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Table of Contents
- Why You Need to Make This Cheesecake
- Ingredients
- Step-by-Step Guide
- Expert Tips & Tricks
- 15 Variations to Try
- What to Serve It With (15 Options)
- Storage Tips
- How Much to Make for Family Gatherings?
- How Far in Advance Can You Make It?
- Sweet Potato Caramel Crumble Cheesecake: A Rich, Creamy, and Irresistible Treat Recipe
Author: Aaron Brown
If you’re looking for a dessert that brings together soul-warming flavors and decadent texture, this Sweet Potato Caramel Crumble Cheesecake is the one. A buttery cookie crust, silky smooth cheesecake infused with sweet potatoes, rich homemade caramel, and a cinnamon-sugar crumble topping—this is comfort food at its finest. Whether it’s for the holidays, Sunday dinner, or just because you got a sweet tooth calling, this cheesecake is about to change the game.
Why You Need to Make This Cheesecake
There’s cheesecake, and then there’s Sweet Potato Caramel Crumble Cheesecake. This ain’t just your everyday dessert—it’s got layers of flavor that will have folks asking for the recipe after the first bite. That deep, creamy texture combined with warm, spiced sweet potatoes and a drizzle of homemade caramel makes this the ultimate indulgence. Plus, the cinnamon crumble adds that extra crunch, giving it a perfect balance of richness and texture. Make this once, and it’s bound to be a staple at your table!
Ingredients
For the Crust:
- 3 cups crushed cookies (Oreo, graham crackers, or your favorite)
- 1 stick melted butter
Cheesecake Filling:
- 2 bars (16 oz) cream cheese, softened
- 8 oz sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sugar
- 4 baked sweet potatoes, mashed
- 2 – 4 tbsp melted butter
- 1/4 – 1/2 cup brown sugar
For the Caramel Sauce:
- 1 cup sugar
- 1/2 cup heavy whipping cream
For the Cinnamon Crumble Topping:
- 3 tbsp butter, melted
- ⅓ cup flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- Pinch of salt
Step-by-Step Guide
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Line the bottom of an 8-inch springform pan with parchment paper.
- Crush the cookies and mix them with melted butter until the texture is like wet sand.
- Press the mixture firmly into the bottom of the pan.
- Bake for 5 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Gradually add sugar, mixing until well combined.
- Add vanilla extract and sour cream, mixing until smooth.
- Add eggs one at a time, mixing well after each addition.
3. Prepare the Sweet Potato Mixture:
- Mash the baked sweet potatoes in a separate bowl until smooth.
- Stir in melted butter, brown sugar, and vanilla.
- Add a portion of the cheesecake mixture into the sweet potato mixture to blend flavors.
4. Assemble and Bake:
- Pour the sweet potato cheesecake batter over the crust.
- Gently layer the plain cheesecake mixture on top.
- Place the springform pan inside a larger pan filled with hot water (water bath method).
- Bake for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool completely before removing it from the pan.
5. Make the Caramel Sauce:
- In a saucepan over medium heat, melt the sugar until golden brown.
- Slowly whisk in the heavy whipping cream until smooth.
- Remove from heat and let cool slightly.
6. Prepare the Crumble Topping:
- Melt butter in a pan, then stir in flour, brown sugar, cinnamon, and salt.
- Cook until crumbly, then set aside to cool.
7. Finish & Serve:
- Drizzle the cooled caramel sauce over the cheesecake.
- Sprinkle with cinnamon crumble topping.
- Slice, serve, and enjoy!
Expert Tips & Tricks
- Room Temperature Ingredients: Always use room-temperature cream cheese and eggs for a smooth batter.
- Water Bath is Key: It prevents cracks in the cheesecake and gives it a velvety texture.
- Cool Slowly: Let the cheesecake cool inside the oven with the door cracked open before refrigerating.
- Overnight Chill: Cheesecake tastes even better after resting in the fridge overnight.
