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Sweet Potato Swirled Cheesecake with Spiced Salted Caramel
Prep Time
20 mins
Cook Time
1 hr
Course: Dessert
Cuisine: American
Keyword: sweet potato dessert, Thanksgiving cheesecake
Author: Jackie
Salted Caramel
  • 1 cup brown sugar packed
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • Chopped Pecans for garnish
  1. Preheat your oven to 300 degrees if using a dark springform pan, and 325 degrees if using a light-colored springform pan.

  2. Place rack in the middle of the oven.
  3. Generously spray springform pan with non-stick cooking spray.
  4. Combine gingersnap crumbs and melted butter and press into bottom and sides of pan.
  5. Place in freezer while preparing the cheesecake filling.
  6. Beat together cream cheese, sugar, and vanilla until smooth.
  7. Add eggs, one at a time, and mix until combined.
  8. In a separate bowl, mix together sweet potato puree, spices, and sugar.
  9. Add 1 cup of cheesecake filling to sweet potato mixture and stir to combine.
  10. Remove crust from freezer.
  11. Pour sweet potato mixture into pan and spread carefully.
  12. Pour remaining cheesecake filling over sweet potato mixture.
  13. With a knife, carefully swirl the sweet potato mixture into the cheesecake mixture avoiding touching the crust.
  14. Place cheesecake in center of the oven and bake for 1 hour or until the center is only slightly jiggly. Once done, remove from oven and cool to room temperature, about 30-40 minutes.

  15. Once room temperature, chill for at least 2 hours before serving.

  16. To make the caramel sauce heat brown sugar, cream, butter, salt and pumpkin pie spice in a heavy bottomed sauce pan over medium low heat.
  17. Whisk gently for about 5-7 minutes until it has thickened.
  18. Add Vanilla and cook for another 2 minutes.
  19. Remove from heat and cool for 5 minutes then pour into jar.
  20. Once room temperature, pour over cheesecake before serving and garnish with chopped pecans.