Holiday desserts are my love language, and this one screams cozy fall dinner party — think Thanksgiving with a little jazz hands. I always bring this Bourbon Almond Praline Sweet Potato Cheesecake when I want something familiar (hello, sweet potato) but with a grown-up twist (hello, bourbon and toasted almonds). The smell of caramelized brown sugar and bourbon warming in the oven fills the whole house and somehow makes everyone more polite about second helpings. I promise it looks fancy, but I’ll walk you through every sticky, buttery, perfectly spiced step so you leave the stress at the door and take the applause to the table.
Quick Facts
- Yield: Serves 10
- Prep Time: 40 minutes
- Cook Time: 1 hour (plus cooling)
- Total Time: 5 hours (includes chilling)
Why This Recipe is Awesome
This cheesecake balances creamy cream cheese, velvety mashed sweet potatoes, and warm spices, then crowns it with a crunchy, boozy almond praline that snaps under your fork. It feels indulgent and homey at once — bright orange filling, glossy caramel, and that nutty crackle. It’s so easy even your oven can’t mess it up if you follow my timing cues. Who doesn’t love a dessert that tastes like fall and a tiny celebration?
Ingredients
For the Main Dish:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets) or gingersnap crumbs
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese (3 8-oz packages), room temperature
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 2 tbsp bourbon (or more to taste)
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of fine salt
For the Almond Praline:
- 1 cup sliced or slivered almonds
- 1/2 cup packed brown sugar
- 4 tbsp unsalted butter, melted
- 1 tbsp bourbon
- Pinch of salt
How I Make It
Step 1:
Preheat the oven to 325°F. I grease a 9-inch springform pan and line the bottom with parchment. Stir together graham cracker crumbs, 6 tbsp melted butter, and a tablespoon of sugar until the texture holds when pressed. Press the mixture firmly into the bottom of the pan so you get crisp edges — I use the bottom of a measuring cup to tamp it down.
Step 2:
Beat the cream cheese on medium until smooth and creamy, scraping the bowl. Add granulated sugar and brown sugar, then mix until light. Fold in the mashed sweet potato, vanilla, brown spices, and a pinch of salt. Add the eggs one at a time, beating gently; finish with sour cream and 2 tbsp bourbon. Stop mixing as soon as the batter looks uniform — overworking makes it dense.
Step 3:
Pour the filling over the crust and tap the pan to release large air bubbles. Slide the pan into the oven and bake at 325°F for about 55–65 minutes. The edges should set and take a faint golden tone while the center still jiggles slightly — like a firm pudding. Let it cool on the counter for an hour to prevent cracking, then chill at least 4 hours or overnight.
Step 4:
Make the praline while the cheesecake chills. Combine brown sugar, melted butter, and bourbon, then stir in the almonds and a pinch of salt. Spread on parchment and bake at 350°F for 8–10 minutes until caramelized and fragrant, watching closely so it doesn’t burn. Let it cool, then chop roughly into shards. The aroma will be warm, nutty, and boozy — like a tiny dessert party in the oven.
Step 5:
Top the chilled cheesecake with the praline just before serving so it stays crisp. Run a knife around the pan, unlock the springform, and lift gently. Slice with a hot, dry knife for clean cuts — dip the knife in hot water and wipe between slices. Serve slightly chilled or at room temp so the bourbon scent comes forward.
Pro Tips
- Warm the cream cheese to room temp so your batter stays silky and lump-free.
- If you worry about cracks, bake the cheesecake in a water bath (wrap the pan in foil) for extra gentle heat.
- Swap bourbon for dark rum if you prefer a smoother, molasses-y note.
- Make the praline a day ahead and store airtight — it stays crunchy and saves time on dessert day.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gingersnaps for the crust for extra spice — it makes the filling taste even cozier.
- Swap sour cream for plain Greek yogurt (same tang, less fat); texture tightens slightly.
- For dairy-free, use a store-bought dairy-free cream cheese and coconut cream; the filling turns a bit softer but still delicious.
- Gluten-free? Use certified gluten-free graham crumbs or almond flour crust (reduce butter slightly if using almond flour).
Variations & Tips
- Mini cheesecakes: Bake in a muffin tin for portable party bites. Reduce bake time to 18–22 minutes.
- Maple twist: Replace 1/4 cup sugar with 1/4 cup pure maple syrup for a richer, woodsy sweetness.
- Pecan upgrade: Use chopped pecans instead of almonds for a Southern praline vibe.
- No-bake option: Fold whipped cream into a cooked sweet potato-cream cheese mixture and chill in a crust for an easy summer version.
- Chocolate swirl: Drop tablespoons of chocolate ganache on top and swirl before chilling for a pretty contrast.
- Spicy kick: Add 1/4 tsp cayenne or crushed red pepper to the praline for a subtle heat pop.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the cheesecake a day ahead and top with praline just before serving. Store covered in the fridge for up to 4 days; freeze for up to 1 month (wrap tightly).
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 10–12 inch springform; bake a bit longer (check after 70 minutes) because larger pans need more time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you must (so 4.5 tbsp oil for 6 tbsp butter).
- How do I know it’s done?
- Look for set, slightly golden edges and a center that jiggles like pudding. The internal temp should read about 150°F–155°F if you use a probe.
- What if I don’t have ingredient X?
- No sweat — swap bourbon for dark rum or extra vanilla. Use canned sweet potato puree if you don’t want to roast one; drain any excess liquid first.
How I Like to Serve It
I serve slices with a small dollop of whipped cream and a scatter of extra praline shards for crunch. It pairs wonderfully with black coffee or a glass of tawny port — and it shines at holiday tables, potlucks, or when you want to impress without sweating. For a casual night in, I’ll set out thin slices with warm apple cider and call it a cozy win.
Notes
- Store covered in the refrigerator for up to 4 days. Freeze wrapped well for up to 1 month — thaw overnight in the fridge.
- No meat here, so no special safe-temp notes beyond the cheesecake’s internal 150°F–155°F doneness guide.
Final Thoughts
Closing: This Bourbon Almond Praline Sweet Potato Cheesecake tastes like a hug with a little sassy sparkle — now go impress someone (or just yourself) with your homemade masterpiece!