Sweet Potato Cheesecake with Maple Syrup and Caramel Popcorn Recipe
Introduction
This sweet potato cheesecake offers a delightful twist on a classic dessert, combining creamy layers with warm spices and a crunchy biscuit base. Finished with a drizzle of maple syrup and caramel popcorn, it’s a perfect treat for cozy evenings or special occasions.
Ingredients
- 100g butter, melted, plus extra for the tin
- 250g digestive biscuits
- 1 tsp ground cinnamon
- 300g cream cheese
- 50g icing sugar
- 1 vanilla pod, seeds only
- 150ml double cream (for cream cheese filling)
- 350g sweet potato, cooked, blitzed to a purée and cooled
- 150ml double cream (for topping)
- 1-2 tsp mixed spice
- 3 tbsp maple syrup, plus extra to serve
- Caramel popcorn, to serve
Instructions
- Step 1: Butter and line a 20cm loose-bottomed tin with baking parchment.
- Step 2: Blitz the digestive biscuits and cinnamon in a food processor until finely crushed, then pour in the melted butter and mix well to coat all crumbs evenly.
- Step 3: Press the biscuit mixture firmly into the base of the lined tin to form an even layer, then chill in the fridge for about 1 hour to set.
- Step 4: In a bowl, beat the cream cheese with the icing sugar and vanilla seeds until light and smooth.
- Step 5: Add 150ml double cream to the cream cheese mixture and beat until well combined and thickened.
- Step 6: Spoon the cream cheese filling onto the biscuit base, smoothing the surface and removing any air bubbles with the back of a spoon or spatula. Chill in the fridge for 3 hours.
- Step 7: For the topping, beat together the sweet potato purée, 150ml double cream, and mixed spice until thickened.
- Step 8: Carefully spoon the sweet potato topping over the set cream cheese layer, smoothing out to cover evenly and removing air bubbles. Chill overnight to set fully.
- Step 9: Just before serving, drizzle with maple syrup and sprinkle caramel popcorn along with a pinch of sea salt on top for crunch and sweetness.
Tips & Variations
- Use freshly cooked and cooled sweet potato for the smoothest topping texture.
- Adjust the amount of mixed spice to your preference for a milder or spicier flavor.
- For a nutty twist, add some crushed pecans or walnuts to the biscuit base before pressing it into the tin.
Storage
Store the cheesecake covered in the fridge for up to 3 days. It’s best enjoyed chilled but can be left at room temperature for 15–20 minutes before serving to soften slightly. Avoid storing with the caramel popcorn topping; add it fresh before serving to keep it crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potato for this recipe?
Canned sweet potato can work in a pinch, but fresh cooked sweet potato purée will give the best texture and flavor.
How do I prevent the biscuit base from becoming soggy?
Press the biscuit and butter mixture firmly and chill it well before adding the filling. This helps it set firmly and keeps the base crisp.
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Sweet Potato Cheesecake with Maple Syrup and Caramel Popcorn Recipe
- Total Time: Overnight (approximately 12 hours including chilling times)
- Yield: 8 servings 1x
Description
This decadent Sweet Potato Cheesecake combines a spiced digestive biscuit base with a creamy vanilla-infused cream cheese layer, topped with a velvety sweet potato and mixed spice purée. Finished with a drizzle of maple syrup and crunchy caramel popcorn, it’s a delightful dessert perfect for any occasion.
Ingredients
Base
- 100g butter, melted, plus extra for the tin
- 250g digestive biscuits
- 1 tsp ground cinnamon
Cream Cheese Filling
- 300g cream cheese
- 50g icing sugar
- 1 vanilla pod, seeds only
- 150ml double cream
Sweet Potato Topping
- 350g sweet potato, cooked, blitzed to a purée and cooled
- 150ml double cream
- 1–2 tsp mixed spice
- 3 tbsp maple syrup, plus extra to serve
- Caramel popcorn, to serve
- Pinch of sea salt, to garnish
Instructions
- Prepare the Base: Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the digestive biscuits together with the ground cinnamon in a food processor until finely crushed. Pour in the melted butter and mix well to coat all biscuit crumbs. Press this mixture evenly into the base of the prepared tin. Refrigerate for about 1 hour to set firmly.
- Make the Cream Cheese Filling: In a mixing bowl, beat the cream cheese with the icing sugar and the vanilla pod seeds until the mixture is light and creamy. Gradually add 150ml of double cream and continue beating until the mixture thickens and is well combined. Spoon this filling onto the chilled biscuit base, smoothing the top carefully with the back of a spoon or spatula to remove any air bubbles. Return to the fridge and let it set for 3 hours.
- Prepare the Sweet Potato Topping: Beat together the blitzed sweet potato purée, 150ml double cream, and mixed spice until the mixture thickens and is smooth. Carefully spoon this topping onto the set cream cheese layer. Use a spoon or spatula to smooth the surface evenly and eliminate air bubbles. Cover and refrigerate overnight to fully set the cheesecake.
- Serve and Garnish: Once fully set, remove the cheesecake from the tin. Drizzle the surface generously with maple syrup. Scatter caramel popcorn over the top and finish with a pinch of sea salt for a perfect balance of flavors. Slice and serve chilled.
Notes
- Ensure the sweet potato purée is completely cooled before mixing with cream to avoid curdling.
- For a firmer set, the cheesecake can be left in the fridge for up to 24 hours before serving.
- Use a high-quality vanilla pod for the best flavor impact in the cream cheese filling.
- The caramel popcorn adds a delightful crunch; alternatively, substitute with toasted nuts if preferred.
- Prep Time: 30 minutes
- Cook Time: 15 minutes (for cooking and puréeing sweet potato)
- Category: Dessert
- Method: No-Cook
- Cuisine: Western, Contemporary
Keywords: sweet potato cheesecake, dessert, no-bake cheesecake, autumn dessert, caramel popcorn, maple syrup, cream cheese dessert
