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Zesty Sweet Potato Cheesecake
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Prep Time:
70 minutes
Cook Time:
65 minutes
Total Time:
400 minutes
Spiced sweet potato cheesecake with citrusy flair.
Ingredients:
  • 1 cup all-purpose flour
  • 0.25 cup white sugar
  • 1.5 teaspoons lemon zest
  • 1.5 teaspoons orange zest
  • 0.5 cup butter, chilled
  • 0.5 cup flaked coconut
  • 1 egg yolk, beaten
  • 1 tablespoon water
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated orange zest
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 cups cooked and mashed sweet potatoes
  • 4 eggs
  • 0.25 cup heavy cream
Instructions:
  • Preheat your oven to 350°F (175°C) for a perfect bake.
  • For the crust, combine 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest, and 1 1/2 teaspoons orange zest in a medium bowl. Use your fingers to blend in butter until the mixture looks like coarse crumbs, then mix in coconut. In a separate bowl, whisk together egg yolk and water, then add it to the flour mixture. Shape the dough into a ball.
  • Press just under half of the mixture onto the bottom of a 9-inch springform pan without the sides. Bake on a shallow baking sheet for about 15 minutes until lightly browned. Allow to cool. Attach the sides to the pan and press the rest of the mixture all the way up the sides. Set aside.
  • Prepare the filling by mixing cream cheese, 3/4 cup sugar, 3 tbsp flour, 1 tbsp lemon zest, 1 tbsp orange zest, cinnamon, and nutmeg in a large bowl until smooth. Add sweet potatoes and eggs, then stir in heavy cream. Pour the mixture into the crust and place the pan on a baking sheet.
  • Bake in a hot oven for 65 to 70 minutes until the pie's center is almost firm.
  • Let the pie cool in the pan on a wire rack for 15 minutes. Gently loosen the crust from the sides using a small spatula or knife, and allow it to cool for 30 more minutes. Remove the pan sides, let the pie cool completely, cover, and refrigerate for at least 4 hours before serving.

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