24 ounces cream cheese (softened)
1 3/4 cup sweet potato puree (about 1 large sweet potato roasted, peeled, and mashed)
3 eggs
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
2 tablespoons flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
13.5 sheets graham crackers
3/4 cup butter (melted)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon sea salt

Directions

Preheat the oven to 350 degrees. Wrap the bottom of a springform pan with three sheets of aluminum foil and set aside. Crush the graham cracker sheets into crumbs by hand or using a food processor. Combine the graham cracker crumbs with the melted butter, brown sugar, cinnamon, ginger, and sea salt. Press this mixture into the bottom of the prepared springform pan.

Using a hand mixer or stand mixer, beat the cream cheese until smooth, about 4 minutes. Add in the sweet potato puree, eggs, brown sugar, granulated sugar, sour cream, flour, vanilla extract, cinnamon, nutmeg, and sea salt. Mix until uniform and smooth, pausing to scrape down the sides of the bowl as necessary. It’s okay if there are small pieces of sweet potato in the batter, but ensure no dry pockets of flour remain.

Gently pour the batter into the prepared crust. Tap the pan gently on the countertop to settle the batter and use a spatula to spread it evenly. Place the pan in the oven and bake for about one hour. For best results, place the springform pan flat into the middle of a larger pan, then pour in one inch of boiling water. This method helps with even cooking. Bake in the center rack of the oven for an additional hour. Remove the cheesecake from the oven and allow it to come to room temperature. Once cooled, cover and transfer to the fridge to chill and set for at least four hours.