Ridiculously Easy Basque Sweet Potato Cheesecake

This fabulous Basque Sweet Potato Cheesecake comes together in minutes... give ingredients a whir in the blender, pour it into a pan, and bake, that's it! Ridiculously easy, ridiculously delicious!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Spanish, Spanish-American

Keyword: Easy Basque Cheesecake, Ridiculously Easy, Sweet Potato Basque Cheesecake

Servings:

Calories: 408kcal

Author: Chris Scheuer

Ingredients

For the prep:

1 teaspoon soft butter

For the cheesecake:

29 ounces sweet potatoes 1 29-ounce can, drained and rinsed
3 large eggs
3 large egg yolks
¾ cup heavy cream you can also use full-fat sour cream
2 teaspoons vanilla or vanilla bean paste (or scrape the seeds from one vanilla bean pod)
⅔ cup granulated sugar
½ cup brown sugar
2 tablespoons honey
20 ounces cream cheese 2 ½ 8-ounce packages
¼ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
½ teaspoon kosher salt

US Customary - Metric

Instructions

For the prep:

Preheat the oven to 400˚F with a rack located in the center of the oven. Line a sheet pan with foil or parchment.
Spray a 9-inch round cake pan (with sides that are at least 2-inches tall) with non-stick spray. Wipe a teaspoon of butter all over the interior surfaces of the pan then line the bottom of the pan with a circle of parchment paper.

For the cheesecake:

Combine the sweet potatoes, eggs, egg yolks, cream (or sour cream) and vanilla extract in a blender or food processor container. Process for 15 seconds until smooth and creamy.
Add the sugrar, honey, cream cheese, flour, spices and salt. Process for 1-2 minutes or until very smooth.
Pour the batter into the prepared pan and place it on the foil (or parchment) lined sheet pan.
Transfer both pans to the oven and bake for 45-55 minutes or until the top is deep, caramel brown.
Remove from the oven and allow the cake to cool completely in the pan.
Invert onto a clean plate, giving the pan a slight jiggle to release. Place a serving plate over the bottom of the cheesecake and invert one more time until the top is facing up.
Use a long, sharp knife to cut the cheesecake into slices. For nice clean slices, wipe the knife off after each cut with a paper towel.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition