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!
Can you make a cheesecake with a vegetable
Cheesecake with a vegetable? Why not! This recipe is a great way to eat the healthy sweet potatoes. Even if your kids don't like them normally, they will not refuse this dessert.
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.
What ingredients you need
You need mostly simple ingredients for this recipe: chocolate cookies or graham crackers, butter, cream cheese, brown sugar, eggs, dark chocolate, whipping cream and of course, sweet potatoes.
You also need some vanilla, cinnamon and nutmeg for additional flavor.
Why Chocolate
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!
In case you want to use sweet potatoes also for the cheesecake topping, check out my Sweet Potato Mousse recipe.
Here are few more desserts made with vegetables:
- Sweet Potato Brownies {Gluten and Dairy-Free}
- Zucchini Carrot Cake Recipe
- Pumpkin Chocolate Cheesecake
- Ultimate Healthy Pumpkin Brownies
📝 Recipe
Sweet Potato Layer Cheesecake with Chocolate Mousse
Ingredients
For the Crust:
- 16 / about 180 g/ 6,3 oz oreo cookies, or chocolate graham crackers or other chocolate cookies
- ⅓ cup/ 60 g butter, melted
For the filling:
- 21 oz/ 600 g sweet potato puree, see notes
- 2 eggs
- ½ cup + 1 tbsp/ 120 g brown sugar
- 12,3 oz/ 350 g cream cheese
- 2 teaspoons vanilla extract
- ⅓ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3,5 oz/ 100 g black chocolate, melted
For the Chocolate Mousse:
- 3,5 oz/ 100 g black chocolate
- ⅞ cup / 200 ml heavy cream, cold
Instructions
Crust:
- 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.
Filling:
- In a large mixing bowl using an electric mixer beat together cream cheese, sweet potato puree and sugar until homogeneous. Add vanilla and spices and beat until combined. Add eggs and mix shortly, just until uniform.
- Transfer about half of the filling to another bowl. Add the melted chocolate to one part. Mix gently with a rubber spatula, 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 320° F/ 160° C for about 1 hour or until the edges of the cheesecake are stable and a small part in 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 decorating and serving.
Chocolate Mousse:
- In a large bowl whip ⅔ cup / 160 ml cold heavy cream until stiff peaks form.
- In a heatproof bowl combine chocolate and the rest of the heavy cream. Place the bowl over a pan of simmering water. Stir until the chocolate melts and both ingredients are well combined.
- Remove the chocolate from the heat and mix with a rubber spatula for about 5 minutes to cool it down.
- With the spatula carefully fold the chocolate mixture into the whipped cream until uniform and creamy.
Notes
Daniela says
Thank you Jenny! 🙂
Jenny says
You always make such gorgeous creations, I can't wait to see your recipe for the food advent calendar! Thank you so much for participating!
PS: Your son is just super cute!