Name: Sweet Potato Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 1.5 cups graham cracker crumbs (Or gingersnaps for a spicier version.); 5 tablespoons melted butter (Use additional butter if crust crumbles.); 2 tablespoons sugar (Can be reduced if using gingersnaps.); 1 pinch salt; 16 ounces cream cheese (Room temperature for best results.); 1.5 cups mashed sweet potatoes (About 2 medium sweet potatoes, cooked and cooled.); 0.75 cups brown sugar; 0.25 cups granulated sugar; 0.5 cups sour cream or Greek yogurt; 3 large eggs (Room temperature.); 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 0.25 teaspoon nutmeg; 0.25 teaspoon ginger; 0.125 teaspoon clove; 1 teaspoon lemon juice; 0.25 teaspoon salt

sweet-potato-cheesecake-pie-2/ was the name I gave this recipe when I first typed it into my notes after Thanksgiving, and honestly, it stuck. If you’ve ever stood in the kitchen torn between creamy cheesecake and cozy sweet potato pie, this is your sign to make both in one slice. This dessert has the silky tang of cheesecake and the warm spice of pie. It sounds fancy, but it’s easier than you think and totally doable on a weeknight if you start early. I’ve baked this for potlucks, holidays, and random Sundays when I wanted something special. Let me walk you through exactly how I do it so yours turns out perfect too.

How to Make A Sweet Potato Cheesecake

What you’ll need

Here’s the plan: we’re building a buttery crust, a smooth sweet potato cheesecake filling, and baking it low and slow. For the crust, use graham crackers or gingersnaps. For the filling, grab cream cheese, mashed sweet potatoes, a handful of pantry spices, and eggs.

Ingredients that never fail me:

Crust: 1 and 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 2 tablespoons sugar, pinch of salt. Want to nerd out on crust technique? I’ve got a quick note about it here: homemade graham cracker crust.

Filling: 16 ounces cream cheese (room temp), 1 and 1/2 cups mashed sweet potatoes (about 2 medium), 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup sour cream or Greek yogurt, 3 large eggs, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon clove, 1 teaspoon lemon juice, 1/4 teaspoon salt.

Prep the sweet potatoes and crust

Bake or microwave your sweet potatoes until fork tender. Let them cool, peel, and mash until completely smooth. If your mash is lumpy, press it through a sieve or blend it briefly. This keeps the cheesecake velvety.

For the crust, stir crumbs, sugar, salt, and melted butter until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Use a flat-bottom glass to compress it evenly. Bake at 350°F for 8 minutes, then cool. This tiny pre-bake keeps the crust crisp and not soggy later.

Make the filling

Beat the cream cheese until creamy and lump free. Add brown sugar and granulated sugar; beat again until smooth. Mix in mashed sweet potatoes, sour cream, lemon juice, vanilla, and spices. Scrape the bowl well so everything blends. Add eggs last, one at a time, mixing on low just until incorporated.

The mixture should be thick but pourable, with no visible lumps. If you see stubborn bits, give it a final low-speed whip and scrape the bowl. This is where the magic texture of sweet-potato-cheesecake-pie-2/ really starts to happen.

Bake it right

Reduce oven to 325°F. Wrap the outside of your springform pan with foil if you plan to use a water bath. Pour filling over the crust. For the most foolproof result, set the pan inside a larger roasting pan and pour hot water around it, about halfway up the sides. The steam helps prevent cracks.

Bake 60 to 75 minutes. The edges should look set, and the center should jiggle slightly like Jell-O, not sloshy. Turn the oven off, crack the door slightly, and let the cheesecake rest inside for 45 minutes. Then remove, run a thin knife around the edge, and cool completely. Chill at least 4 hours, preferably overnight. Chilling transforms it from good to wow.

When ready to serve, release from the pan and slice with a hot, clean knife. You’ll see creamy layers and that gorgeous orange glow from the sweet potatoes.

Pro move: If you don’t want a water bath, bake at 300°F for a bit longer and place a pan of water on the rack below. It’s a gentler environment for the cheesecake.

Recipe Tips

Use room-temperature cream cheese and eggs. Cold ingredients lead to lumps.
Whip the cream cheese first until smooth, then add everything else. It sets the stage for a silky filling.
Mash the sweet potatoes very smooth. For extra finesse, blend briefly or pass through a sieve. You can start with leftover baked sweet potatoes too.
Don’t overmix once the eggs go in. Too much air can cause cracks.
Water bath helps, but if you skip it, lower the oven temp and avoid opening the door.
Cool slowly and chill fully. Cheesecake texture improves drastically after a long chill.

