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Sweet Potato Cheesecake with Caramel Popcorn and Maple Syrup Recipe

★★★★★

4.7 from 52 reviews
  • Author: Ethan
  • Total Time: overnight (approx. 12+ hours including chilling times)
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This luscious Sweet Potato Cheesecake combines a spiced biscuit base with a creamy cream cheese layer, topped with a sweet and subtly spiced sweet potato purée. Finished with a drizzle of maple syrup and crunchy caramel popcorn, it’s a delightful dessert perfect for festive occasions or cozy gatherings.

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

Instructions

  1. Prepare the tin and base: Butter and line a 20cm loose-bottomed tin with baking parchment to prevent sticking. Blitz the digestive biscuits with ground cinnamon in a food processor until finely crushed. Pour in the melted butter and mix thoroughly until all crumbs are coated. Press this mixture evenly into the base of the lined tin and refrigerate for about 1 hour to set firmly.
  2. Make the cream cheese filling: Beat the cream cheese with icing sugar and vanilla seeds until light and smooth. Gradually add the double cream while continuing to beat until the mixture is well combined and has thickened. Spoon this mixture evenly over the biscuit base, smoothing the surface carefully with the back of a spoon or spatula to remove air bubbles. Place in the fridge and allow to set for 3 hours.
  3. Prepare the sweet potato topping: In a bowl, beat the cooled sweet potato purée with double cream and mixed spice until thickened and smooth. Spoon the sweet potato mixture gently over the set cream cheese layer, smoothing the surface with a spoon or spatula and ensuring no air bubbles remain. Refrigerate overnight to allow full setting.
  4. Finish and serve: Just before serving, drizzle the top layer with maple syrup. Sprinkle caramel popcorn across the surface and add a pinch of sea salt to enhance the flavors and add texture. Carefully remove the cheesecake from the tin, slice, and enjoy.

Notes

  • Ensure the sweet potato purée is fully cooled before mixing to avoid melting the cream cheese layer.
  • Use a food processor to achieve a fine biscuit crumb for a stable base.
  • The cheesecake needs multiple chilling times: around 1 hour for the base, 3 hours for the cream cheese layer, and overnight for the topping to set properly.
  • Maple syrup and caramel popcorn add an exciting contrast in sweetness and crunch; feel free to adjust the quantity based on your preference.
  • This cheesecake is best eaten within 2-3 days of preparation for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: sweet potato cheesecake, no-bake cheesecake, creamy dessert, autumn dessert, holiday dessert, maple syrup topping

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Find it online: https://theethankitchen.com/sweet-potato-cheesecake-with-caramel-popcorn-and-maple-syrup-recipe/