Sweet Potato Caramel Cheesecake
Sweet Potato Caramel Cheesecake
This decadent Sweet Potato Caramel Cheesecake is a must-try dessert recipe for anyone who loves the warming flavors of pecan pie. A buttery pecan graham cracker crust, creamy sweet potato cheesecake, and a drool-worthy homemade caramel sauce make the perfect trifecta of textures + flavors. A dreamy fall-flavored melody that tastes like the holidays. Gluten-free Option.
Sweet potatoes are a staple for me because they’re incredibly versatile and bring a lovely sweetness to any dish. Whether I’m making soup, adding them to grain bowls, or baking them into treats like this Sweet Potato Caramel Cheesecake, their rich, thick texture and mild sweetness always hit the spot!
I have a cheesecake recipe obsession and LOVE to get creative with flavors. As you can see, when you search 'cheesecake' on Orchids + Sweet Tea you will find some of my all-time faves like Sweet Potato Caramel Cheesecake, Creamy Spiced Orange Cheesecake, and White Chocolate Cranberry Cheesecake.
Alright, let’s talk about this sweet potato caramel cheesecake—get ready to be amazed by the perfect blend of sweet, creamy + buttery flavors in every heavenly bite. The filling is luxuriously smooth, light, and melts in your mouth with every forkful. This dessert is a showstopper for fall + holidays, guaranteed to wow your guests!
Jump to:
- Why You Will LOVE This Sweet Potato Caramel Cheesecake
- How To Make Sweet Potato Caramel Cheesecake
- Ingredients
- Ingredients For Homemade Caramel Sauce
- How To Make Homemade Caramel Sauce
- Tips for Making The Perfect Cheesecake
- How To Make Sweet Potato Puree?
- How To Toast Pecans
- How Do You Know When The Cheesecake Is Done Baking?
- How To Serve Sweet Potato Caramel Cheesecake
- Is Sweet Potato Healthy?
- Common Q + A's For Sweet Potato Caramel Cheesecake
- More Creamy Cheesecake Recipes To Try
- MADE OUR RECIPE(S)?
- Sweet Potato Caramel Cheesecake
Why You Will LOVE This Sweet Potato Caramel Cheesecake
- Two desserts in one! Regular cheesecake and sweet potato worlds collide, creating a creamy, decadent dessert.
- A change up from the classic pumpkin dessert world. (While we still love pumpkin spiced everything, the humble sweet spud is so underrated!
- Gooey caramel (Need I say more?)
- Great to make ahead of time. This is the perfect Thanksgiving dessert recipe because it can be made in advance.
- Family-friendly (Well, everyone in my family seems to love it, Haha)
How To Make Sweet Potato Caramel Cheesecake
To make this sweet potato cheesecake recipe, you'll need to make a Graham cracker crust, a sweet potato creamy filling + caramel topping. The good news is that everything comes together quickly and the ingredients are simple. Here's what you'll need for each component:
Ingredients
PECAN GRAHAM CRACKER CRUST:
The first layer of this three-layered masterpiece is the nutty graham cracker crust.
- Graham crackers. Provide a sweet, sturdy base for the crust. Use GF graham crackers for a GF option.
- Toasted pecans. You can use more pecans if you like, just reduce the amount of graham crackers accordingly so you have 3 cups total. See the recipe notes for how to toast your pecans. Toasting the nuts is important to bring out their deep, rich flavor.
- Brown sugar. Enhances sweetness and caramel undertones.
- Cinnamon. For a hint of warmth to compliment the pecans.
- Butter. Make sure it's unsalted + melted. This is what binds the crust ingredients for the perfect texture.
SWEET POTATO CHEESECAKE:
- Cream cheese. Make sure your cream cheese is fully softened to room temperature for easy blending.
- Sweet potato puree. You can make your own easy sweet potato puree, see how below. Or if you're short on time, you can substitute canned pumpkin puree.
- Brown sugar. Again, organic is best here.
- All-purpose flour. I use Bob’s Red Mill flour for all baking projects.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Eggs. Use room-temperature eggs so that your cheesecake filling doesn’t break when it’s mixed.
- Low-fat sour cream. This adds tons of delicious tangy flavor to the mix.
- Sea salt. I love the play of salty and sweet here!
- Cinnamon, nutmeg, and allspice. These three add the perfect amount of warming spice without overwhelming the nutty flavor of pecans.
- Caramel sauce. See below for how to make your own!
Ingredients For Homemade Caramel Sauce
Caramel sauce might seem a little intimidating at first, but once you learn how to make Caramel Sauce yourself, you'll see just how simple it is! The first time you drizzle it over ice cream, cakes, pancakes or in this case cheesecake! You'll see just how simple + satisfying it is to whip up this sweet sticky treat at home. See my Caramel Sauce recipe a more details!
- Organic brown sugar. Provides the base sweetness + caramel flavor.
- Unsalted butter. Adds richness and a smooth, creamy texture. You can use dairy-free butter for a vegan option.
- Heavy cream. Creates a luscious, velvety consistency and balances the sweetness. My all-time fave is from Organic Valley. You can also use full-fat coconut milk or cream for a vegan/dairy-free option.
- Pinch of sea salt. Helps to round out the flavors!
How To Make Homemade Caramel Sauce
- Heat the sugar in a medium skillet over medium heat and stir constantly using a rubber spatula until clumps are formed. This should take about 6 minutes with constant stirring. NOTE: The sugar should eventually turn into a thick brown, amber-colored liquid.
