Go Back

Sweet Potato Cheesecake

A cozy dessert combining creamy cheesecake with the warm spice of sweet potato pie, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 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
For the filling
  • 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

Method
 

Preparation
  1. Bake or microwave sweet potatoes until fork tender, cool, peel, and mash until smooth.
  2. For the crust, mix graham cracker crumbs, sugar, salt, and melted butter until resembling wet sand. Press into the bottom of a 9-inch springform pan.
  3. Pre-bake the crust at 350°F for 8 minutes and cool.
Making the Filling
  1. Beat cream cheese until creamy, then add both sugars and beat until smooth.
  2. Mix in mashed sweet potatoes, sour cream, lemon juice, vanilla, and spices. Scrape the bowl well.
  3. Add eggs one at a time, mixing on low just until incorporated.
Baking
  1. Reduce oven to 325°F. Wrap springform pan with foil if using a water bath.
  2. Pour filling over the cooled crust. For a water bath, place the pan in a larger roasting pan and pour hot water around it.
  3. Bake for 60 to 75 minutes until the edges are set but the center jiggles slightly.
  4. Turn off oven, crack the door, and let the cheesecake sit for 45 minutes.
  5. Cool completely before chilling for at least 4 hours, preferably overnight.

Notes

For a smoother filling, ensure all ingredients are at room temperature. Chill the cheesecake overnight for best texture. Drizzle caramel or maple syrup when serving.