For the best flavor, use freshly grated citrus zest. Make sure your cream cheese is fully softened for a smooth and lump-free filling. If the crust starts to brown too quickly during baking, tent it loosely with aluminum foil. Cooling the cheesecake slowly is key to preventing cracks. Be patient! Garnish with whipped cream, toasted pecans, or a dusting of cinnamon before serving.
Zesty Sweet Potato Cheesecake
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PREP TIME1 hrs 10 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME6 hrs 40 mins
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SERVING16 People
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VIEWS45
A delightful fusion of sweet potato pie's comforting warmth and cheesecake's creamy indulgence, elevated with zesty citrus notes. This dessert is a guaranteed crowd-pleaser, perfect for holidays or any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol125 mg
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Fiber1 g
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Protein7 g
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Saturated Fat15 g
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Sodium199 mg
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Sugar14 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). (10 minutes)
02 Step
Recipe View To Make Crust: In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest, and 1 1/2 teaspoons orange zest. Cut in chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in coconut. Mix together egg yolk and ice water; stir into flour mixture. Form the dough into a ball. (15 minutes)
03 Step
Recipe View Press slightly less than half the crust mixture evenly onto the bottom of a 9-inch springform pan (with the sides removed). Place on a shallow baking sheet and bake for 15 minutes, or until lightly golden brown. Let cool completely. Attach the sides back onto the pan. Press the remaining crust mixture evenly up the sides of the pan. Set aside. (30 minutes)
04 Step
Recipe View To Make Filling: In a large bowl, combine softened cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon, and nutmeg. Beat with an electric mixer until smooth and creamy. Blend in mashed sweet potatoes and eggs, one at a time, until just combined. Stir in heavy cream. (15 minutes)
05 Step
Recipe View Pour the sweet potato filling into the prepared crust. Place the springform pan inside a larger shallow baking sheet. (5 minutes)
06 Step
Recipe View Bake in preheated oven for 65 to 70 minutes, or until the center of the cheesecake is nearly set but still has a slight wobble. (70 minutes)
07 Step
Recipe View Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)
08 Step
Recipe View Remove the cheesecake from the oven and cool in the pan on a wire rack for 15 minutes. Using a small spatula or knife, carefully loosen the crust from the sides of the pan. Cool for an additional 30 minutes. Remove the sides of the springform pan and allow the cheesecake to cool completely. (45 minutes)
09 Step
Recipe View Cover the cooled cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving. (240 minutes)
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Please Rate
Kimberly Russel
May 18, 2025My cheesecake cracked a little, but it still tasted amazing! I'll try the cooling in the oven trick next time." - David P.
Marge Jacobs
May 7, 2025This cheesecake was a huge hit at Thanksgiving! Everyone loved the combination of sweet potato and cheesecake." - Sarah M.
Jewel Lakin
Jan 23, 2025I added a pinch of ginger to the filling and it was delicious!" - Emily L.
Keara Stroman
Nov 23, 2024The crust was perfect! I used a food processor to make it and it came together so easily." - John B.