Sweet Potato Cheesecake

by - 8:24 AM

sweet potato cheescake-17386


Best cheesecake I’ve ever made! tastes like pumpkin pie on the bottom and cheese cake on the top.


sweet potato cheescake-17332


I got out a recipe and tried to followed it.  But then started substituting things… So here are my non ginger snaps. I didn’t have any ginger cookies anymore, I ate them yesterday.


sweet potato cheescake-17334


Oh and look, a big girl food processor!!


sweet potato cheescake-17335


It’s quiet, doesn’t have that overworked whine to the motor that the mini one did when I loaded it right up.


sweet potato cheescake-17337


I had cookie crumbs in a matter of seconds!


sweet potato cheescake-17338


For the crust it’s just cookie crumbs


sweet potato cheescake-17340


and oil. I used coconut oil.


sweet potato cheescake-17341


Mix it together until it’s like sticky crumbs.


sweet potato cheescake-17342


Then pack into the bottom and up the sides just a little of two spring form pans.

Bake at 350 until lightly brown.


sweet potato cheescake-17343


I was a little too excited to use the food processor again that I forgot something.


sweet potato cheescake-17344


Yeah, it’s better to put the blade in first. Before you put sweet potatoes in!


sweet potato cheescake-17345


Process until smooth.


sweet potato cheescake-17347


Looks good.


sweet potato cheescake-17348


Next add cream cheese, sugar,


sweet potato cheescake-17349


cinnamon, nutmeg, allspice ,


sweet potato cheescake-17350


and eggs.


sweet potato cheescake-17351


Process. Stop to scrape sides if it looks like this and process until smooth.


sweet potato cheescake-17355


Meanwhile, the crust should be done.


sweet potato cheescake-17356


Yup, it is.


sweet potato cheescake-17358


Pour mixture into warm crusts.


sweet potato cheescake-17360


Now quick make the cheese top layer.

In the food processor add sour cream,


sweet potato cheescake-17361


orange zest,


sweet potato cheescake-17363


vanilla, ginger,


sweet potato cheescake-17365




sweet potato cheescake-17366




sweet potato cheescake-17368


and cream cheese. Yes, more cream cheese, this is the cheese cake layer we have to have cream cheese in this.


sweet potato cheescake-17369


Process until smooth.


sweet potato cheescake-17371


Before you pour onto top of  sweet potato layer scoop back out 4 teaspoons from each pan to reserve for top swirls. Then pour cheese layer on.


sweet potato cheescake-17372


Looks good.


sweet potato cheescake-17373


Now spoon in sweet potato mixture in random places.


sweet potato cheescake-17374


using tooth picks or something draw random patterns or if you know what you're doing yours might look like fall leaves.


sweet potato cheescake-17375


Bake at 350 for 40-50 minutes or until the middle is firm


sweet potato cheescake-17382


Let cool before serving.


sweet potato cheescake-17387


Best pumpkin flavored cheese cake I’ve ever made!


Sweet Potato Cheesecake

adapted from eatingwell.com

Makes two 9” cakes/pies


  • 26-28 small ginger snap cookies, or almond cookies like I used
  • 4 tablespoons coconut oil


Sweet Potato filling

  • 3 cups cooked sweet potato
  • 4 eggs
  • 1/2 cup  sugar
  • !/2 cup brown sugar
  • 1 8oz cream cheese
  • 1teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 allspice


Cheese cake filling

  • 1 1/2 cup sour cream
  • 1 8oz cream cheese
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla
  • 1 tablespoon ground ginger


Process cookies in a food processor until finely ground. Transfer to a bowl, add oil and stir until well combined. Using a spoon, spread and pat the crumbs into the bottom and up the sides of two 9-inch pie pans. Bake until just barely beginning to darken, about 10 minutes.


In the food processor, process sweet potato,  eggs, sugar, brown sugar, cream cheese and spices until combined. Pour sweet potato filling in the warm crust.  Reserving 4 tablespoons of filling. 


In the food processor, process sour cream, cream cheese, sugar, vanilla, zest and ginger; puree until smooth, stopping to scrape down the sides if needed.

Dollop tablespoonfuls of the reserved sweet potato mixture onto the filling, spacing them evenly. Using a tooth pick or two create a swirled pattern.

Bake the pies until firm to the touch and starting to puff around the edges, 45 to 50 minutes. Let cool completely on a wire rack.

You May Also Like


Find me on

Facebook Taste spotting