Sweet Potato Cheesecake
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
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan
- Mix graham cracker crumbs, melted butter, and salt, then press into the pan to form the crust
- Beat cream cheese and sugar until smooth, then add roasted sweet potatoes, eggs, and vanilla, mixing until combined
- Pour mixture over the crust and bake for 50-60 minutes until set but slightly jiggly
- Cool completely at room temperature
- Drizzle caramel sauce over the top and sprinkle with caramel popcorn
- 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
Find it online: https://dishmio.com/sweet-potato-cheesecake/