Sweet Potato Cheesecake with Toasted Nut Crust

Ingredients

  • 2 medium to large sweet potatoes (about 2 lbs total)

  • 24 oz mascarpone cheese (room temperature)

  • 1/3 cup sour cream

  • 1 cup granulated sugar

  • 3 large eggs

  • 1/4 tsp nutmeg

  • 1/2 tsp cinnamon

  • 1/2 tsp vanilla extract

  • 1/4 tsp powdered ginger

    For the Crust:

  • 1/2 cup almonds

  • 1/2 cup walnuts

  • 1/2 cup pecans

  • 3-4 tbsp all-purpose flour

  • 1/3 cup brown sugar

  • 1/2 cup butter (melted)

  • Optional: Extra virgin Italian olive oil for added flavor

How to Prepare

Crust:

  1. Preheat the oven to 325°F.

  2. Blend almonds, walnuts, and pecans until finely chopped.

  3. Add brown sugar, melted butter, and flour to the nut mixture. Mix until combined.

  4. Press the crust mixture into an 8-inch cake pan.

  5. Bake for about 10 minutes until it develops a toasted crunch. Allow to cool.

    Cheesecake Filling:

  6. In a mixer, cream together eggs, granulated sugar, and vanilla until creamy and pale.

  7. Add cinnamon, nutmeg, powdered ginger, sour cream, sweet potato puree, and mascarpone cheese. Mix gently.

  8. Pour the filling onto the cooled crust.

  9. Bake at 325°F for approximately 1 hour or until a toothpick comes out clean.

  10. Let the cheesecake cool in the pan for 10 minutes, then gently remove and allow it to cool completely.

  11. Optional: Garnish with chopped nuts or whipped cream before serving.

  12. Enjoy your delicious Sweet Potato Cheesecake with the rich flavors of Italy! 🇮🇹🍰