Forget everything you thought you knew about cheesecake. This sweet potato cheesecake with condensed milk is here to revolutionize your dessert game. It’s creamy, it’s dreamy, and it’s packed with flavors that will make your taste buds dance.
Why This Recipe Works
- The combination of sweet potato and condensed milk creates a uniquely rich and creamy texture that’s hard to resist.
- It’s a perfect balance of sweetness, thanks to the natural sugars in the sweet potatoes and the condensed milk.
- This recipe is surprisingly easy to make, requiring no fancy techniques or hard-to-find ingredients.
- It’s a great way to sneak some veggies into your dessert, making it a slightly healthier option.
- The cheesecake can be made ahead of time, making it perfect for parties and gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups mashed sweet potatoes
- 1 can (14 oz) sweetened condensed milk
- 2 packages (8 oz each) cream cheese, softened
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Oven
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool. Tip: For an extra crispy crust, you can add a tablespoon of sugar to the crumb mixture.
Step 2: Make the Filling
In a large bowl, beat the cream cheese until smooth. Gradually add the condensed milk, continuing to beat until the mixture is well combined. Add the mashed sweet potatoes, eggs, vanilla extract, and cinnamon, mixing until everything is incorporated and the filling is smooth. Tip: Ensure all ingredients are at room temperature to avoid lumps in your filling.
Step 3: Bake the Cheesecake
Pour the filling over the prepared crust, smoothing the top with a spatula. Bake at 350°F for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking. Tip: Placing a pan of water on the lower rack can help prevent cracks by adding moisture to the oven.
Step 4: Chill and Serve
After cooling in the oven, remove the cheesecake and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to set completely. Serve chilled, with whipped cream or caramel sauce if desired.
Tips and Tricks
For the smoothest filling, consider passing your mashed sweet potatoes through a sieve to remove any fibrous bits. If you’re short on time, you can use canned sweet potato puree instead of making your own. For a decorative touch, pipe whipped cream around the edges of the cheesecake before serving. Remember, patience is key when making cheesecake; rushing the cooling process can lead to a less than perfect texture.
Recipe Variations
- Swap the graham cracker crust for a pecan or gingersnap crust for a different flavor profile.
- Add a layer of caramelized pecans on top for a crunchy contrast to the creamy cheesecake.
- Incorporate a teaspoon of pumpkin pie spice into the filling for a more autumnal flavor.
- For a chocolate twist, mix in 1/2 cup of melted chocolate into the filling before baking.
- Make mini cheesecakes by using a muffin tin and adjusting the baking time accordingly.
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned? Absolutely! Roast or boil 2 medium sweet potatoes until tender, then peel and mash them for this recipe. Just make sure they’re completely cooled before adding to the filling.
How do I know when the cheesecake is done baking? The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will continue to set as it cools.
Can I freeze this cheesecake? Yes, this cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Summary
This sweet potato cheesecake with condensed milk is a delightful twist on the classic dessert, offering a creamy texture and a perfect balance of sweetness. Easy to make and versatile, it’s sure to become a favorite for any occasion.
