Galatoire’s Sweet Potato Cheesecake
- Total Time
- 1¼ hours, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
- ¼ cup (50 g) sugar
- ⅓ cup (75 g) unsalted butter, melted
- 1(8-ounce / 225-g) package cream cheese, softened
- 1cup (200 g) sugar
- ¼ cup (55 g) packed light brown sugar
- 1¾ cups (270 g) mashed sweet potatoes (see note)
- 2large eggs, slightly beaten
- ⅔ cup (165 ml) evaporated milk
- 2tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly ground nutmeg
- 2cups (480 ml) sour cream, room temperature (1 16-ounce container)
- ⅓ cup (65 g) sugar
- 1teaspoon vanilla extract
For the Crust
For the Cheesecake Filling
For the Topping
Nutritional analysis per serving (12 servings)
439 calories; 25 grams fat; 13 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 6 grams protein; 222 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
- Step 2
Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
- Step 3
Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.
- For the mashed sweet potatoes, you’ll need to roast 1 pound (455 g) sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and mash until smooth.
Private Notes
Comments
With apologies to Galatoire's, I tinkered with the recipe. I used triple ginger thins with butter but no sugar for the crust, and added the zest of an orange and a splash of vanilla to the sweet potato filling. Turned out great!
I found this in The New York Times Dessert Cookbook a couple of years ago and have made it several times. Delicious and easy to make. My only hint: don't go overboard on the crust, keep it thin. I'm a novice baker and made mine too thick on my last try.
I followed this recipe exactly as written and I wouldn't want to change a single ingredient. This cheesecake was light, delicately sweet and simply heavenly. Will be making it again for the fourth time this year.
When baking the crust be sure to place a parchment lined sheet pan under it because it tends to leak some melted butter.
Stuck to the recipe and came out perfect. The fam loved it—lots of compliments.
This is perfect as is recommend roasting sweet potato for full flavor. This is a definite repeat!!!
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