Creamy Sweet Potato Cheesecake Recipe

what's up everybody Hey listen I know by looking at the thumbnail you had to have known if you've been following me for a minute you knew Robert was back right this is Robert from Robert's house of cheesecakes did I get it right this yes we did all right so listen I'm not going to overt talk it you guys know who he is I'm going let him go ahead and do his thing but you can see today we going to make a sweet potato cheesecake if you want to talk about fire this is it yes yes yes yes I'm so glad to be back here um today we are going to make um a very unique cheesecake if you will um it is called the creamy crack caramel cinnamon crumble sweet potato cheesecake okay so look before we get started I want you guys to pay attention to these uh ingredients down here right so listen this is just four I don't know some of y'all call them yams sweet potatoes you know what I mean this is the red sweet potato SL yam you know what I mean they've already been in the oven you guys can see I can push them right here we already just pre-baked so that you know speed up the process right absolutely so look at this right here I'm not going to be able even tell you what this is cuz this is Robert's special you know whatever you know uh blend of crust that he do but for us we going to use our favorite cookie or whatever that is you know I mean obviously CR is good okay that that'll work too and then you know we got some other ingredients over here you know we going to be using the spring form pan this is what 8 in no the 10 in in this is 8 in you know uh we got white sugar and some other things right here here but don't forget the full ingredient list will be on my website smoking the grilling with a.com and that's wab.com all right so first we're going to start with our cream cheese okay that's going to be the cheesecake part so what are our ingredients so look normally when I cook man I try to keep everything simple right right so I usually show my ingredients and all of that but then I start sectioning everything off so if we making the cheesecake filling correct yes we so what we do is you say we going to have cream cheese what else goes with that so we're going to have cream cheese we're going to have vanilla right here then our two eggs I'm going to move those over here right all right um our sugar and our sour cream okay so one of the key things is when you get to the uh ingredient list right is this going to say cream cheese it has to be room temperature all right let's go here perfect so at this point we shouldn't need any more sugar inside okay so I'll set this back here yep definitely all right all right so let's increase the speed to a six to a six huh go ahead and add your vanilla add about a cap full okay of vanilla all right and reason why you want to cut your your mixer off you don't want your ingredients going all over the place you know now if you're at home and you know you just ain't got nowhere to go that's fine but you know so you know stop it for a little while and then you know just just take your spatula and okay you go ahead and do how much of it we have this is going to maybe a little that right there look like that would have been about a/4 cup so we coming about a third of a cup yeah all right all right so you go ahead and put it back on all right six yeah put it on a six all right and just go around the sides and just make sure that all the cream cheese is um mixed in together with the vanilla with the sugar and that there's no cream cheese at the bottom it's very important that you do this when you make a cheesecake okay so now that we have our sugar our vanilla our sour cream Incorporated in the cream cheese now we're going to add two eggs what I'm going to do is I'm just going to transfer this to here cuz we going have to work with that sweet R what we're going to do now we're going to do our crust now I've already chopped up my crust it's very fine right here um I'm going to melt a stick of butter in a microwave and then I'm just going to add the butter to the crumbs mix it up together and um line my spring form pan with the parchment paper and then we're going to put the crust in the oven for 350 for about 5 minutes take it out and let it sit in a refrigerator it's nice and [Music] [Music] hard okay folks so look now we going to go ahead and go ahead and make the uh the sweet potato part right this is really going to be mixed with the potato I mean the cheesecake part it's going to be mixed in together okay so look we going to go ahead and do it so we got the Ford already peeled you know what I mean uh these are sort of big and I learned this last time you always don't have the uh the measurements from that so we'll look at that and you judge how much you going to use absolutely when it comes to making sweet potato pie candy you can't use measurements you got to you got to make it to taste you know all right so I'm going to turn this on low there you go put on low start on low put on like two rolling this is a/4 cup that's fine go ahead we'll start there yep come on over here okay so now you can explain the next step so you guys saw that I put in two look it's a half a cup that's what it was I just added some more sugar to it you know what I mean so now we moving over to the brown sugar now we're going to do the brown sugar about the same amount about the same amount maybe a little more all right so again y'all this is all depends on how sweet you want your sweet potato pie or your sweet potatoes I'm not going I'm GNA do that much I already put a half a cup in there yes or you want to do a whole full one you know what let's hold off in that for a minute hold off on this one cuz you know you got a taste tested too right end okay all right so now we have and that's like half a stick of butter right there mhm you know just go ahead and put it all that in there just go ahead got the butter in there look at that right there you want to start it is on its way to being creamy yes and that should be enough right there honestly that should be half a stick of butter should be enough okay for sweet potatoes yeah so um now that we got the butter in there we can add our vanilla all right maybe we use take a cap or two yeah that should be right there no more thing can't never have too much vanilla extract not that's right all right we going to treat this like it's Thanksgiving you know what I'm saying that's what it smell like right now absolutely we got our cinnamon right here right so we just going to let that mix for a minute and then we're going to add our last three ingredients right here cinnamon nutmeg sweet condensed milk okay and then no particular order right no not really- no particular so that's key too listen you guys can make it once you come down to these just last a little bit but you got to I suggest starting with the sweet potatoes after that go ahead and just add the rest of your ingredients and I'm going to tell you something too your nutmeg is your best friend you don't want to be uh cheap with the nutmeg okay you don't want to all right my mother used to yell at me all the time when I was a big these more nutmeg need more nutmeg all right M got it I got it oh yeah all right so you tell me go ahead that BL all right that's good I know this right here is strong nutmeg all spice stuff like that yeah but you got to have it it's if you don't have any nutmeg for your sweet you might as well not