Dessert

Sweet Potato Cheesecake with Caramel Popcorn and Maple Syrup Recipe

ByEthan Lark November 2, 2025November 2, 2025

Introduction

This sweet potato cheesecake is a delightful twist on a classic dessert, combining creamy textures with warm spices and a hint of maple syrup. It’s perfect for autumn gatherings or anytime you want a comforting treat with a unique flavor profile.

A round, two-layer cake sits on a white plate with a slice cut out. The top layer is smooth and light brown with a shiny drizzle of honey or syrup, while the bottom layer is a crunchy textured crust in a slightly darker brown. The cake is topped with popcorn scattered unevenly, some pieces are slightly caramelized. Next to the main plate, there is a slice of the cake on a white plate, showing the distinct creamy white middle layer between the crust and the brown top. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
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

Instructions

Step 1: Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the digestive biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press the mixture evenly into the base of the tin. Chill in the fridge for about 1 hour to set.
Step 2: To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla seeds until light and smooth. Add 150ml double cream and continue beating until well combined and thickened. Spoon this mixture onto the biscuit base, smoothing the surface and removing any air bubbles. Chill in the fridge for 3 hours to set.
Step 3: For the topping, beat the sweet potato purée with 150ml double cream and mixed spice until thickened. Carefully spoon this over the cream cheese layer, smoothing the surface and ensuring no air bubbles remain. Leave the cheesecake to set in the fridge overnight.
Step 4: Before serving, drizzle with maple syrup and sprinkle with caramel popcorn and a pinch of sea salt for added texture and flavor.

Tips & Variations

Use leftover roasted sweet potato for added depth of flavor and convenience.
Add a splash of bourbon or rum to the sweet potato topping for a boozy twist.
If you prefer, substitute digestive biscuits with graham crackers or ginger snaps for a different base flavor.
For a nutty crunch, sprinkle toasted pecans or walnuts along with the caramel popcorn.

Storage

Store the cheesecake covered in the fridge for up to 3 days. Keep the caramel popcorn separate until just before serving to maintain its crunch. When ready to serve, allow the cheesecake to sit at room temperature for about 15 minutes for the best texture.