15 Variations to Try
- Pecan Praline Topping – Add chopped pecans to the crumble for a Southern touch.
- Chocolate Swirl – Melt chocolate and swirl it into the batter before baking.
- Pumpkin Spice Version – Replace sweet potatoes with pumpkin puree.
- Maple Syrup Drizzle – Instead of caramel, drizzle with warm maple syrup.
- Gingersnap Crust – Swap out the cookies for crushed gingersnaps.
- Toasted Coconut Topping – Add shredded coconut to the crumble.
- Candied Bacon Crumble – Sweet and salty perfection.
- Brown Butter Infusion – Use brown butter instead of regular butter in the crumble.
- Lemon Zest Addition – Brighten it up with a hint of citrus.
- Nutmeg & Clove Spice Mix – Enhance the fall flavors.
- White Chocolate Ganache – Drizzle over the top for extra richness.
- Bourbon Caramel Sauce – Add a splash of bourbon for depth.
- Mini Cheesecakes – Make them in muffin tins for bite-sized treats.
- No-Bake Version – Use a gelatin-stabilized cheesecake filling.
- Gluten-Free Option – Use gluten-free cookies for the crust.
What to Serve It With (15 Options)
- Whipped cream
- Vanilla bean ice cream
- Salted caramel drizzle
- Fresh berries
- Roasted pecans
- Cinnamon-dusted apples
- Warm honey drizzle
- Chocolate shavings
- Maple-glazed bacon
- Espresso or strong coffee
- Chai tea latte
- Bourbon neat
- Warm spiced cider
- A scoop of butter pecan ice cream
- A light dusting of powdered sugar
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap slices in plastic wrap and store in the freezer for up to 3 months.
- Reheat: Let refrigerated cheesecake come to room temp for best flavor.
How Much to Make for Family Gatherings?
- For a smaller crowd (6-8 people), one 8-inch cheesecake should be enough.
- For larger gatherings (10-15 people), consider making two.
How Far in Advance Can You Make It?
- You can make this cheesecake 2-3 days ahead of time and store it in the fridge.
- The caramel sauce and crumble topping can be made a day in advance and stored separately.
Sweet Potato Caramel Crumble Cheesecake: A Rich, Creamy, and Irresistible Treat
Ingredients
- For the Cheesecake Filling:
- 2 bars 16 oz cream cheese, softened
- 8 oz sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sugar
- 3 –4 baked sweet potatoes
- 2 –4 tbsp melted butter
- 1/4 –1/2 cup brown sugar
- For the Crust:
- 3 cups crushed cookies Oreo, graham crackers, or your favorite
- 1 stick melted butter
- For the Caramel Sauce:
- 1/2 –1 cup sugar
- 1/4 –1/2 cup heavy whipping cream
- For the Cinnamon Crumble Topping:
- 3 tbsp butter melted
- 1/3 cup flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper. Mix crushed cookies with melted butter until texture resembles wet sand. Press into the bottom of the pan. Bake for 5 minutes and cool.
- Beat softened cream cheese in a large bowl until smooth. Gradually mix in sugar, vanilla, and sour cream. Add eggs one at a time, mixing well after each.
- Mash sweet potatoes separately until smooth. Stir in melted butter, brown sugar, and a splash of vanilla. Blend some of the cheesecake base into the sweet potato mixture.
- Pour sweet potato cheesecake batter over the crust, then gently layer remaining plain cheesecake mixture on top. Place the springform pan into a larger pan filled with hot water (water bath). Bake for 50–60 minutes until set. Cool completely before removing from pan.
- In a saucepan over medium heat, melt sugar until golden. Slowly whisk in heavy cream until smooth. Let cool slightly.
- Melt butter in a skillet. Stir in flour, brown sugar, cinnamon, and salt. Cook until crumbly. Cool.
- Drizzle caramel over the cooled cheesecake. Top with cinnamon crumble. Slice and enjoy!
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