Executive Estero Chef Randy Cazzalino brings a seasonal twist to a classic dessert with this rich and creamy sweet potato cheesecake. Featuring a spiced sweet potato filling and a graham cracker crust, this treat is perfect for fall gatherings and holiday celebrations.
Sweet Potato Cheesecake with Graham Cracker Crust
A rich and spiced sweet potato cheesecake by Executive Estero Chef Randy Cazzalino, featuring a graham cracker crust and creamy filling—perfect for fall and holiday dessert tables.
Equipment
- 9-inch springform pan
- Mixing bowls
- Measuring cups and spoons
- Rubber Spatula
- Electric mixer or stand mixer
- Oven
- Cooling rack
- Spoon or glass (for pressing crust)
- Knife (for slicing)
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the filling
- 2 cups mashed cooked sweet potatoes
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and granulated sugar.
- Add melted butter and mix until the texture resembles wet sand.
- Press mixture evenly into the bottom of a 9-inch springform pan using the bottom of a glass.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Filling
- In a large bowl or stand mixer, beat softened cream cheese until smooth and fluffy.
- Add granulated sugar and brown sugar; beat until fully incorporated.
- Mix in mashed sweet potatoes, sour cream, and vanilla extract.
- Add cinnamon, nutmeg, ginger, and salt. Beat until smooth and aromatic.
Step 3: Add the Eggs
- Add eggs one at a time, beating just until combined after each addition.
- Avoid over-mixing to prevent cracks in the cheesecake.
Step 4: Assemble and Bake
- Pour filling over the prepared crust.
- Tap the pan gently on the counter to release air bubbles.
- Bake for 60–70 minutes, or until the center is just set with a slight jiggle.
Step 5: Cool and Chill
- Turn off oven and crack the door open.
- Let cheesecake cool gradually in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
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