u003cstrongu003eu003cstrongu003eHow do you know when the cheesecake is ready? u003c/strongu003eu003c/strongu003e

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.

u003cstrongu003eu003cstrongu003eWhy does the cream cheese need to be softenedu003c/strongu003eu003c/strongu003e when making cheesecake?

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.

u003cstrongu003eu003cstrongu003eWhat is the best way to let cheesecake cool?u003c/strongu003eu003c/strongu003e

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.

How do you remove cheesecake from the tin?

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.

Sweet Potato Casserole Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Leslie Jeon
Total Time: 1 hour 20 minutes
Yield: 16 slices 1x

Description

With a pecan streusel topping, this Sweet Potato Casserole Cheesecake offers a unique twist on a classic Thanksgiving recipe!

Ingredients

Scale

Graham Cracker Crust:

12 (185g) Graham Crackers, finely ground
1/4 cup (50g) granulated sugar
1/2 cup (113g) unsalted butter, melted

Sweet Potato Cheesecake Filling:

8 ounces (227g) cream cheese, softened
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar
2 mashed (540g) sweet potatoes – see note below*
1 teaspoon (2g) pumpkin pie spice
2 whole eggs (100g)
1/3 cup (76g) evaporated milk

Pecan Streusel Topping:

1/2 cup (113g) unsalted butter, melted
2/3 cup (130g) light brown sugar
1 cup (120g) all-purpose flour
1/4 teaspoon (1g) salt
1/2 cup (65g) pecans, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with aluminum foil, then spray generously with nonstick cooking spray. Set aside.
Make the graham cracker crust: Finely grind the Graham Crackers in a food processor or by hand. Then, in a large bowl, mix together the Graham Cracker crumbs, granulated sugar, and melted butter until combined. Transfer the mixture to the prepared springform pan and press into an even layer (I like to use the bottom of a measuring cup to do this). Bake the crust in the preheated oven for 8-10 minutes, until set but not too brown. Let cool.
Make the sweet potato cheesecake filling: In a stand mixer fitted with a paddle attachment (or a bowl with a handheld mixer), beat the softened cream cheese, granulated sugar, and light brown sugar until smooth and fluffy. Add in the mashed sweet potatoes and pumpkin pie spice and mix until well incorporated. Next, add in the eggs one at a time, scraping well after each addition. Finally, add in the evaporated milk and mix until combined. Pour the mixture into the springform pan on top of the crust and lightly shake until even.
Make the pecan streusel topping: In a large bowl, combine the melted butter, light brown sugar, all-purpose flour, salt, and chopped pecans. Mix until evenly combined, then sprinkle the topping on top of the cheesecake batter by hand. Try to break up the crumble pretty finely with your fingers to avoid any large clumps.
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the middle jiggles just slightly.
Remove the cheesecake from the oven and let it cool at room temperature. Then, transfer the cheesecake to the fridge to cool completely (at least for several hours).
Tightly wrapped or stored in an airtight container, this cheesecake can be refrigerated for up to 2-3 days.

Equipment

9-inch Springform Pan

Buy Now →

Small Offset Spatula

Buy Now →

Notes

*To prepare the sweet potatoes: Preheat the oven to 400°F. Place two sweet potatoes on a sheet tray lined with aluminum foil, and pierce the skin several times with a fork. Roast the sweet potatoes in the preheated oven for 45-60 minutes, or until soft to the touch. Remove from the oven and carefully peel the skin off the potatoes. Transfer the potatoes to a large bowl and mash with a fork, and then proceed with the recipe as written.
If you don’t have pumpkin pie spice on hand, you can substitute the following: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Bake
Cuisine: American

Find it online: https://thebakersalmanac.com/sweet-potato-cheesecake/