• Prep Time: 30 mins
  • Cooking Time: 70 mins
  • Serves: 8

Caramel Sweet Potato Cheesecake

  • Recipe Submitted by on

 Ingredients List

  • 250g digestive biscuits, coarsely broken
  • 100g unsalted butter, melted
  • 3 teaspoon ground ginger
  • 650g sweet potato, peeled, chopped
  • 500g cream cheese, at room temperature, chopped
  • 140g (2/3 cup, firmly packed) brown sugar
  • 380g can Nestlé Top ‘n’ Fill Caramel
  • 3 eggs
  • Double cream, to serve
  • Chopped pecans, to serve
  • 165g (3/4 cup, firmly packed) brown sugar
  • 125g (1/2 cup) crème fraîche
  • 20g butter, chopped


Step 1
Release the base of a 23cm (base measurement) springform pan and invert. Line the base with baking paper and secure in the pan, allowing the edges to overhang.
Step 2
Process the biscuits in a food processor until finely crushed. Add butter and 1 tsp ginger and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan, leaving a 1cm border at the top. Place in the fridge for 30 minutes to chill.
Step 3
Meanwhile, steam the sweet potato for 20 minutes or until tender. Set aside to cool slightly. Process in a clean food processor until smooth. Transfer to a bowl.
Step 4
Preheat the oven to 160C/140C fan forced. Process the cream cheese and sugar in a clean food processor until smooth. Add the sweet potato, caramel and remaining 2 tsp ginger and process until well combined. Add the eggs and process until smooth and well combined.
Step 5
Pour cream cheese mixture into prepared pan. Bake for 50 minutes or until the centre wobbles slightly. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours to chill.
Step 6
To make the caramel sauce, heat the sugar, crème fraîche and butter in a small saucepan over low heat, stirring, until melted. Increase the heat and simmer for 2 minutes or until thickened. Cool slightly.
Step 7
Serve the cheesecake topped with double cream and pecans, and drizzled with the caramel sauce.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?