Bourbon Almond Praline Sweet Potato Cheesecake
This Bourbon Almond Praline Sweet Potato Cheesecake is the ultimate fall-inspired dessert. It starts with a golden Biscoff cookie crust, layered with a creamy, tangy sweet potato cheesecake filling that’s perfectly spiced and velvety smooth. On top, a rich bourbon almond praline adds crunch, chew, and a warm caramel-like flavor that makes every bite indulgent. Elegant yet cozy, this cheesecake is perfect for holiday gatherings or any time you’re craving a seasonal showstopper.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Biscoff Cookies: Crushed into fine crumbs to create a buttery, spiced crust that pairs perfectly with sweet potato cheesecake. Can be substituted with graham crackers.
Salted Butter: Melted and mixed into the crust for richness and stability, also used in the praline topping for a nutty, buttery flavor.
Cream Cheese: The base of the cheesecake filling, giving it a smooth, creamy, and tangy texture.
Brown Sugar: Adds warmth, depth, and a hint of molasses to both the cheesecake filling and praline topping.
Granulated Sugar: Sweetens the crust, filling, and praline topping while balancing flavors.
Eggs: Bind the cheesecake filling together, creating structure while keeping it soft and creamy.
Sweet Potato Puree: The star ingredient that adds natural sweetness, moisture, and a subtle earthy flavor to the cheesecake.
Greek Yogurt or Sour Cream: Adds tanginess and creaminess while preventing the cheesecake from drying out.
Vanilla Bean Paste or Extract: Enhances flavor in the filling and praline topping with warm, aromatic notes.
Cinnamon: Brings classic spice and warmth that pairs beautifully with sweet potato and praline.
Pumpkin Pie Spice: A cozy blend of spices that deepens the fall flavor of the cheesecake.
Salt: Balances sweetness and enhances the overall flavor in both the cake and praline.
Maple Syrup: Adds caramel-like sweetness and depth to the praline topping.
Heavy Cream: Used in the praline topping for richness and to achieve a silky texture.
All-Purpose Flour: Thickens the praline topping, helping it set to a chewy consistency.
Sliced Almonds: Toasty, crunchy nuts that create the praline topping’s signature texture.
Almond Extract: Boosts nutty flavor and pairs beautifully with the sliced almonds.
Bourbon Whiskey (Optional): Adds a rich, boozy depth to the praline topping for a grown-up twist.
Why You’ll Love Bourbon Almond Praline Sweet Potato Cheesecake:
Creamy, Tangy Filling: The sweet potato cheesecake base is lush, smooth, and perfectly spiced for a fall-inspired twist on classic cheesecake.
Crunchy Praline Topping: A bourbon almond praline topping adds a chewy, caramelized crunch that balances the creamy filling.
Golden Biscoff Crust: The spiced cookie crust gives every slice an irresistible buttery and slightly crisp base.
Perfect Holiday Dessert: Elegant enough for Thanksgiving or Christmas, yet simple enough for a cozy fall gathering.
Warm Bourbon Flavor: Bourbon adds depth and a subtle warmth to the praline topping that feels indulgent and unique.
Texture in Every Bite: From the crisp crust to the creamy cheesecake and chewy praline, this dessert layers texture beautifully.
Sweet and Spiced Balance: Sweet potato, brown sugar, cinnamon, and vanilla blend seamlessly with nutty almonds and salted praline.
Showstopper Appeal: This cheesecake looks as impressive as it tastes, making it a centerpiece-worthy dessert.
Make-Ahead Friendly: Like most cheesecakes, it tastes even better after chilling, which makes it ideal for prepping ahead of time.
Seasonal Twist on Classic Cheesecake: Combines the nostalgia of sweet potato pie with the richness of cheesecake for something truly special.
Tips for Making Bourbon Almond Praline Sweet Potato Cheesecake:
Bake the Crust First: The Biscoff cookie crust should be baked at 350°F for 12–13 minutes until lightly golden. This helps it set and prevents sogginess under the cheesecake.
Use a Hot Water Bath: Bake the cheesecake in a 325°F oven for 80–90 minutes using the hot water bath method. This ensures slow, even baking and prevents cracking.
Check for Doneness: The edges should be set while the center still has a slight jiggle. The cheesecake will firm up as it cools.
Cool Gradually: After baking, turn the oven off and leave the cheesecake inside with the oven door cracked for 1 hour. This prevents sudden temperature changes that can cause cracks.
Room Temperature Cooling: Remove from the oven and cool at room temperature for 1–2 hours before refrigerating.
Chill Overnight for Best Flavor: Refrigerate for at least 4 hours or overnight before slicing. This allows the flavors to meld and the texture to set properly.
Line the Pan Well: Use parchment paper on the bottom of the springform pan for easy removal and clean slices.
Avoid Overmixing: When making the filling, mix just until smooth to prevent incorporating too much air, which can cause cracks while baking.
Toast the Almonds for Extra Flavor: Lightly toasting the almonds before making the praline topping enhances their nutty flavor.
Add Bourbon Carefully: For the praline topping, add the bourbon at the end of cooking so it retains its warmth and depth without evaporating too much.
How to Store Bourbon Almond Praline Sweet Potato Cheesecake:
Refrigerator: Store the cheesecake in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 5 days. The praline topping will stay chewy, but you can also add it right before serving if you prefer it fresher.
Freezer (Whole Cheesecake): Let the cheesecake cool and chill fully in the fridge first. Then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Freezer (Individual Slices): Slice and wrap each piece in plastic wrap, then place them in a freezer bag. This makes it easy to thaw one slice at a time.
Praline Topping Storage: If you want to prepare the praline topping ahead, store it in an airtight container in the fridge for up to 1 week. Rewarm slightly on the stove or in the microwave before spreading over the cheesecake.
FAQs:
Q: Do I have to use a water bath for this cheesecake?
A: Yes, the hot water bath helps the cheesecake bake evenly and prevents cracks. It also keeps the texture silky smooth.
Q: Can I make the cheesecake ahead of time?
A: Absolutely! Cheesecake is actually best made a day in advance. The flavor deepens, the texture sets, and it’s easier to slice after chilling overnight.
Q: What type of sweet potatoes should I use?
A: Orange-flesh sweet potatoes, like Beauregard or Jewel, work best for their natural sweetness and creamy texture once mashed.
Q: Can I skip the bourbon in the praline topping?
A: Yes! You can leave out the bourbon or replace it with vanilla extract for a non-alcoholic version. The praline will still be chewy and delicious.
Q: How do I know when the cheesecake is done baking?
A: The edges should look set, while the center still has a slight wobble. It will continue to set as it cools in the oven with the door cracked.
Q: Can I use a different crust instead of Biscoff cookies?
A: Definitely. Graham crackers, gingersnaps, or even vanilla wafers all make excellent crusts for this cheesecake.
Q: Can I freeze the cheesecake with the praline topping on it?
A: You can, but for best results, freeze the cheesecake without the topping. Add the bourbon almond praline after thawing so it stays chewy and fresh.
Love this cheesecake? Check out my other cheesecake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this bourbon almond praline sweet potato cheesecake. Happy baking!
