Ingredients:
- 8 oz cream cheese, softened
- 1 cup mashed sweet potatoes (cooked and cooled)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice (optional)
- For the Whipped Topping (optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Directions:
- Prepare the Crust:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for 8-10 minutes, then set aside to cool slightly.
- Prepare the Sweet Potato Cheesecake Layer: Beat the cream cheese:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sweet potatoes:
- Mix in the mashed sweet potatoes, eggs, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Beat until the mixture is smooth and fully combined.
- Pour over the crust:
- Pour the sweet potato cheesecake mixture over the pre-baked crust, smoothing the top with a spatula.
- Bake: Bake the cheesecake:
- Bake for 30-35 minutes, or until the center is set and slightly firm. Remove from the oven and let the cheesecake cool to room temperature.
- Chill: Once cooled, refrigerate for at least 4 hours or overnight to fully set.
- Make the Whipped Topping (optional):
- Whip the cream:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve: Slice and serve:
- Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into squares and serve with a dollop of whipped cream if desired.
Enjoy these creamy, spiced
