Servings: 0
Ingredients
Crust:
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie seasoning
- 1/2 cup melted unsalted butter
Cheesecake Batter (all ingredients at room temperature)
- 4 packages 8 oz cream cheese
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2 tablespoon cornstarch
- 4 large eggs
- 1/2 cup heavy whipping cream
- 3/4 cup sour cream
- 2 teaspoon vanilla extract
Sweet Potato Layer:
- 2 cups sweet potato puree add more depending on the level of flavor you want
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 tbsp melted butter; room temperature
Instructions
- In a stand mixer or in a large bowl using a hand mixer beat cream cheese and sugar until fluffy on medium-low speed.
- Add the rest of the ingredients from the “Cheesecake Batter” and continue mixing until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan. Save the other half for the Sweet Potato Layer.
- Return to freezer for about 45 minutes to hour, the layer needs to be firm enough to keep layers separated
Sweet Potato Layer:
- Add the “Sweet Potato Layer” ingredients to the remaining half of the cheesecake batter that you set aside, and whisk to fully combine.
- Remove the pan with the cheesecake from the freezer and pour the sweet potato layer on top. Level with spatula
Bake:
- Bake for 1 hour
- DO NOT open the door to the oven. After 45 minutes, check on the cheesecake if it’s done. The center of the cheesecake should still be wobbly with the edges done/brown
- Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for 30-40 minutes
Chill:
- After cheesecake is completely cool, put in freezer to set for a minimum 3 hours.
Tried this recipe?Let us know how it was!
