Purple Sweet Potato Cheesecake
Friday has finally arrived, and we are celebrating in vibrant style! Drop a love if your weekend plans could use a slice of this absolute showstopper! We are kicking off the weekend with a stunning and jaw-dropping Purple Sweet Potato Cheesecake that is almost too beautiful to eat. Just look at that magnificent, cosmic purple hue! There are absolutely no artificial food dyes in this masterpiece. Instead, we achieved this mesmerizing electric shade naturally by using Suncore Foods® Purple Sweet Potato Powder. It provides the perfect velvety texture, subtle sweetness, and a vibrant burst of color, turning ordinary baking into pure magic. To elevate the celebration, we delicately adorned the top with dreamy Suncore Foods® Forget-Me-Not Flowers and a crown of fresh, juicy berries. It’s like having an edible garden on a plate, making it the ultimate colorful treat to brighten up your Friday!
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Chill time: 6 hours (or overnight)
Yield: One 9-inch cheesecake (12 servings)
The Graham Cracker Crust:
1 ½ cups graham cracker crumbs
3 tbsp granulated sugar
6 tbsp unsalted butter (melted)
The Vivid Purple Cheesecake Filling:
3 blocks (24 oz) cream cheese (softened to room temperature)
1 cup granulated sugar
1 cup ube halaya (sweetened purple yam jam)
3 tbsp Suncore Foods® Purple Sweet Potato Powder (for that cosmic purple color)
1 tsp pure vanilla extract
¼ tsp fine sea salt
4 large eggs (room temperature)
¼ cup heavy cream
The Celebratory Topping:
Fresh berries (blackberries, blueberries, and raspberries)
Suncore Foods® Forget Me Not Flowers (edible dried blooms)
Whipped cream (optional)
Click Here for Step-by-Step Directions ▼
1. Form the Crust — Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix the crust ingredients (graham crumbs, sugar, and melted butter) in a bowl until it resembles wet sand. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool completely.
2. Prep the Water Bath — Wrap the outside of your cooled springform pan tightly with 2–3 layers of heavy-duty aluminum foil. This prevents water from seeping into your cheesecake while it cooks in the water bath.
3. Mix the Cheesecake Filling — Beat the cream cheese and granulated sugar together in a large bowl on medium speed for about 2 minutes until completely smooth and creamy. Ensure there are no lumps. Add the cooked ube halaya jam,
Suncore Foods® Purple Sweet Potato Powder, vanilla extract, and salt. Beat on low speed until the color is completely uniform, vibrant, and gorgeous. Stream in the heavy cream while mixing slowly. Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not over mix the batter at this stage, or too much air will get trapped inside!
4. Bake in Water Bath — Pour the filling over your cooled graham cracker crust. Smooth the top with a spatula. Place the wrapped pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 65 to 75 minutes at 325°F (163°C). The edges should be set, but the center will still have a slight, uniform jiggle.
5. Cool and Chill — Turn off the oven and crack the oven door open slightly. Let the cheesecake cool slowly inside the oven for 1 hour. This prevents the top from cracking! Remove from the water bath, take off the foil, and let it cool completely on a wire rack at room temperature. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set perfectly.
6. Decorate and Serve — Release the cheesecake gently from the springform pan walls. Arrange a crown of fresh berries around the border or piled high in the center. Scatter the delicate
Suncore Foods® Forget Me Not Flowers across the top right before slicing to add that magical, whimsical touch.
