Sweet Potato Cheesecake {with Greek Yogurt}
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!
Servings: 12
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!