Sweet Potato Swirl Cheesecake Recipe 🍠✨

The warmth of sweet potato pie meets the creamy tang of cheesecake, and honestly, why choose when you can have both? I made this sweet potato swirl cheesecake for my company’s bake sale, and it was such a hit that it deserved a spot here, too.

With cinnamon, nutmeg, and a buttery graham cracker crust, it’s the perfect cozy fall dessert. And you already know I’m choosing sweet potato over pumpkin every time. 🤎

If you’re planning your holiday dessert lineup, add this one to the list. The swirls make it feel a little special, and you can make it the day before so there’s one less thing to do when you’re hosting!

Check out the video on my instagram: https://www.instagram.com/reel/DexNHb8PuSg/?srtk=cnk1MzVldGE4Y3N1

Sweet Potato Swirl Cheesecake Recipe

Ingredients

  • 1 premade 10-inch graham cracker crust

Cheesecake filling

  • 2 (8 oz) blocks cream cheese, softened

  • ⅓ cup sour cream

  • ½ cup white sugar

  • ½ tbsp vanilla extract

  • 2 large eggs, room temperature

Sweet potato filling

  • 2 medium sweet potatoes, boiled or roasted until tender

  • 1 large egg

  • 1 tsp vanilla extract

  • 1½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ cup light brown sugar

  • 2 tbsp evaporated milk

Instructions

  1. Prep the oven. Preheat to 325°F. Place the graham cracker crust on a rimmed baking sheet for support.

  2. Make the sweet potato filling. Peel and mash the cooked sweet potatoes until smooth, draining first if boiled. Let cool, then mix in the egg, vanilla, cinnamon, nutmeg, brown sugar, and evaporated milk.

  3. Make the cheesecake filling. In a separate bowl, beat the cream cheese and white sugar until smooth. Mix in the sour cream and vanilla. Add the eggs one at a time, mixing on low just until incorporated.

  4. Layer and swirl. Pour half of the cheesecake batter into the crust. Spoon half of the sweet potato filling over it and gently swirl with a skewer or butter knife. Repeat with the remaining fillings, swirling the top. Leave a little room below the rim; you may have extra filling depending on your crust’s depth.

  5. Bake. Bake for approximately 55–75 minutes, checking at 50 minutes. The edges should be set, with a gentle jiggle in the center. Loosely cover the crust edges with foil if they brown too quickly.

  6. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Transfer to a wire rack and cool for about 1 hour.

  7. Chill before serving. Refrigerate for at least 6 hours, preferably overnight, before slicing.

Serve with a little whipped cream, and you’ve got a dessert worth saving room for. Who’s adding sweet potato cheesecake to their holiday dessert lineup? 🍂

Sheena MarieComment