Who loves a rich and creamy cheesecake? This sweet potato version is made with part cream cheese and part Greek yogurt. Along with the earthy sweet potato puree, it is truly a show-stopper in its unique flavor and luscious texture. Served with a drizzle of indulgent coconut milk caramel, it is the perfect dessert for all your family and friends.

Cheesecake has always been my guilty pleasure favorite dessert. Now I have experiemented a few recipes that is a little lighter and healthier without sacrificing the taste and texture. I am ready to share this lightened up cheesecake with you.

The secret is to mix greek yogurt in the cheesecake.

Plus, you may already have a bag of sweet potatoes at home or wondering what to do with leftover sweet potato mash/puree, so give this cheesecake a try and be WOW’ed!

I can’t wait for you all to see how we got this cheesecake EXTRA creamy- I used another ingredient in conjunction with the classic cream cheese!

Ingredients for Creamy Cheesecake

I love making cheesecakes at home- and so does my family! This cheesecake is made with yes, sweet potato, but I also used BOTH Cream Cheese AND Greek Yogurt which helps to achieve an EXTRA creamy dessert!

Step by Step How to Make

There is a 3 step process before we can begin baking this cheesecake:

  • Prepping the Sweet Potatoes
  • Prepping the Crust
  • Prepping the Filling

Prepping the Sweet Potato

Boil the sweet potatoes, until they become very very soft, a fork can poke all the way through.
Let it cool. While they are still warm, peel the skin off.

You can also use canned sweet potato puree if that is all you have, or if you were wanting to save on time!

How to Make the 3 Ingredients Crust

Add your graham crackers to a food processor and pulse until smooth
Add melted butter and your brown/coconut sugar along with cinnamon
Pulse/Blend until you reach a sticky but also grainy sand like consistency
Put the crust filling into the spring form pan
Press down firmly and create a smooth layer
Bake crust for 10 minutes

How to Make the Cheesecake Filling

Add all filling ingredients to your food processor and pulse until smooth
Consistency should look smooth and creamy as seen in this image.
Pour on top of the cooled crust
Bake at 350 for 50-55 minutes, or until set (the middle should no longer jiggle when you gently shake it).
Top with pecans and caramel sauce!

I topped my cheesecake with this delicious Caramel Sauce. It is simple to make and delicious!

How to Serve and Store

I recommend making this the day before it is actually needed. This will allow proper chilling time in the fridge and allow the flavors to elevate even more!

Get the recipe:Sweet Potato Cheesecake {with Greek Yogurt}

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
This creamy, decadent sweet potato cheesecake is made with sweet potato puree, greek yogurt and cream cheese. Sweetend with maple syrup and rest on a light graham cracker crust, it is the perfect dessert this time of the year!
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Ingredients

Crust:

  • 14 graham crackers
  • 2 tbsp coconut or brown sugar, optional
  • 8 tbsp butter, melted
  • 1/2 tsp cinnamon

Cheesecake

  • 2 blocks 8 oz Cream cheese, room temperature*
  • 1 cup Greek yogurt
  • 1 cup Sweet potato puree, steamed then purred or canned
  • 2 eggs , room temp
  • 3/4 cup light brown sugar **
  • 2 tsp ground cinnamon
  • 2 tsp vanilla

Instructions 

  • Blend the graham crackers until fine in a food processor.
  • Add sugar and cinnamon, and blend to combine. Add the melted butter and blend again.
  • Pour the mixture into a 9-inch cheesecake pan.
  • Press the crust down tight and with a half inch of a wall around the side.
  • Bake the crust alone for 8 minutes at 350F.
  • Cook sweet potatoes until soft. Remove the skin then mash with a fork. You can also use canned sweet potato puree.
  • Use a hand mixer to blend cream cheese, sweet potato puree, Greek yogurt, eggs, light brown sugar, cinnamon, salt, and vanilla. Mix everything in a bowl until SMOOTH.
  • Pour the filling on top of the crust.
  • Bake the cheesecake at 350F for 50 – 55 min. Place a deep baking dish with 1/2 inch deep of water on the rack below the cheesecake. Cheesecake loves moisture!
  • Turn off the oven and leave the pumpkin cheesecake in with the oven door cracked open for 20 minutes.
  • Let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours before cutting. Or leave it in the fridge overnight, ready to go the next day!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American