Sweet Potato Cheesecake with Caramel Popcorn and Maple Syrup Recipe
Introduction
This Sweet Potato Cheesecake is a delightful twist on a classic dessert, combining creamy layers with warm autumn spices. Its smooth texture and subtle sweetness make it perfect for special occasions or cozy evenings.
Ingredients
- 100g butter, melted, plus extra for the tin
- 250g digestive biscuits
- 1 tsp ground cinnamon
- 300g cream cheese
- 50g icing sugar
- 1 vanilla pod, seeds only
- 150ml double cream (for the cream cheese filling)
- 350g sweet potato, cooked, blitzed to a purée and cooled
- 150ml double cream (for the topping)
- 1-2 tsp mixed spice
- 3 tbsp maple syrup, plus extra to serve
- Caramel popcorn, to serve
Instructions
- Step 1: Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the digestive biscuits with the ground cinnamon in a food processor until finely crushed. Pour in the melted butter and mix well to coat all the biscuit crumbs. Press the mixture evenly into the lined tin to form a firm base. Refrigerate for about 1 hour to set.
- Step 2: To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla seeds until light and smooth. Add 150ml double cream and continue to beat until the mixture is well combined and thickened. Spoon this filling over the biscuit base, smoothing the surface with the back of a spoon or spatula to remove any air bubbles. Chill in the fridge for 3 hours to set.
- Step 3: For the topping, combine the blitzed sweet potato, 150ml double cream, and mixed spice. Beat together until thickened and smooth. Carefully spoon this layer onto the set cream cheese filling, smoothing again with a spoon or spatula and removing any air bubbles. Refrigerate overnight to allow the topping to firm up.
- Step 4: Just before serving, drizzle the cheesecake with maple syrup. Sprinkle caramel popcorn and a pinch of sea salt on top for added texture and flavor. Serve chilled.
Tips & Variations
- For a nutty crunch, add crushed pecans or walnuts to the biscuit base before pressing it into the tin.
- Use canned pumpkin purée as a substitute for sweet potato for a slightly different flavor.
- If you prefer a less sweet dessert, reduce the maple syrup drizzle or omit the icing sugar in the cream cheese filling slightly.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. To serve, allow it to sit at room temperature for about 15 minutes for a softer texture. Do not freeze, as the cream layers may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of double cream?
Double cream has a higher fat content, which helps the filling thicken properly. Using regular cream may result in a thinner texture, so it’s best to stick with double cream if possible.
How do I cook the sweet potato for this cheesecake?
Peel and cube the sweet potato, then boil or steam until tender. Once cooked, blitz it to a smooth purée and let it cool completely before using it in the recipe.
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Sweet Potato Cheesecake with Caramel Popcorn and Maple Syrup Recipe
- Total Time: 14 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This Sweet Potato Cheesecake is a luscious dessert combining a crunchy cinnamon-dusted biscuit base with a smooth cream cheese layer and a spiced sweet potato topping. Finished with a drizzle of maple syrup and a sprinkle of caramel popcorn, this no-bake cheesecake offers a perfect balance of creamy, sweet, and crunchy textures—ideal for a unique twist on traditional cheesecake.
Ingredients
Biscuit Base
- 100g butter, melted, plus extra for the tin
- 250g digestive biscuits
- 1 tsp ground cinnamon
Cream Cheese Filling
- 300g cream cheese
- 50g icing sugar
- 1 vanilla pod, seeds only
- 150ml double cream
Sweet Potato Topping
- 350g sweet potato, cooked, blitzed to a purée and cooled
- 150ml double cream
- 1–2 tsp mixed spice
- 3 tbsp maple syrup, plus extra to serve
Garnish
- caramel popcorn, to serve
- pinch of sea salt
Instructions
- Prepare the Biscuit Base: Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the digestive biscuits and ground cinnamon in a food processor until finely crushed. Pour in the melted butter and mix well until all biscuit crumbs are coated. Press the mixture firmly into the lined tin to form an even base. Refrigerate for about 1 hour to set.
- Make the Cream Cheese Filling: In a mixing bowl, beat the cream cheese with icing sugar and vanilla seeds until light and smooth. Gradually add 150ml of double cream and continue beating until the mixture is well combined and thickened. Spoon this filling onto the chilled biscuit base, smoothing the surface with the back of a spoon or spatula to remove any air bubbles. Refrigerate for 3 hours to set.
- Prepare the Sweet Potato Topping: Beat the cooked and cooled sweet potato purée with 150ml double cream and 1-2 teaspoons of mixed spice until thickened and well combined. Carefully spoon this topping over the set cream cheese layer, smoothing the surface evenly with a spatula to avoid air pockets. Cover and leave to set in the refrigerator overnight.
- Serve: Before serving, drizzle the top of the cheesecake with additional maple syrup. Sprinkle generously with caramel popcorn and finish with a pinch of sea salt for a delightful contrast of flavors and textures.
Notes
- For best results, ensure the sweet potato purée is fully cooled before mixing to maintain a thick topping texture.
- You can substitute digestive biscuits with graham crackers if preferred.
- Double cream can be replaced with heavy whipping cream where unavailable.
- Letting the cheesecake chill overnight allows the flavors to meld and the topping to firm up properly.
- Store leftover cheesecake covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for boiling or roasting sweet potatoes)
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: sweet potato cheesecake, no bake cheesecake, dessert recipe, sweet potato dessert, caramel popcorn topping
