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Sweet Potato Cheesecake With Greek Yogurt 2026 05 28 223549 819x1024 1

Sweet Potato Cheesecake

A creamy and nutritious cheesecake combining sweet potatoes and Greek yogurt, infused with warm cinnamon for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham crackers, crushed The base for the cheesecake crust.
  • 3 tablespoons Coconut or brown sugar Adds subtle sweetness to the crust.
  • 5 tablespoons Butter, melted Binds the crust ingredients together.
  • 1 teaspoon Cinnamon Introduces warm, aromatic notes.
For the filling
  • 16 oz Cream cheese, softened Provides a smooth, creamy texture.
  • 1 cup Greek yogurt Adds tanginess and creaminess.
  • 1 cup Sweet potato puree Adds natural sweetness and vibrant color.
  • 3 large Eggs Helps to set the texture.
  • 1/2 cup Light brown sugar Enhances sweetness with a hint of molasses.
  • 1 teaspoon Vanilla extract Infuses warm aroma and flavor.
Optional garnishes
  • 1 cup Whipped cream For serving.
  • 1 teaspoon Cinnamon For dusting.
  • 1/2 cup Caramel drizzle For a sweet addition.

Method
 

Preparation
  1. Blend the graham crackers in a food processor until they become fine crumbs.
  2. Mix in the coconut or brown sugar and cinnamon, blend again.
  3. Pour in the melted butter and blend until the mixture is cohesive.
  4. Pour the graham cracker mixture into a 9-inch cheesecake pan and press down to form a wall for the crust.
  5. Bake the crust in a preheated oven at 350°F for 8 minutes until set.
Filling Preparation
  1. Cook sweet potatoes until soft, then mash or use canned sweet potato puree.
  2. In a mixing bowl, beat together cream cheese, sweet potato puree, Greek yogurt, eggs, light brown sugar, cinnamon, salt, and vanilla until smooth and creamy.
  3. Carefully pour the cheesecake filling over the baked crust.
Baking
  1. Bake the cheesecake at 350°F for 50 to 55 minutes, using a water bath for even cooking.
  2. Turn off the oven and leave the cheesecake inside with the door cracked for 20 minutes.
Chilling
  1. Allow the cheesecake to cool for an hour, then refrigerate for 3 to 4 hours or overnight before cutting.

Notes

For best results, use room-temperature ingredients and avoid overmixing. Allow to chill overnight for optimal flavor and texture. Consider garnishing with whipped cream or a drizzle of caramel for extra flair.