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Purple Sweet Potato Cheesecake

Wanted to share a pretty pastel, Easter recipe and thought these were perfect! Coloured the perfect purple naturally from sweet potatoes, you are going to love this twist if you love sweet potato or pumpkin pie, and cheesecake. Note that these are meant to make mini muffin or muffin sized, so there is a higher ratio of crust to cake, if you want to make a full size, you may need to reduce the crust a bit! This makes 10 regular muffin sized cakes.


[ingredients title=”Ingredients”]

  • 8 oz Cookies (graham, ginger or we used digestives!) (for gluten free, sub 6oz oats, 2 oz walnuts and 2Tb sugar)
  • 4 Tb Unsalted butter, melted
  • 1lb purple sweet potato
  • 12 oz cream cheese (1.5 packages)
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp vanilla extract or paste
  • 1 1/4 C heavy whipping cream
  • 2-3 Tb icing sugar


[directions title=”Directions”]

  1. Preheat oven at 350F
  2. Crush cookies and mix with butter, you can use a food processor or by hand
  3. Divide cookie mix evenly into 10 muffin tins and press up sides and base.
  4. Bake crust for 5 mins, remove and allow to cool
  5. At 400F place sweet potatoes on tray to bake. Cook until tender when pierced with toothpick or fork. Depending on size of potato this can take 15 mins to 45.
  6. preheat oven to 350F
  7. when cool, cut potatoes in half and scoop out insides and puree in blender or food processor. The potato can be dry so add 3-4 Tb of water as well as 1/4C of whipping cream to help puree smoothly
  8. In the bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add in spices, vanilla and sweet potato puree and mix until smooth.
  9. Pour batter into prepared crusts, evenly.
  10. These need to be baked in a water-bath so prepare large pan with boiling water in oven (water must reach halfway up muffin tin)
  11. Bake 35-40 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
  12. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours
  13. Beat 1C whipped cream with icing sugar and vanilla and serve on top cheesecake



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