If you think of Sweet Potato Cheesecake, you might think the combination is a bit weird. It is, but in a good way. Sweet potato has a lot of natural sweetness, not unlike pumpkin, so it goes without saying, that it’s just perfect when combined with traditional pumpkin spices.
And when cream cheese is added to the mixture, this sweet potato cheesecake becomes extra smooth, fluffy and creamy. This dessert will make you a star or any party, Thanksgiving dinner or potluck.
The making is pretty easy and there are also a few things you can do to make it even more easy. First, there’s absolutely no need to make your own crust. You can use store-bought, just add a tad more cinnamon. The gingersnap crust I’m making from scratch in this recipe is pretty quick and easy to make, however.
Second, using an off-the-shelf whipped cream topping is a grand idea, especially if you’re going somewhere and bringing this cake with you. Off-the-shelf whipped toppings are stabilized, so you won’t have to worry about it losing shape while you go places.
Bake your sweet potatoes the night before, just for the sake of quickness. Or, if you haven’t, you can cook them in microwave, it will only take about 10 minutes.
Other than that, just follow the simple instructions below to cook this amazing dish. Enjoy!
