With a pecan streusel topping, this Sweet Potato Casserole Cheesecake offers a unique twist on a classic Thanksgiving recipe!
Every Thanksgiving, my favorite dish has always been my family’s sweet potato casserole. When I go back for seconds, I always make a beeline for this casserole, bypassing all the other dishes.
My dad always prepares ours with a pecan crumble on top, and I love to snack on it before the casserole goes in the oven. Though I do love a good marshmallow topping, I can’t resist that sweet potato-pecan combination.
As we get closer to Thanksgiving, I wanted to try and recreate my favorite dish in a new form, and this Sweet Potato Casserole Cheesecake definitely delivers. Light and fluffy, it has all those classic Thanksgiving flavors served in dessert form.
Why are we sitting around here just talking? Let's make some cheesecake!
Tips for Making This Cheesecake
Here are a few tips to get perfect cheesecake every time:
- Use a food processor to prepare the crust. In this recipe, I like to use graham crackers to make the crust, and it can be tricky to grind them down by hand. Whip out your food processor to make the process a breeze!
- Don't open the oven while the cheesecake is baking. Keeping the door closed traps the steam inside the oven, which helps prevent the cheesecake from cracking. After about 45 minutes, you can open the door in ten-minute increments to see if the cheesecake has finished baking.
- Give the cheesecake lots of time to cool. Though it can be tempting, don’t put the cheesecake into the fridge right away. Instead, let the cheesecake cool completely at room temperature, then transfer it to the fridge. If you put a hot cheesecake in the fridge, it will start to form condensation on the top, which might cause the top to crack.
For more tips on how to master cheesecake, check out our Ultimate Guide to Perfect Cheesecake!
Common Questions About This Cheesecake
Cheesecakes can be a bit tricky sometimes, but there are a few ways to tell when to take it out of the oven. To check if the cheesecake is done, you can grab the edge of the baking dish and gently shake the cheesecake. If the cheesecake is mostly set and only jiggles slightly, it is ready to come out of the oven. Unlike other cakes, you do not want to insert a knife or toothpick into the center to see if it has finished baking because it most likely will come out wet.
Almost every cheesecake recipe will call for softened cream cheese, and it’s for a reason. I like to keep my cream cheese at room temperature for about an hour before preparing the cheesecake batter. This helps the cream cheese mix better while also preventing lumps in the batter. If you are in a rush, you can microwave the cream cheese for 5-10 seconds to soften it up.
Once the cheesecake comes out of the oven, I would recommend letting it cool completely at room temperature. Though it can take a few hours, this will prevent the top of the cheesecake from cracking. Once it has completely cooled, you can transfer the cheesecake to the fridge to chill even more before cutting.
If you're using a springform pan, simply run an offset spatula or knife around the edge of the cheesecake, then pop the latch on the side and slowly lift up.
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