This wonderful Sweet Potato Layer Cheesecake with Chocolate Mousse has a velvety texture and decadent taste! It is healthier than most regular cheesecakes but that doesn’t make it less delicious!
I like sweet potatoes but I rarely cook them at home. And recently it came to my mind that they would be fantastic to add in a cheesecake! You probably have noticed that the sweet potato taste resembles very much pumpkin and if there are so many pumpkin desserts, why not make a sweet potato cake? I love cheesecake so much that I can’t stop experimenting with this kind of dessert, preparing it with anything that comes to my mind. Sweet potatoes are wonderful so I was sure this experiment would be a huge success.
For some reason I wanted to add chocolate in this Sweet Potato Cheesecake. I am glad I did it: chocolate makes the taste deeper and more decadent. It makes this cheesecake really special, something that you won’t forget easily. That’s also the reason why I decided to top it with chocolate mousse. Of course I used my easy and super successful chocolate mousse recipe.
In fact I can’t even find enough words to describe this cheesecake! It is just simple, luscious and tasty! It is the cheesecake that you will surely remember. And the best thing is that eating it does not make you too guilty – think about all the good minerals you get with that sweet potato puree and about the fewer calories you consume in comparison to other cakes. I even allowed my son to taste it (of course I gave him less from the crust and more from the sweet potato filling).
In case you want to use sweet potatoes also for the cheesecake topping, check out my Sweet Potato Mousse recipe
Sweet Potato Layer Cheesecake with Chocolate Mousse
For the Crust:
- 180 g cocoa cookies
- 60 g butter, melted
For the filling:
- Using a food processor (or in a ziplock bag with a rolling pin) crush the cookies into fine crumbs. Place the crumbs into a bowl and add the melted butter. Mix until well combined.
- Press the prepared crust onto the bottom of a 23 cm (9 inch) spring form pan. Let the pan sit in the freezer until preparing the cheesecake filling.
- In a large mixing bowl beat together cream cheese, sweet potato puree and sugar until homogeneous. Add eggs and mix until smooth. Add vanilla and spices and whisk until combined.
- Transfer about half of the filling to another bowl and add the melted chocolate. Mix until the colour is uniform. Pour the chocolate filling into the prepared crust. Pour the rest of the filling on top and smooth with a spatula if needed.
- Wrap very well the bottom of the spring form pan in aluminium foil or place it in a bigger pan. It is possible the butter from the crust to leak outside a bit so you need to make sure there won’t be a mess in the oven.
- Bake at 160 degrees C for about 1 hour or until the edges of the cheesecake are stable and the centre is just set but still moving a bit. Open the door of the oven and let the cheesecake cool inside for 1 hour.
- Remove the pan from the oven and let cool until room temperature. Refrigerate for 4-6 hours before serving.
- In a large bowl whip 150 ml heavy cream until stiff peaks form.
- In a heatproof bowl combine chocolate and 50 ml heavy cream. Place the bowl over a pan of simmering water. Stir until the chocolate melts and both ingredients are well combined.
- Using a rubber spatula carefully fold the chocolate mixture into the whipped cream until uniform and creamy. Refrigerate for 1-2 hours before piping.