Inspired by a side dish at a restaurant, this is a twist on a pumpkin cheesecake. Delicious and easy, it is well worth the effort.


Recipe Summary

25 mins
1 hr 20 mins
1 hr 20 mins
3 hrs 5 mins
1 9-inch cheesecake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 12 to 15 minutes. Drain.

  • Transfer sweet potatoes to a large bowl and mash. Set aside to cool to room temperature, about 20 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Melt butter in a saucepan over low heat. Remove from the heat and mix in graham cracker crumbs. Pat mixture into a 9-inch springform pan.

  • Combine sweet potatoes and cream cheese (both at room temperature) in the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth, scraping down the sides as needed. Mix in sugar until incorporated. Add root beer extract and vanilla. Mix in eggs, one at a time, mixing well after each addition. Scrape down the sides and mix a little more. Turn batter out into the crust and smooth the top.

  • Bake in the preheated oven until no longer wobbly in the center, about 1 to 1 1/2 hours. Remove from the oven and set on a wire rack in a draft-free area until completely cooled, about 1 hour. (Any rapid temperature change will make the cheesecake crack.)

Cook's Note:

Root beer extract is widely available in the South, in other places it may have to be sought out. Check next to the vanilla. It is very, very strong and a very small amount will flavor the whole cheesecake.

Nutrition Facts

321 calories; protein 5.5g; carbohydrates 30.8g; fat 20.1g; cholesterol 101.1mg; sodium 288.8mg. Full Nutrition