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Prepare the Crust:
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Make the crust:
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
Bake the crust:
Bake the crusts for 5-7 minutes until set. Remove from the oven and let them cool slightly while preparing the filling.
Prepare the Sweet Potato Layer:
Mash the sweet potatoes:
In a medium bowl, mix the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger (if using), vanilla extract, and the egg until smooth and well combined.
Prepare the Cheesecake Layer:
Beat the cream cheese:
In another bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add eggs and cream:
Beat in the sour cream, egg, vanilla extract, and heavy cream until fully combined and smooth.
Assemble the Cheesecake Cups:
Layer the sweet potato filling:
Spoon about 1 tablespoon of the sweet potato mixture on top of each baked crust and smooth the tops.
Add the cheesecake layer:
Pour the cheesecake mixture over the sweet potato layer in each muffin cup, filling the liners almost to the top.
Bake the Cheesecake Cups:
Bake:
Bake the sweet potato cheesecake cups for 20-25 minutes, or until the centers are set but still slightly jiggly.
Cool:
Turn off the oven and leave the cups inside with the door slightly ajar for 10 minutes. Then remove from the oven and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
Serve:
Garnish and serve:
Top each Sweet Potato Cheesecake Cup with whipped cream, crushed graham crackers, and a sprinkle of cinnamon before serving.
Enjoy these delicious and creamy Sweet Potato Cheesecake Cups—perfect for an individual-sized treat!
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