Sweet Potato Caramel Cheesecake – A Decadent, Creamy Treat for Fall That Will Leave You Wanting More

There’s no dessert quite as indulgent as cheesecake, and when you combine it with the comforting flavors of sweet potatoes and a rich caramel topping, you’ve got a match made in heaven. This Sweet Potato Caramel Cheesecake is the ultimate autumn dessert, perfect for any festive gathering or cozy evening in. With its buttery graham cracker-pecan crust, smooth and spiced sweet potato cheesecake filling, and homemade caramel sauce, each bite will melt in your mouth and keep you coming back for more.

Scroll down for the recipe!

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The Inspiration Behind Sweet Potato Caramel Cheesecake

Sweet potato pie has been a beloved dessert for ages, especially in the fall and around Thanksgiving. This cheesecake takes all the creamy, spiced sweetness of that pie and combines it with the decadence of a classic cheesecake. And let’s not forget the caramel sauce! The buttery, rich caramel drizzle on top ties everything together in the most delightful way. It’s like a little piece of fall on a plate!

Why You’ll Love Sweet Potato Caramel Cheesecake

Not only is this cheesecake incredibly rich and creamy, but it’s also packed with comforting spices like cinnamon, nutmeg, and allspice. The pecan graham cracker crust adds the perfect crunchy contrast to the silky cheesecake filling. And when you top it all off with homemade caramel sauce? Let’s just say this is one dessert that will quickly become a favorite at any holiday gathering.

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Nutritional Information (Per Serving, Based on 10 Servings):

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 40g
• Protein: 6g
• Sodium: 280mg
• Fiber: 2g

Serving Suggestions and Pairings

This Sweet Potato Caramel Cheesecake is rich enough to serve on its own, but you can also elevate it with a few simple additions. A dollop of whipped cream would add an extra touch of lightness, while toasted pecans sprinkled on top provide extra crunch. Pair it with a hot cup of coffee or a creamy chai latte for the ultimate cozy dessert experience.

Storage and Reheating Tips

Cheesecake is one of those desserts that tastes even better the next day, as the flavors have had time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to make it ahead of time, you can also freeze this cheesecake for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil, and when you're ready to enjoy, let it thaw in the fridge overnight.

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Fun Fact: The Sweet Potato’s Journey

Did you know that sweet potatoes are native to Central and South America? They’ve been a part of indigenous cuisine for thousands of years, and when they were brought to the United States, they became a Southern staple. Today, they are used in a variety of savory and sweet dishes, and this cheesecake takes their natural sweetness to a whole new level!

Cooking Tips

• Crust Hack: If you want extra crunch in your crust, increase the amount of pecans and reduce the graham cracker crumbs.
• Spice it Up: Feel free to play around with the spices—adding a pinch of cloves or a dash of cardamom can give the cheesecake an extra flavor boost.
• Caramel Mastery: When making caramel sauce, be sure to constantly stir so that the sugar doesn’t burn, and have your heavy cream ready to pour in as soon as the sugar and butter have melted.

Optional Variations

• Pecan Lovers: Add extra toasted pecans to the caramel topping for even more nutty flavor.
• Chocolate Twist: Drizzle some melted chocolate on top of the caramel for a chocolate-sweet potato fusion that’ll leave everyone speechless.
• Gluten-Free: Use gluten-free graham crackers in the crust to make this dessert celiac-friendly!

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Sweet Potato Caramel Cheesecake Recipe

Ingredients:

Pecan Graham Cracker Crust:

• 2 cups graham crackers, chopped (about 12-14 graham crackers)
• 1 cup toasted pecans
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 4-5 tablespoons unsalted butter, melted

Sweet Potato Cheesecake:

• 16 oz cream cheese, softened (2 packs)
• 1 cup sweet potato puree
• ¾ cup brown sugar
• 4 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 3 tablespoons sour cream
• ¼ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon allspice

Homemade Caramel Sauce:

• 1 cup brown sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy whipping cream
• Pinch of sea salt

Optional Topping:

• Toasted pecans, for garnish

Instructions:

1. Preheat oven to 350°F and prepare a 7- or 8-inch cheesecake pan by lightly greasing it with butter.
2. Make the Crust: In a food processor, grind the pecans and graham crackers until finely chopped (you can leave a few larger chunks for texture). Transfer to a bowl and mix in cinnamon, brown sugar, and melted butter until well combined. Press the crust mixture into the bottom of the prepared pan, making sure it covers the bottom and slightly up the sides. Bake for 5 minutes, then remove from the oven and allow to cool.
3. Make the Cheesecake Filling: In the bowl of an electric mixer, mix cream cheese, brown sugar, and flour on low speed until combined. Add sweet potato puree, vanilla extract, and one egg, and beat on low until just combined. Add the second egg and mix again. Stir in sour cream, sea salt, cinnamon, nutmeg, and allspice. Whisk on medium-high speed for 1-2 minutes until smooth and lump-free, but don’t overmix!
4. Pour into Crust: Pour the cheesecake filling into the cooled crust, leaving a bit of room at the top. Bake for 35-40 minutes, or until the center is mostly set. Turn off the oven and let the cheesecake sit with the door cracked for an additional 5 minutes.
5. Caramel Sauce: While the cheesecake cools, make the caramel sauce. In a medium saucepan, heat brown sugar and butter over medium-high heat, stirring constantly until fully melted. Slowly whisk in the heavy cream and continue stirring until the sauce thickens. Set aside to cool.
6. Chill: After the cheesecake has cooled for about 20 minutes, transfer it to the fridge and let it chill for at least 1 hour.
7. Finish with Caramel: Once the cheesecake is fully chilled, pour the caramel sauce over the top and sprinkle with toasted pecans if desired. Slice and enjoy!

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Enjoy this Sweet Potato Caramel Cheesecake with family or friends, and don’t forget to share the love!