Pin it
Velvety fall-spiced sweet potato blends with zesty cheesecake in these seasonal treats. Every mouthful combines crunchy graham base, smooth filling and sweet potato ribbons - they're a hit at any autumn get-together.
What Makes These Special
Sweet potato pie meets cheesecake in one knockout dessert. The smooth, luscious texture with warming spices and that crunchy bottom layer will have your friends begging to know how you made it.
Shopping Needs
- Graham bits: 1 ½ cups newly crushed.
- Sweet potatoes: 1 cup baked and smashed.
- Cream cheese: 16 oz at room temp.
- Sugars: ½ cup brown 2 tbsp white.
- Eggs: 3 large fresh.
- Spices: Fall mix cinnamon nutmeg.
- Creams: Heavy sour for depth.
Cooking Steps
- Start:
- Warm oven to 325°F put paper in your pan.
- Bottom:
- Combine crumbs butter sugar push down bake 8 mins.
- Middle:
- Whip cheese sugar eggs vanilla sour cream pour in.
- Finishing:
- Blend potatoes sugar egg spices cream make swirls.
- Cook:
- 40-45 mins until firm cool then rest overnight.
- Serve:
- Slice share taste autumn in each bite.
Pin it
Smart Tricks
Ingredients work better at room temp. Home-roasted potatoes add amazing flavor. Let it chill all night for the prettiest slices.
Frequently Asked Questions
- → How can I tell when they're baked?
Look for a set center that jiggles slightly. Cracks mean it's overdone.
- → Is canned potato okay?
Yes, just drain it thoroughly. Fresh gives a better taste, though.
- → Why use parchment paper?
You can lift everything out easily. Leave extra paper hanging over the edges.
- → How long do they last?
Keep in the fridge for 5 days or freeze up to 3 months.
- → Can I adjust the spices?
Try using pumpkin spice or throw in some ginger for a twist.