Directions

• Cook the Sweet Potatoes
  Add the sweet potatoes to a pot of water and boil until they are fully tender. Baking the sweet potatoes is also an option. Once cooked, remove them from the water and set them aside.
• Peel and Mash
  Remove the skin from the sweet potatoes, then mash them until smooth. Allow the mashed sweet potatoes to cool before using them in the cheesecake filling.
• Start the Cheesecake Filling
  In a mixing bowl, add the room-temperature cream cheese. Add the mashed sweet potatoes gradually, using about 1½ cups in total.
• Add Sugars and Dairy
  Add sour cream to the mixture, followed by white sugar and brown sugar. These ingredients help create a smooth, balanced filling.
• Season the Filling
  Add cinnamon powder, nutmeg, vanilla extract, and a small pinch of salt to balance the sweetness. Mix everything together until well combined.
• Add the Eggs
  Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated, then give the batter a final mix.
• Add Food Coloring (Optional)
  If desired, add a small amount of food coloring to enhance the orange color of the cheesecake. This step is optional and purely for appearance.
• Fill the Crust
  Pour the cheesecake batter into the prepared crust, spreading it evenly.
• Bake the Cheesecake
  Bake the cheesecake at 250°F for about 50 minutes until set.
• Rest and Chill
  Remove the cheesecake from the oven and let it rest on the countertop for about 10–20 minutes. Transfer it to the refrigerator and chill for 4 to 6 hours, or overnight, until fully set.
• Slice and Serve
  Once chilled, slice the cheesecake and serve.