even make it don't even bother okay I'm just keeping the real don't bother all right now we going to come with the cinnamon you know my little little level up is putting a little a pinch to it pin to in even in my uh chili yeah yeah you need a whole lot of cinnamon all right so the last ingredient we're going to use is the sweet condensed milk and um what that's going to do is going to add more flavor of course it's going to make our sweet potatoes nice and smooth and um it it's just going to give it a good flavor overall okay so look now we at the point or at this you know the spot where this is what we going to do we already got everything Blended up spiced up nice we warmed it up tasted it Robert said spot on I'mma tell you a spot on it is hey cameraman tell you the same thing we didn't all sampled it right spot on so now we G to take the cheesecake filling and add a little bit of that to this right here it get real easy and real fast from here you know what I mean so I'm going to go ahead and just turn this on I'm going to keep it on low keep it on low yep you know what I mean just like that and now what I'm going to do is I'm just going to add right now we not adding too much to it right M okay so you tell me that's enough right there that's enough okay no that's enough yep just enough to give it m a little flavor that really all depends on how much you have you know we're not making a whole lot so this is perfect right here so yeah just let that mix up a little so before we put our batter inside of the spring form pan definitely take some butter and just line around the sides of the spring form pan all right so now that we're almost done with this I'm going to go ahead and I'm going to line the um spring form pan with aluminum foil for ala water bath and um it's very important to use a water bath because a water bath will make sure that your cheesecake doesn't crack make sure that's it that it doesn't dry out so it's adding moisture inside absolutely right right okay yeah but definitely make sure that you use enough aluminum foil to to prevent the water from coming through the spring form pan because if that happens then you got a Soggy Bottom yeah you going to have a Soggy Bottom and you don't want that so this is off of our water bath right here all right so now it's time to put our uh sweet potato batter inside of the spring form pan hey one of the things I had asked him off the camera is looking at the amount knowing we going to pour cheesecake on top of that look at how much is left he's saying that if you using four like that and you can obviously see this enough to make two yeah you can make you can actually make a sweet potato pie with it so listen when you make this for the holidays y'all you going to have enough sweet potato batter for the sweet potato cheesecake and then for a sweet potato pie because see look so now that the sweet potato part is already inside the spring form pan I'm going to go ahead and take my cheesecake batter and add that to the top all right so this is what we going to do I'm I I got this part right here I like it and look I was prepared cuz I got a deep pan normally I use like a bacon sheet it's kind of like Shadow and when you walk into the uh oven and all that it be yeah all of that so now we can hold some water so when he says a bath this is what he means right here I'm getting ready to just add some water to this you tell me when you want me to stop that's good let me see what you got going on right there that's perfect that's perfect yeah you don't want to use too much water that's enough right there that's enough so now we got everything together it's time to put our sweet potato cheesecake in the oven all right let's do it all right okay so the timing goes like this we already at 350° right so listen we put it in there we going to leave it we going to set a timer for 10 minutes then we going to reduce the temperature down to 275° and that's Fahrenheit by the way and listen we going to set a timer for an hour and 50 it's only a total of 2 hours under the power of the oven after that we leave it in there for about 30 minutes and then from there we remove it out and then we put it inside of the uh inside of the refrigerator okay folks so look now he's getting ready to make the creamy crack caramel all right so look if you guys come in here take a look look that's what it should look like you want to know what it tastes like it tastes like a wethers candy for those of y'all that know about that wethers this is it right here so what I'm getting ready to do is just take it in the refrigerator let just cool and we get ready to make the crumble [Music] top all right so look I know where we are right here from him being out here on the previous all you know showing me how to make these so look It Go real simple from here now this is the one that we had already that's been chilled and ready to go I'm going to be honest with you this one's still in here right now we still got about 30 minutes for that to go before we can even turn it off and let it sit right so we got one that's already chilled already set first thing we going to do is we going to go ahead and pour some caramel right on top I'm going to let you do the honors oh okay I'm not going to put too much but I'm going to put enough to cover the whole cake y'all see that right there oh look at that right there I remember last time you put something on top of there you was mov you know you yeah mhm oh yeah so then just so I get an even amount get an even amount on the cake I'm just going to turn it around in circular motion probably need a little more now you guys can take a look look we even he rolled it around we got it on top so the next step we going to do is just go ahead and add some of these crumbs uh do we need a spast or anything or you just no just use your hands okay go ahead yeah you [Music] [Music] know okay folks listen so we took a lot of pictures that's what got you here you already seen that you know what type of uh you know cheesecake it is right listen I'm not going to overtalk it I done had these before already sampled it and I can tell you they fire as you guys can see you look at that right there it's heavily layered right but just topping look how thick that bottom crust is right there so listen I'm not going to overtalk it we F to go in here and just get right on in let me do it like this oh you hear how it break through the crust cheers y'all I Ain make this I made this here we go no yeah you did I'm here to say it I seen it I watched it this is fire truly you guys this right here is the truth now don't forget this is Robert from Robert's house of Cheesecake listen I'm going to let him tell you guys everything you guys can see right here on the screen this is his uh socials hey check him out he real real big on uh Facebook hey man it's hard to even talk hey and you drizzled caramel on yours look we made enough look we got some extra right here you got to add it to the top man and you know what it tastes even better when it's warm too hey that's right so anything you want to tell them man cuz I'm going to get out of here we going to go over there and see across street listen thank you so much for welcoming me to your home and and and for the support and just the love and everything there'll be more videos to come soon and I look forward to coming back to Vegas to do another video that'll take care you heard it we out peace [Music]