Oct 28, 2014, Updated Jan 19, 2024 The filling is creamy and rich, and stars sweet potato (which is close to the flavour of pumpkin in baking). Lots of ginger, cinnamon and cloves elicit warm and cozy fall feelings. And a generous, pillowy topping of brown sugar whipped cream make this an absolute showstopper at a holiday table. My sweet potato cheesecake recipe features a buttery Oat-Pecan crust with brown sugar and cinnamon. It’s a rich, nutty change from the standard graham cracker crust, but it has the same crumbly texture that contrasts so nicely against a silky cheesecake filling. To cook the sweet potato, prick all over with a fork then bake at 400º for 45-60 minutes, or until tender. Position a foil-lined baking sheet underneath to catch any drips for easier cleanup. Once cool enough to handle, slice in half lengthwise and use a spoon to scoop out the flesh. Alternatively, cook in microwave oven in 2-3 minute intervals until tender. You can turn sweet potato cheesecake into pumpkin cheesecake by swapping the sweet potato for cooked (homemade or canned) pumpkin puree (or just make these Pumpkin Cheesecake Bars instead). Note that when making whipped cream in the Vitamix, watch closely and stop the machine as soon as you see it firm up a bit. Check it, then pulse again if necessary. This machine is very powerful, so perfect soft peaks take only seconds, and over-whipped cream takes a curdled appearance that you want to avoid. Finish the cheesecake with a dusting of cinnamon and serve cold.
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