want to avoid the oven's heat. Plus, we've tweaked the texture to resemble that of a key lime pie, making each bite both unique and memorable.

Ingredients:

• For the crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup organic cane sugar

  • 1/2 cup melted butter

• For the filling:

  • 1 cup cooked and pureed sweet potato

  • 12 ounces cream cheese, softened

  • 3/4 cup brown sugar

  • 1 cup organic cane sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1 teaspoon cayenne pepper

  • 1 cup heavy cream

• Make the filling:

  • In a blender, combine cream cheese, brown sugar, organic cane sugar, vanilla, cinnamon, nutmeg, ginger, and cayenne pepper. Blend until smooth. This method will make the texture of the cheesecake more akin to that of a key lime pie, offering a smoother, creamier consistency.

  • If a traditional cheesecake texture is preferred, mix these ingredients by hand in a large bowl. Stirring manually helps to maintain a denser, more classic cheesecake consistency, allowing for slight lumps and a richer body.

Instructions:

1. Prepare the sweet potatoes:

   • Preheat your oven to 400°F (200°C). Prick the sweet potatoes several times with a fork and place them on a baking sheet.

   • Bake for about 45 minutes, or until tender and fully cooked through. The natural sugars in the sweet potatoes caramelize during baking, enhancing their sweetness and depth of flavor, which complements the creamy texture of the cheesecake.

2. Prepare the crust:

   • Combine graham cracker crumbs, organic cane sugar, and melted butter in a bowl. Press evenly into the bottom of a 9-inch springform pan. Refrigerate to set.

3. Make the filling:

   • Once the sweet potatoes are cool, peel them and puree the flesh until smooth.

   • In a blender, combine the pureed sweet potato with cream cheese, brown sugar, organic cane sugar, vanilla, cinnamon, nutmeg, ginger, and cayenne pepper until smooth for a key lime pie-like texture. For a traditional cheesecake texture, blend these ingredients by hand in a large bowl.

4. Assemble the cheesecake:

   • Pour the filling over the crust, smoothing the top with a spatula.

   • Refrigerate for at least 4 hours or overnight until firm.

5. Finishing Touches:

   • Serve chilled, garnishing with additional whipped cream, a sprinkle of cinnamon, or pecan pieces if desired. Pair with a scoop of your favorite ice cream for an extra indulgent treat.

Our sweet potato cheesecake is a testament to the simplicity and beauty of Southern desserts. Whether you're a seasoned baker or a newcomer to the kitchen, this recipe offers an easy yet impressive option for your dessert repertoire. For an extra indulgent treat, pair it with a scoop of your favorite ice cream. And if you're as enamored with sweet potatoes as we are at Nutmeg Café, don't miss out on our other delightful recipes like the Caribbean Spiced Sweet Potato Pie and Sweet Potato Gelato. Each dish offers a unique take on this versatile ingredient, perfect for expanding your culinary horizons.