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Sweet Potato Cheesecake with Greek Yogurt

A rich and creamy cheesecake that combines sweet potatoes with Greek yogurt for a unique and health-conscious dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package graham crackers The base for the crust, providing a crunchy texture.
  • 1/4 cup coconut or brown sugar Optional sweetness for the crust.
  • 1/2 cup butter Brings richness and binds the crust ingredients.
  • 1 teaspoon cinnamon Adds warm spice to the crust.
For the filling
  • 16 oz cream cheese Creates a creamy, rich filling.
  • 1 cup Greek yogurt Adds tanginess and protein, balancing the sweetness.
  • 1 cup sweet potato puree Offers natural sweetness and a smooth texture.
  • 3 large eggs Helps to set the filling and adds richness.
  • 1/2 cup light brown sugar Sweetens the filling harmoniously.
  • 1 teaspoon ground cinnamon Enhances the flavor of the filling with warmth.
  • 1/4 teaspoon salt Balances the flavors.
  • 1 teaspoon vanilla Boosts the overall flavor with a sweet aroma.

Method
 

Preparation
  1. In a food processor, finely blend the graham crackers until you achieve a crumb-like texture.
  2. Add the optional sugar and cinnamon to the crumbs, blending until mixed well.
  3. Pour in the melted butter and blend again until the mixture resembles wet sand.
  4. Press the graham cracker mixture firmly into a 9-inch cheesecake pan, creating a half-inch wall around the sides.
  5. Preheat the oven to 350°F and bake the crust for 8 minutes.
  6. Cook the sweet potatoes until soft, then peel the skin and mash with a fork or use canned puree.
Filling
  1. In a bowl, use a hand mixer to blend the cream cheese, sweet potato puree, Greek yogurt, eggs, light brown sugar, cinnamon, salt, and vanilla until smooth.
  2. Pour the creamy filling over the prepared crust and spread evenly.
Baking and Cooling
  1. Bake at 350°F for 50-55 minutes, placing a deep baking dish with 1/2 inch of water on the bottom rack to add moisture.
  2. Turn off the oven and leave the cheesecake inside with the door slightly cracked for 20 minutes.
  3. Let the cheesecake cool for an hour before refrigerating it for 3-4 hours, or overnight for best results.

Notes

Ensure all ingredients are at room temperature for easier mixing. Refrigerate overnight for deeper flavor development.