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SWEET POTATO SWIRLED CHEESECAKE |Holiday Series |Cooking With Carolyn

SWEET POTATO SWIRLED CHEESECAKE |Holiday Series |Cooking With Carolyn

Copyright © 2011 by Cooking With Carolyn

Yield: 8-10 Servings



  • 1½ Cup Graham Cracker Crumbs

  • 4 Tablespoons Melted Butter

  • 4 Tablespoons Granulated Sugar


  • 1 Cup Canned Sweet Potato, drained & pureed

  • ¾ Tsp Ground Cinnamon

  • ¼ Tsp Ground Nutmeg

  • ¼ Cup Granulated Sugar

  • 2- 8 oz. pkgs. Cream Cheese, room temp

  • ½ Cup Granulated Sugar

  • 1 Tsp Vanilla Extract

  • 3 Large Eggs


Preheat Oven 350 degrees

For the crust: Put about 1 package of graham crackers into a food processor. Measure out 1½ cups of graham cracker crumbs and pour into a bowl. Add the butter and sugar. Mix with a spatula until all of the crumbs are moist. Next, pour the crumb mixture into a 9-inch springform pan and press using your hand.

Bake the crust for 10 minutes at 350 degrees. Allow to cool.

For the filling: Drain and then puree sweet potatoes in a food processor. Measure out 1 cup of puree. (Reserve the remainder for another use.) In a medium size bowl, combine the puree, ¼ cup of sugar, cinnamon and nutmeg and beat well. Set aside.

In a large bowl, blend ½ cup of sugar and cream cheese together using a hand mixer until creamy. Add the vanilla and mix. Lastly, mix in 1 egg at a time until the filling is mixed well. Pour the filling over the cooled crust.

Bake for 45 minutes. Cool and then refrigerate overnight. Using a small knife, cut around the cake and release the pan sides. You can make this cheesecake 2 days ahead. Keep refrigerated and serve cold.


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