![['Close-up view of a creamy slice of sweet potato cheesecake on a plate.', 'Side view of a perfectly baked sweet potato cheesecake garnished with a dusting of cinnamon.', 'Detailed shot of a luscious sweet potato cheesecake with a smooth, rich texture.', 'A slice of sweet potato cheesecake showcasing its vibrant orange color and creamy filling.']](https://timetocooks.com/wp-content/uploads/2026/08/sweet-potato-cheesecake_1_U1-300x300.webp)
Sweet Potato Cheesecake
A delicious and unique cheesecake featuring sweet potato crust, perfect for fall or special occasions.
Ingredients
Crust
- 20 oz frozen sweet potato tots (thawed)
- non-stick spray non-stick spray
Filling
- 2 cups ricotta cheese
- 2 oz neufchatel cheese (softened)
- ¼ cup Greek-style yogurt
- 2 tablespoons cornstarch
- ¼ cup honey
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 egg (beaten) egg
Topping
- Cinnamon cinnamon for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Spray a muffin tin with non-stick spray.
- Crumble 5-6 sweet potato tots into each muffin cup to form crust. Bake for 5-7 minutes.
- Mix remaining ingredients (except cinnamon) well with a fork. Pour into crust-lined cups.
- Sprinkle cinnamon over each muffin and bake for 15 minutes.
Notes
Ensure sweet potato tots are fully thawed for best crust consistency.