Description
A creamy cheesecake swirled with sweet potato and caramel.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed cooked sweet potato
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in melted butter until crumbs are moistened. Press mixture onto the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1/2 cup granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
- Pour half of the cream cheese mixture over the crust. Swirl in half of the mashed sweet potato and half of the caramel sauce.
- Pour remaining cream cheese mixture over the sweet potato layer. Swirl in remaining sweet potato and caramel sauce.
- Bake for 45-55 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Chill for at least 4 hours before serving.
Notes
- For a smoother sweet potato swirl, ensure your mashed sweet potato is well-puréed.
- You can make your own caramel sauce or use store-bought.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: sweet potato cheesecake, caramel cheesecake, holiday dessert, fall dessert, creamy cheesecake