Sweet Potato Pie Cheesecake with Spiced Crust

This cheesecake is delicious on its own but can be elevated with some whipped cream on top or a drizzle of caramel sauce. Pair it with a side of vanilla ice cream for that perfect contrast, or serve alongside a light, refreshing salad to balance the richness.

How to Store Sweet Potato Pie Cheesecake with Spiced Crust

Cover the cheesecake securely and store it in the refrigerator for up to one week. If you want to enjoy it later, you can freeze individual slices for up to three months. To reheat, let it thaw in the fridge overnight and if desired, warm slices gently in the oven.

Expert Tips for Cooking Sweet Potato Pie Cheesecake with Spiced Crust

• Ensure your cream cheese is at room temperature for a smooth batter.
• Don’t skip the water bath; it prevents cracking and keeps the cheesecake moist.
• Use fresh sweet potatoes if possible for the best flavor and texture.
• Pay attention to doneness—sides should be set, but the center should still slightly jiggle when shaken.
• Allowing the cheesecake to cool gradually helps avoid cracks on the surface.

Delicious Variations of Sweet Potato Pie Cheesecake with Spiced Crust

Consider adding a pinch of cayenne pepper for a spicy kick or mix in some chocolate chips for a decadent chocolate twist. You can also swap out graham crackers for ginger snaps for an extra layer of flavor.

Conclusion

Sweet Potato Pie Cheesecake with Spiced Crust offers a delightful balance of flavors and textures that everyone will love. It’s easy to make, customizable, and perfect for any occasion. Try making this sensational dessert today, and experience the warmth and sweetness that comes with every bite!

Sweet Potato Pie Cheesecake with Spiced Crust

A delightful fusion of creamy cheesecake and the warm flavors of sweet potato pie, perfect for holidays or cozy gatherings.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cheesecake filling

• 24 ounces cream cheese (softened)
• 1.75 cups sweet potato puree (about 1 large sweet potato roasted, peeled, and mashed)
• 3 large 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

For the spiced crust

• 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

Method

 

Preparation

1. Preheat the oven to 350 degrees. Wrap the bottom of a springform pan with three sheets of aluminum foil and set aside.
2. 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.
3. 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.
4. 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.

Baking

1. 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.
2. 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.
3. Once cooled, cover and transfer to the fridge to chill and set for at least four hours.

Notes

This cheesecake is delicious on its own but can be elevated with some whipped cream on top or a drizzle of caramel sauce. Pair it with a side of vanilla ice cream for the perfect contrast, or serve alongside a light, refreshing salad to balance the richness. Make sure your cream cheese is at room temperature for a smooth batter. Don't skip the water bath, as it prevents cracking and keeps the cheesecake moist.