“I made this for my family and my dad, who swore he didn’t like cheesecake, took the last slice home. The texture is unreal and the spices are perfect.”

A little extra tip: if you struggle with crust crumbling, add 1 extra tablespoon melted butter or press the crumbs up the sides slightly to anchor the base. And yes, I keep the name sweet-potato-cheesecake-pie-2/ on my recipe card so I can always find it fast.

Sweet Potato Cheesecake Variations

There are plenty of fun twists that still keep the soul of this dessert.

Gingersnap crust: Swap graham crackers for gingersnaps and reduce added sugar in the crust. The extra spice is amazing for holidays.

Swirl it: Spoon 1/3 cup caramel or salted caramel on top and swirl before baking. It gives ribbons of buttery sweetness through the filling.

Mini cheesecakes: Bake in a muffin tin with liners. Press 1 tablespoon crust into each cup, fill to the top, and bake 18 to 22 minutes at 325°F. Chill and top with whipped cream.

Lighter swap: Use part Greek yogurt in place of sour cream and reduce sugar by a couple tablespoons. The cheesecake still tastes rich and gently sweet.

All-out cozy: Top with toasted pecans and a dollop of maple whipped cream. The mix of warm spice, maple, and crunch is a dream.

However you riff, the spirit of sweet-potato-cheesecake-pie-2/ stays the same: creamy comfort with a hint of holiday spice.

Common Mistakes to Avoid

Rushing the chill: Slicing too soon is the fastest way to make the texture feel soft or messy. Give it time in the fridge. Overnight is best.

Overbaking: If the center is fully set in the oven, it’ll be dry by the time it cools. Look for that soft jiggle in the center and trust the carryover heat.

Cold ingredients: Cream cheese straight from the fridge won’t blend smoothly and can create tiny lumps you can taste.

Skipping the scrape: Scrape the bowl and beater. Pockets of unblended cream cheese show up as white streaks in the final slice.

Not protecting the crust: If water sneaks into the pan during a bath, the crust can get soggy. Wrap the pan in foil or use a silicone water-bath wrap.

Crank the heat: High heat seems efficient but it curdles the filling. Low and slow preserves the custardy texture you want in a cheesecake.

Serving Suggestions

Top with lightly sweetened whipped cream and a pinch of cinnamon or nutmeg.
Drizzle warm caramel or maple syrup for extra comfort vibes.
Add a scatter of chopped toasted pecans or walnuts for crunch.
Serve with hot coffee or spiced chai to bring out the warm notes.
Dress up leftovers by adding a spoonful of Greek yogurt and honey for breakfast.
For clean slices, dip your knife in hot water and wipe between cuts.

And if you need a quick refresher later, I keep notes under the tag sweet-potato-cheesecake-pie-2/ so I never lose track of this exact version.

Common Questions

Do I have to use a water bath? No, but it helps prevent cracks and keeps the texture silky. If you skip it, bake at a slightly lower temp and place a pan of hot water on the lower rack to add moisture.

Can I use canned sweet potato? Yes, just make sure it’s plain and well-drained. Avoid canned pie filling with added sugar and spices.

How long does it keep? The cheesecake keeps well covered in the fridge for 4 to 5 days. You can also freeze slices tightly wrapped for up to 2 months.

My cheesecake cracked. What now? No stress. Chill it as usual and cover the top with whipped cream or a caramel drizzle. It’ll taste just as good.

Can I make it gluten free? Use gluten-free cookies for the crust and ensure other ingredients are certified gluten free. The filling itself is naturally gluten free.

Cheesecake can feel intimidating, but with a gentle bake, room-temp ingredients, and a calm cool down, you’ll get that ultra-smooth slice every time. This sweet-potato-cheesecake-pie-2/ has become my go-to when I want something cozy and crowd-pleasing without a ton of fuss. If you like reading around before you start, check out this helpful take on the style from Sweet Potato Cheesecake Pie – Global Kitchen Travels and a lovely spiced version here at Sweet Potato Cheesecake Recipe. I hope this guide gives you the confidence to make it tonight or for your next get-together. When you slice into that creamy center and feel the warm spice hit, you’ll understand why I keep coming back to sweet-potato-cheesecake-pie-2/.