Print

Sweet Potato Cheesecake

Sweet Potato Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and indulgent sweet potato cheesecake topped with caramel popcorn and drizzled caramel, perfect for cozy gatherings and festive occasions

Ingredients

  • Sweet Potatoes: 2 cups roasted and mashed
  • Cream Cheese: 16 ounces, softened
  • Sugar: 3/4 cup
  • Eggs: 3 large
  • Vanilla Extract: 2 teaspoons
  • Graham Cracker Crumbs: 1 1/2 cups
  • Butter: 6 tablespoons, melted
  • Salt: 1/2 teaspoon
  • Caramel Sauce: 1/2 cup
  • Caramel Popcorn: 1 cup

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan
  2. Mix graham cracker crumbs, melted butter, and salt, then press into the pan to form the crust
  3. Beat cream cheese and sugar until smooth, then add roasted sweet potatoes, eggs, and vanilla, mixing until combined
  4. Pour mixture over the crust and bake for 50-60 minutes until set but slightly jiggly
  5. Cool completely at room temperature
  6. Drizzle caramel sauce over the top and sprinkle with caramel popcorn
  7. Slice and serve chilled for the best flavor and texture

Notes

  • Use room-temperature cream cheese for smoother batter
  • Chill cheesecake thoroughly before slicing for cleaner cuts
  • Add caramel just before serving to keep popcorn crunchy
  • Optional: add cinnamon or nutmeg for extra warmth