Inspired by a side dish at a restaurant, this is a twist on a pumpkin cheesecake. Delicious and easy, it is well worth the effort.
Preparation Time
25 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 45 mins
Calories
321 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 12 to 15 minutes. Drain.
Step 3
Transfer sweet potatoes to a large bowl and mash. Set aside to cool to room temperature, about 20 minutes.
Step 4
Melt butter in a saucepan over low heat. Remove from the heat and mix in graham cracker crumbs. Pat mixture into a 9-inch springform pan.
Step 5
Combine sweet potatoes and cream cheese (both at room temperature) in the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth, scraping down the sides as needed. Mix in sugar until incorporated. Add root beer extract and vanilla. Mix in eggs, one at a time, mixing well after each addition. Scrape down the sides and mix a little more. Turn batter out into the crust and smooth the top.
Step 6
Bake in the preheated oven until no longer wobbly in the center, about 1 to 1 1/2 hours. Remove from the oven and set on a wire rack in a draft-free area until completely cooled, about 1 hour. (Any rapid temperature change will make the cheesecake crack.)
Ingredients
½ teaspoon salt
1 cup white sugar
½ teaspoon vanilla extract
1 cup graham cracker crumbs
3 large eggs
⅓ cup unsalted butter
¾ teaspoon root beer extract
1 pound sweet potatoes, peeled and cut into 1-inch chunks
2 (8 ounce) packages cream cheese, at room temperature
