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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!