Sweet Potato Cheesecake

Imagine your holiday tablescape adorned with fall décor. You have turkey, deviled eggs (which I didn’t realize was such a big deal), and pumpkin everything. Now imagine a purple sweet potato cheesecake on the dessert table. The fact that it’s a no-bake cheesecake makes it even sweeter, especially during the busy holiday season.

For this recipe, I used the Okinawan purple sweet potato (also known as Hawaiian sweet potato), but it can easily be substituted by any variety of sweet potatoes, or even yams like Ube. Okinawa purple sweet potato is nutty, sweet, and high in antioxidant. It’s one of my favorite varieties of sweet potatoes. Over the years, I’ve used it in recipes from bua loy, sesame balls, pies, and mooncakes.

Notes:

Purple Sweet Potato – Okinawan purple sweet potato can be mistaken for ube. Note that they are different ingredients. One is a sweet potato, and the other is a yam. However, for this recipe they can be used as substitute for each other. You can also substitute with any variety of the orange-colored sweet potatoes or yam or even pumpkin puree. They would all work for this recipe. If you use anything other than ube, I would omit the ube extract that is optional in this recipe.

Ube extract – this is optional for a brighter color. Profile of the Okinawan purple sweet potato is similar to ube. If you don’t have the extract or if you are using one of the orange varieties, skip this.
Make ahead – the set time for the no-bake cheesecake is 3-4 hours, but I find that just like other cheesecakes, it’s better the next day, making this recipe a great make ahead recipe. It’s easy and can be assembled quickly. Much of the time is inactive time.
Crust – the crust in the video uses more graham crackers and yielded a thicker crust. I have reduced this to my normal graham crust for cheesecakes and that is the one in the written recipe. It may look like a thick crust in the video and photos, but not that this recipe has been adjusted since then.
Storage – store in airtight containers in the fridge for 3-4 days.

No-Bake Sweet Potato Cheesecake

Crust:
180g (12 whole) graham crackers
5 tablespoons (70g) unsalted butter, melted
¼ cup (50g) granulated sugar
¼ cup (25g) pecans or nut of choice (optional)

Filling:
1 cup (200g) Okinawan purple sweet potato puree
2 (8oz) packages cream cheese, room temperature
1 ½ cup (170g) confectioner’s sugar
1 ½ teaspoon vanilla extract
2-3 drops ube extract (optional)
1 cup (237 ml) heavy cream or heavy whipping cream, cold

8-inch spring-form pan

• If you’re not using premade puree, steam or roast the sweet potatoes until cooked through. Let cool completely, then mash or puree, before using in recipe.
• To prepare the crust: In a food processor, add all the ingredients for the crust. Pulse a few times until you get crumbs that look like coarse sand. Transfer the crumbs onto parchment lined springform pan. Press the crumbs onto the pan. Place in the freezer to chill while you make the filling.
• To make the filling: In a large bowl, use a hand mixer (or stand mixer) whip the heavy whipping cream until you get stiffed peaks. Set aside.
• In another bowl, whip the cream cheese until smooth. Add the confectioner’s sugar, sweet potato puree, and extracts. Whip until smooth. Fold in the whipped cream until mixture is homogeneous.
• Transfer onto the prepared crust. Place the cheesecake in the refrigerator and allow the cake to set for 3-4 hours. It’s better overnight.
• Run a knife around the edges to remove from the pan.
• Enjoy.