Sweet Potato Cheesecake

After the cheesecake has rested, remove it from the water bath and let it cool completely on a wire rack.

Once cool, refrigerate for at least 8 hours or overnight.

Serve:

Before serving, top the cheesecake with homemade whipped cream, salted caramel sauce, and toasted pecans if desired.

Enjoy this luscious, creamy cheesecake as a delightful fall or holiday treat!