Sweet potato cheesecake

Layer maple syrup, spiced sweet potato and cool cream cheese on a crushed digestive base to make this dessert. Trust us, it really works

  • Prep:40 mins
    plus overnight setting
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 486
  • fat 37g
  • saturates 22g
  • carbs 33g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.8g


  • 100g butter, melted, plus extra for the tin
  • 250g digestive biscuits
  • 1 tsp ground cinnamon
  • 300g cream cheese
  • 50g icing sugar
  • 1 vanilla pod, seeds only
  • 150ml double cream
  • 350g sweet potato, cooked, blitzed to a purée and cooled
  • 150ml double cream
  • 1-2 tsp mixed spice
  • 3 tbsp maple syrup, plus extra to serve
  • caramel popcorn, to serve


  1. Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.

  2. To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs.

  3. For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.

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