Holiday Series: Sweet Potato Swirled Cheesecake

CookingWithCarolyn's picture

Jan. 04, 2012

Delicious must try cake!


For the crust
Graham cracker crumbs 1 1/2 Cup (24 tbs)
Melted butter 4 Tablespoon
Granulated sugar 4 Tablespoon
For the filling
Canned sweet potatoes 1 Cup (16 tbs) , drained & pureed
Cinnamon powder 3/4 Teaspoon
Nutmeg powder 1/4 Teaspoon
Granulated sugar 1/4 Cup (4 tbs)
Cream cheese 16 Ounce (((room temperature)))
Granulated sugar 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Eggs 3 Large



1. Preheat Oven 350 degrees.

2. In a food processor pour the graham cracker add grind it, transfer it in a bowl.

3. Add butter and sugar and mix with a spatula until all the crumbs are moist.

4. Pour the mixture into the spring form pan and press it down using you hand.


5. Bake in a preheated oven for 10 minutes and once done allow it to cool.

6. In the meantime start on the filling, in a food processor puree the sweet potatoes, once done remove 1 cup of puree and reserve the remaining until needed.

7. In the 1 cup puree add the cinnamon powder, nutmeg powder and ¼ cup of sugar, mix well.

8. In a medium size bowl combine the cream cheese and ½ cup of sugar and blend it with a hand mixer, once it’s creamy add the vanilla give it a spin, scrap the sides with a clean spatula.

9. Add the eggs one at a time while continuously beating

10. Once the crust is cooled pour the filling in the pan and spread it evenly.

11. Add the sweet potato puree and using a butter knife makes swirls.

12. Don’t scrape the sides and the bottom.

13. Bake it in a preheated oven for 45 minutes.

14. Once done let it cool and then refrigerate overnight.


15. Serve a big slice of the sweet potato cheesecake after a hearty meal.


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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 421Calories from Fat 245

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 250 mg10.42%

Total Carbohydrates 38 g12.7%

Dietary Fiber %

Sugars 30 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet