This smooth and creamy sweet potato cheesecake topped with a simple and sweet homemade salted caramel sauce is the ultimate cheesecake you really need to try – the whole family… will love it, kids included!

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Around the holidays, pumpkin is everywhere. I say move aside, pumpkin. Sweet potatoes create a deliciously sweet and smooth cheesecake that pairs perfectly with the salted caramel sauce. Technically, you could call this a “health food”. I mean, sweet potatoes do have loads of vitamin A, fiber, potassium, vitamin B-6, and magnesium.

Dates additionally pack on health benefits and are the perfect alternative to refined sugar. They offer a healthy dose of fiber, phytonutrients (certain chemicals produced by plants that have anti-inflammatory and disease-preventing benefits) , and antioxidants. So yes, this is a health food.

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Sweet Potato Cheesecake with Salted Caramel Sauce


Makes 16 servings

1 serving is 1 slice with sauce




  • ¼ cup coconut oil, melted
  • ¼ cup almond meal flour
  • ¾ cup coconut flour
  • 1 scoop vanilla protein powder (see note)
  • 1 teaspoon ground cinnamon
  • ¼ cup unsweetened applesauce
  • 2 tablespoons water


  • 2 (8 oz.) packages 1/3 plain cream cheese, softened
  • 1½ cup cooked sweet potato, mashed
  • ¾ cup plain greek yogurt
  • ¾ cup maple syrup
  • 2 scoops vanilla protein powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 eggs, at room temperature


  • 1 cup pitted dates (about 6 total)
  • 1 cup water
  • ¼ teaspoon sea salt



  1. Preheat oven to 325 degrees F.
  2. Stir together coconut oil, almond meal flour, coconut flour, 1 scoop protein powder, 1t ground cinnamon, and apple sauce until mixture is crumbly. Stir in water (mixture should holds its shape when pressed down).
  3. Pour mixture into a 9½-inch springform pan and press down until crust is formed on the bottom of the pan. Bake in the oven for 8 minutes; remove from oven and set side.
  4. Add cream cheese, sweet potato, greek yogurt, and maple syrup to a large mixing bowl. Beat mixture until smooth. Mix in protein powder, cinnamon and nutmeg.
  5. Whisk the eggs then, on low speed, slowly beat them into cheesecake mixture.
  6. Pour cheesecake filling into springform pan.
  7. Bake in the oven for 1 hour 15 minutes (edges of cheesecake should be cooked but center may slightly jiggle).
  8. Turn oven off and let cheesecake sit in the oven with the door slightly opened for 1 hour.
  9. To make the sauce, place the dates, water, and salt in a small saucepan over low heat. Let sauce cook, stirring occasionally, for 30 minutes. Pour into a food processor and blend until smooth.
  10. Pour sauce on top of cheesecake then cut into 16 slices. Enjoy!



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