- Add the butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes. NOTE: If you notice that the butter is separating or the sugar clumps up, be sure to remove everything from heat and vigorously whisk to combine it again. Keep whisking until it combines again and then continue over the fire with cooking.
- Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened, letting it all boil for about 1 minute. Remove from heat. NOTE: The caramel will be a thin liquid at this point, however, once it cools, it will thicken up nicely.
Tips for Making The Perfect Cheesecake
AVOID THOSE LUMPS!
Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.
COMBINE CAREFULLY + SLOWLY.
Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!
USE THE RIGHT PAN.
I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.
ALWAYS ADD A WATER BATH.
I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.
KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.
Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.
DO THE WOBBLE, WOBBLE TEST!
When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.
COOL, COOL, AND COOL!
Lastly, be sure that it is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.
How To Make Sweet Potato Puree?
To make sweet potato puree, start by baking your sweet potatoes until they're tender. For a detailed guide on baking them, check out my "How to Bake Sweet Potatoes" recipe. Once baked, let the sweet potatoes cool slightly, then peel off the skins. Scoop the flesh into a blender or food processor and blend until smooth. That’s it—your homemade sweet potato puree is ready to go!
How To Toast Pecans
To toast pecans, just spread the chopped nuts on a baking sheet in a single layer. Pop them in a 400°F (200°C) oven and let them toast for 5-10 minutes. Give them a stir halfway through so they brown evenly and don’t burn. Keep an eye on them, as they can go from perfect to burnt in no time. Once they’re golden and smell amazing, take them out and let them cool.
How Do You Know When The Cheesecake Is Done Baking?
When the edges look set and are slightly pulling away from the pan, and the center has a gentle jiggle when you shake it, it's likely done. You can also do the toothpick test: insert one into the center, and if it comes out with a few moist crumbs, it's ready. Just remember, it'll continue setting as it cools, so a slightly underdone cheesecake is better than an overdone one.
How To Serve Sweet Potato Caramel Cheesecake
Once chilled and set, slice the cheesecake into portions using a sharp knife dipped in hot water and wipe clean between cuts for smooth edges. Top with caramel and pecans if you like! You can also enhance the experience by adding a scoop of vanilla ice cream or even caramel ice cream.
Is Sweet Potato Healthy?
Yes, sweet potatoes are super healthy! They're loaded with fiber, vitamins, and antioxidants, making them a great choice for your diet. Unlike simple carbs, sweet potatoes give you long-lasting energy without the sugar crash.
Plus, they're rich in vitamin A, vitamin C, potassium, and manganese. Whether you're roasting, mashing, or baking them, sweet potatoes are a delicious and nutritious way to enjoy your carbs!
Common Q + A's For Sweet Potato Caramel Cheesecake
Leftover cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15-second intervals until softened and at room temp.
Absolutely! This is a great make-ahead dessert! It needs to chill for at least an hour, but it's even better if you make it the day ahead of time and let it firm up in the fridge. Just be sure to tightly wrap the cake in plastic wrap. You can assemble the cake just before serving.
Absolutely! You can turn this recipe into cute bite-sized mini cakes. Simply use a muffin tin to assemble and bake the cheesecake. It will make about 2 dozen cheesecake bites. You will need to reduce the baking time because the cakes are smaller, so check on things after about 20 minutes.
If you develops cracks while baking, don't worry, it happens to the best of us! The good news is that the caramel + pecans you'll add later can help cover any imperfections. Once the cheesecake is cooled and topped no one will even notice the cracks.
Simply swap graham crackers for GF graham crackers.
More Creamy Cheesecake Recipes To Try
If you love this Sweet Potato Caramel Cheesecake recipe, you'll love my other delicious cheesecake recipes!
- Sweet Potato Caramel Cheesecake
- Eggnog Cheesecake + Snickerdoodle Crust
- Southern Peach Cobbler Cheesecake
- Caramel Apple Cheesecake
- Mango Cheesecake with Chocolate Graham Cracker Crust
MADE OUR RECIPE(S)?
If you tried this Sweet Potato Caramel Cheesecake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Sweet Potato Caramel Cheesecake
Ingredients
PECAN GRAHAM CRACKER CRUST:
- 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
- 1 cup toasted pecans (Add more if desired; just reduce Graham Crackers amount; See Notes!)
- 3 Tbsps organic brown sugar
- 1 teaspoon ground cinnamon
- 4-5 Tbsps unsalted butter, melted
SWEET POTATO CHEESECAKE:
- 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
- 1 cup sweet potato puree (See Notes!)
- ¾ cup organic brown sugar
- 4 Tbsps organic all-purpose flour
- 2 tsps vanilla extract
- 2 large organic eggs, at room temp.
- 3 Tbsps low-fat or full-fat sour cream
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
HOMEMADE CARAMEL SAUCE:
- 1 cup organic brown sugar
- 6 Tbsps unsalted butter, cut into cubes
- ½ cup organic heavy whipping cream
- pinch of sea salt
OPTIONAL TOPPING:
- Toasted pecans (See Notes!)
Instructions
PECAN GRAHAM CRACKER CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
- Grind the pecans + graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Pecan-Graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
SWEET POTATO CHEESECAKE:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, brown sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the sweet potato puree, vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices, and continue mixing.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
- Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- in the meantime, make your caramel sauce.
HOMEMADE CARAMEL SAUCE:
- Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
- Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
- STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
- TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
- SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
Nutrition
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