Go Back
–+ servings
vegan fall recipe

Sweet Potato Cheesecake

A tasty and nutritious option for regular cheesecake is sweet potato cheesecake. It is the ideal dessert for any occasion because it is made with sweet potatoes, cream cheese, and spices. It is simple to prepare and will win over everyone at your upcoming event!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 5 hours
Total Time 5 hours 25 minutes
Course Cheesecake, Dessert
Cuisine American, Thanksgiving Day
Servings 7 servings
Calories 811 kcal

Ingredients
  

Crust:

  • 1 1/2 cup gingersnaps or vegan graham cracker
  • 1/3 tsp kosher salt
  • 1 stick vegan butter melted

Cheesecake:

  • 1 cup vegan cream cheese soft, and cut into small pieces
  • 1 tbsp flax seed stirred into 3 tbsp of water, or use a preferred vegan egg substitute
  • 6 oz. raw sugar
  • 1 tsp vanilla extract pure
  • 1/3 tsp kosher salt
  • 6 oz. vegan sour cream room temperature
  • 2 oz. maple syrup
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 12 oz. sweet potatoes puree

Toppings:

  • 6 oz. raw sugar brown
  • 1-2 tbsp cinnamon ground
  • 1/4 tsp kosher salt
  • 1 1/4 sticks vegan butter warm and melted
  • 1-2 cups all-purpose flour or use certified gluten-free flour

Instructions
 

Let us bake!

  • Preheat the oven to 350°F and grease the springform pan.
  • In a food processor, pulse the graham crackers or gingersnaps and season with kosher salt. Pulse until they become crumbs.
  • Transfer them into a spring-form pan and bake for 10–12 minutes or until the crust becomes golden brown. Let it cool and set them aside.
  • Meanwhile, make a cream cheese filling, in a large mixing bowl combine all the cheesecake ingredients until everything is incorporated.
  • Pour the cream cheese filling into the cooled baked crust and bake again for at least 1 hour.
  • Make the topping, by stirring together the dark and granulated sugar, cinnamon, salt, and melted butter until fully combined, then add them to the flour.
  • Over the cooled baked cheesecake set the toppings on top, and refrigerate for at least 5-6 hours. Enjoy!

Nutrition

Calories: 811kcalCarbohydrates: 108gProtein: 7gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.2gSodium: 950mgPotassium: 328mgFiber: 6gSugar: 63gVitamin A: 8287IUVitamin C: 1mgCalcium: 90mgIron: 3mg
Keyword cheesecake, cheesecake, fall season, sweet potato, sweet potato cheesecake, vegan, thanksgiving day, fall season, dairy-free, egg-free, fall season, sweet potato cheesecake, sweet potato mixture, vegan, vegetarian
Tried this recipe?Let us know how it was!