Sweet Potato Swirl Cheesecake with Walnut Crust
This creamy sweet potato cheesecake pairs a spiced, silky filling with a crunchy walnut-digestive crust for a spectacular dessert.
- Prep20 min
- Cook50 min
- Total5h 10m
- DifficultyMedium
- Servings8
This isn't just any cheesecake. We're taking the classic New York-style cheesecake and giving it a warm, autumnal twist with sweet potato puree and a medley of cinnamon, ginger, and nutmeg. The result is a perfectly balanced dessert—lush and creamy, with a hint of earthiness from the sweet potato and a crunchy, buttery walnut crust that adds texture with every bite.
Perfect for holidays or a special weekend treat, this cheesecake is surprisingly simple to put together. The filling comes together in one bowl, and the crust requires just a quick pulse in the food processor. Let it cool completely for clean slices, then top with a drizzle of honey, a few extra walnuts, and fresh mint for a beautiful presentation.
Ingredients
For the crust
For the filling
For garnish
Converted amounts are rounded.
Method
- Preheat your oven to 350°F fan. In a food processor, combine the walnuts, 100 g granulated sugar, and digestive cookies. Pulse until the nuts and cookies are finely ground. Add the butter (room temperature) and process until the mixture clumps together.
- Press the crust mixture firmly and evenly into the bottom of a 25 cm springform pan. Use a glass or your hands to compact it well. Refrigerate while you prepare the filling.
- In a small saucepan, gently warm the sweet potato mash over medium heat for about 5 minutes, stirring occasionally, just until it loosens. Remove from heat and let it cool slightly.
- In a large mixing bowl, beat the cream cheese with the 200 g granulated sugar until light and fluffy, about 2–3 minutes. Scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Then add the heavy cream, 1 ½ teaspoons cinnamon, ginger, nutmeg, corn starch, vanilla extract, and the cooled sweet potato puree. Mix on low until everything is smooth and fully combined, scraping the bowl as needed.
- Remove the crust from the refrigerator. Pour the filling over the crust and spread it evenly.
- Bake for 40–50 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature for at least 2 hours. Then refrigerate for at least 4 hours (overnight is best) until fully chilled and firm.
- Just before serving, drizzle the top with honey, scatter walnuts and mint leaves, and sprinkle with 1 teaspoon cinnamon. Slice and serve.
💡 Tips
- For a smooth, lump-free filling, ensure the sweet potato puree is very well mashed or processed until silky before using.
- To avoid cracks, do not overmix the filling once the eggs are added, and let the cheesecake cool gradually in the turned-off oven.
- For the neatest slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Inspired by a recipe from Άκης Πετρετζίκης