Sweet Potato Cheesecake

Serving Suggestion: Pair with a drizzle of caramel sauce or a sprinkle of extra cinnamon for an elegant touch.
Storage: Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
Freezing: Wrap slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Variations
Gluten-Free Option: Use a gluten-free graham cracker substitute for the crust.
Dairy-Free Alternative: Swap cream cheese for dairy-free cream cheese and use plant-based butter.
Extra Crunch: Add a handful of crushed pecans to the crust for a nuttier bite.
FAQ
Can I use canned sweet potatoes?

Yes, but drain and mash them well to remove excess moisture.
What if I don’t have a springform pan?

A deep pie dish or 8×8 baking dish will work, but serving may be trickier.
How do I know when my cheesecake is done?

The edges should be firm, and the center should have a slight wobble when gently shaken.
This Sweet Potato Cheesecake is rich, creamy, and full of warm spices, making it the perfect cozy dessert for any occasion!