Can I Use Canned Sweet Potatoes Instead of Fresh Ones?

Yes! You can substitute 2 medium fresh sweet potatoes with about 1 1/2 cups of canned sweet potatoes (drained and unsweetened). Blend them smoothly and mix with heavy cream, brown sugar, butter, and spices to maintain the creamy, spiced essence of sweet potato cheesecake.

Can I Make a Vegan Version of Sweet Potato Cheesecake?

Absolutely. Replace cream cheese and mascarpone with vegan alternatives, use coconut or oat cream, swap eggs with flax eggs, and use plant-based butter. The crust already works with Biscoff cookies, which are vegan-friendly.

Can I Use a Different Crust for My Cheesecake?

Yes. While the Biscoff cookie crust adds a warm caramel flavor, you can easily substitute with graham crackers, gingersnaps, or nut-based shortbread. Just maintain the basic ratio of crumbs to butter for best results.

How Can I Make My Sweet Potato Cheesecake Less Sweet?

Reduce the sugar in the cream cheese filling to 1 cup and the brown sugar in the puree to 2 tablespoons. Add more lemon zest and juice for brightness, and a pinch of salt to balance flavor without dulling the signature taste of sweet potato cheesecake.

Sweet Potato Cheesecake Recipe That Feels Like a Hug in Every Bite

Description

Sweet Potato Cheesecake with a spiced roasted sweet potato filling and a rich Biscoff cookie crust — the ultimate cozy dessert for the holidays.

Ingredients

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

Preheat the oven to 350 degrees.
Lightly grease a 9″ springform (paid link) pan with butter or a non-stick spray. Wrap the bottom and sides of the pan with foil. Spread the cookie mixture evenly over the bottom and sides of the pan. Set it aside.
Finely blend the Biscoff cookies in a food processor and add to a medium bowl. Add the sugar and butter. Blend with a fork until the ingredients are combined. Set to the side.
Remove the skin from the sweet potatoes and add them 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 puree is smooth. Set aside.
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 and blend one at a time. Add the cornstarch and beat on low for a few seconds until just combined. Do not overmix.
Pour the cream cheese filling into the springform pan. Set aside.
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 inside the large baking sheet, keeping the springform in the center of the water.
Bake the cheesecake at 350 degrees for 1 hour. Turn off the oven and slightly open the door, allowing 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

Feel free to swap the Biscoff cookies with gingersnaps or graham crackers if you prefer.
To bake your sweet potatoes, preheat the oven to 350°F. Pierce each one a few times with a fork, place them on a baking sheet, and bake for about 1 hour until tender. Let them cool, then peel off the skins.

If you’d rather boil them, peel and chop into large chunks, then boil for 25 to 30 minutes until soft. Drain well before using.

Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes
Method: Bake
Cuisine: American

Nutrition

Calories: 841
Fat: 67.1g