Here’s the irresistible treat that started it all: my Award-Winning Sweet Potato Cheesecake! So, what makes it “award-winning,” you ask? Well, it won an award—and here’s how!
Back in 2015, I was singing in our church choir, and every November, leadership would throw a dinner featuring a friendly little cook-off. The competition? A savory Crock-Pot showdown and a decadent dessert duel. I decided to put my Sweet Potato Cheesecake in the ring, and it stole the show. The votes weren’t even close—it was a landslide!
With Thanksgiving just around the corner, a couple of fellow choir members asked if I could whip up a cheesecake for their holiday gatherings. And here’s where things got interesting: they actually paid me! That little spark got me thinking, “Could this be something more?” I had just stepped into life as a stay-at-home mom, and the idea of bringing in some extra income was enticing. Four months later, Elle & Vine Bake Shoppe was born—a delivery service for my homemade treats that I ran for nearly two years. Those were some sweet times, and I learned so much about the journey of a new business owner.
So here’s to the creamy, dreamy dessert that launched it all—one slice of cheesecake magic at a time!
Sweet Potato Cheesecake
The secret to crafting the ultimate cheesecake? Use white sweet potatoes—not yams!
Ingredients:
Crust
- 2½ cups graham cracker crumbs
- ½ cup butter, melted
- ½ cup granulated sugar
Puree
- 3 large white sweet potatoes, peeled & cubed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
Filling
- 5 packages (8 oz) cream cheese
- 1¾ cups granulated sugar
- 3 tbsp all-purpose flour
- 1½ tsp orange zest
- 1 tsp vanilla extract
- 5 large eggs
- 2 egg yolks
- ¼ cup heavy cream
- Philadelphia Cheesecake No Bake Filling (optional)
Instructions, Crust:
Preheat oven to 375° F.
In a bowl, toss crumbs with butter and sugar until moistened. Pour into a springform pan; press over the bottom and up the sides of pan. Bake for 5 minutes. Remove pan from oven. Increase temp to 450°F.
Instructions, Puree:
Place the cubed sweet potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook for 20–25 minutes or until the sweet potatoes are very tender.
Pour the potatoes into a colander to drain, and return the pot to the stove. Transfer the potatoes to a food processor or hand-held mixer with cinnamon, nutmeg, ginger, and cloves. Blend until smooth.
Set puree aside.
Instructions, Filling:
In a large bowl with an electric mixer at high speed, beat the first 5 ingredients until well blended. Lower speed, beat in eggs and yolks one at a time. Scrape down sides of bowl, and beat in cream.
Mix cream cheese filling with puree until combined.
Pour filling into prepared pan . Bake 10 minutes. Lower oven temp to 250°F. Bake for 1 hour longer or until the center is set but not firm. Remove to a cooling rack; let cool for 2 hours. Add a topping or leave it plain.
For a bouquet of flavor, spread a thin layer of Philadelphia Cheesecake No Bake Filling over the top.
And this, my friends, Is the best Sweet Potato Cheesecake you will ever eat!
As we dive deeper into the best baking season of the year, I’ll be sharing more of my holiday favorites! To keep the cheesy goodness going, why not start with my Four Cheese Creamy Macaroni? It’s pure comfort in every bite!
