Decadent Sweet Potato Crumble Cheesecake
Decadent Sweet Potato Crumble Cheesecake
[Home Baking] Café-Quality at Home! A Dreamy Blend of Sweet Baked Sweet Potato & Nutty Crumble in a Decadent, Moist Cheesecake
Recreate the beloved sweet potato cheesecake from your favorite café right in your own kitchen! This recipe delivers a rich, moist, and creamy cheesecake base, perfectly complemented by the natural sweetness of baked sweet potato and a satisfyingly crunchy, nutty crumble topping. It’s the ultimate dessert for special occasions or a delightful treat for your home café experience!
Cheesecake Batter Ingredients- 120g Cream cheese (at room temperature)
- 60g Granulated sugar
- 200g Heavy cream (unsweetened)
- 2 Large eggs (at room temperature)
- 120g Baked sweet potato (peeled and mashed while warm)
Crispy Crumble Ingredients- 50g Cold unsalted butter (cut into small cubes)
- 80g Almond flour
- 80g Cake flour (or all-purpose flour)
- 50g Granulated sugar
- 1 Large egg yolk
- 0.5g – 1g Cinnamon powder (optional, for added warmth)
Smooth Cream Topping Ingredients- 100g Heavy cream (unsweetened)
- 30g Cream cheese (at room temperature, optional)
- 7g Granulated sugar (or to taste)
- 50g Cold unsalted butter (cut into small cubes)
- 80g Almond flour
- 80g Cake flour (or all-purpose flour)
- 50g Granulated sugar
- 1 Large egg yolk
- 0.5g – 1g Cinnamon powder (optional, for added warmth)
Smooth Cream Topping Ingredients- 100g Heavy cream (unsweetened)
- 30g Cream cheese (at room temperature, optional)
- 7g Granulated sugar (or to taste)
Cooking Instructions
Step 1
Begin by preparing the cheesecake batter. In a mixing bowl, place the room-temperature cream cheese. Use a spatula or whisk to beat it until it’s smooth and free of lumps, similar to the consistency of softened butter.
Step 2
Add the granulated sugar (60g) to the softened cream cheese. Mix well until the sugar is fully incorporated and the mixture becomes even creamier and smoother. The sugar will help create a luscious texture.
Step 3
Gradually pour in the room-temperature heavy cream (200g) while continuously mixing. Ensure it’s fully combined with the cream cheese mixture, creating a uniform consistency without any streaks.
Step 4
Lightly beat the eggs (2) in a separate small bowl. Add them to the cream cheese mixture in 2-3 additions, mixing well after each addition. This gradual incorporation prevents the batter from curdling and ensures a smooth texture.
Step 5
Mash the peeled and baked sweet potato (120g) with a fork until it has a slightly chunky texture, or use an immersion blender for a smoother puree. If you enjoy small pieces of sweet potato, leave it a bit coarse; if you prefer a completely smooth texture, blend it finely.
Step 6
Gently fold the mashed sweet potato into the cheesecake batter until just combined. Pour the batter into a prepared cake pan lined with parchment paper, smoothing the top. Bake in a preheated oven at 200°C (390°F) for approximately 40 minutes. Keep an eye on the oven to prevent burning.
Step 7
While the cheesecake bakes, let’s make the delicious crumble topping! Once the cheesecake is done baking, remove it from the oven and let it cool completely in the pan. This resting period allows the cheesecake to set properly.
Step 8
To make the crumble, combine the cold unsalted butter (50g, cubed), almond flour (80g), cake flour (80g), granulated sugar (50g), egg yolk (1), and cinnamon powder (optional) in a food processor. Pulse briefly, ‘on-off,’ until the mixture resembles coarse crumbs and starts to clump together slightly. Be careful not to overmix, as this can melt the butter. Transfer the mixture to a bowl and gently press it together with your hands to form small clumps of desired size.
Step 9
Spread the crumble mixture onto a baking sheet and bake in a preheated oven at 175°C (350°F) for about 20 minutes, or until golden brown and crisp. Check periodically to prevent burning. Once baked, remove from the oven and let it cool completely to ensure crispiness.
Step 10
Now, prepare the smooth cream topping for the cheesecake. In a chilled bowl, whip the cold heavy cream (100g) with the room-temperature cream cheese (30g, optional) and granulated sugar (7g, or to taste) until stiff peaks form. Make sure it’s firm enough to hold its shape.
Step 11
Once the cheesecake has cooled completely, generously spread the whipped cream topping over the surface using a spatula. Aim for an even layer across the entire cake.
Step 12
You can adjust the thickness of the cream topping to your preference. A thin layer offers a delicate touch, while a thicker layer provides a more decadent experience.
Step 13
Finally, sprinkle the cooled, crispy crumble generously over the cream topping. Your delicious Sweet Potato Crumble Cheesecake is now ready to be enjoyed!
