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
Scale
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
