Sweet Potato Cheesecake

Serving: Serve this cheesecake chilled. It’s perfect on its own or paired with a cup of coffee or tea.
Storage: Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
Variations
Spiced Pecan Topping: Add a pinch of cloves or allspice to the pecan topping for extra flavor.
Crust Swap: For a more autumnal flavor, swap out the graham crackers for gingersnap cookies for a spicier, crunchier crust.
Extra Sweetness: Add a drizzle of caramel sauce on top of the cheesecake before serving for an indulgent finish.
FAQ
Can I use canned sweet potatoes? Yes! Canned sweet potatoes are a great time-saver. Just make sure to drain and mash them before using them in the filling.

Can I freeze the cheesecake? Yes, you can freeze the cheesecake. After it’s fully chilled, cover it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Can I use a different nut for the topping? Yes! You can substitute the pecans with walnuts or almonds for a different crunch.