This creamy and decadent Sweet Potato Cheesecake combines all the best parts of sweet potato pie and rich cheesecake in one amazing dessert.
Combine two delicious desserts into one with this decadent Baked Cheesecake made with Sweet Potato puree!
I love coming up with new ways to combine desserts that are already delicious into new ones, and I’m thrilled with how this Sweet Potato Cheesecake turned out!
It has the spiced, earthy, sweet flavor of sweet potato pie, and the texture of a NY style cheesecake, with the most amazing crust made from crushed gingersnaps!
The pecans on top add the perfect amount of crunch.
If you love cheesecake like I do, you’ll have to try some of my other varieties!
Check out my Pumpkin Cheesecake, Pecan Pie Cheesecake, Chocolate Chip Cheesecake, Turtle Cheesecake, and Lemon Blueberry Cheesecake.
Sweet Potato Cheesecake Recipe Highlights
- Gingersnap Crust – The crust is always my favorite part of a baked cheesecake, and the sweet and spicy flavor of gingersnaps makes the most amazing crispy bottom layer for a sweet potato cheesecake.
- Perfect for Thanksgiving – Instead of making a cheesecake and a sweet potato pie this year, make this recipe, that combines all of the best parts of both!
- Step by Step Recipe – You’ll be successful with this recipe, even if you’ve never made a cheesecake before in your life! Follow along with the photos and read through my tips and tricks before you get started.
Key Ingredients
Here’s what you need to make this homemade sweet potato cheesecake:
Complete list of ingredients and amounts can be found in the recipe card below.
- Gingersnap Crust: Use crushed gingersnap cookies, melted butter, and a little bit of sugar.
- Cream Cheese: You’ll need four blocks of full-fat cream cheese to make the most delicious cheesecake. Let the cream cheese sit out at room temperature for an hour or more until it’s softened.
- Sweet Potato Puree: This can be purchased in a can, but It’s also very easy to prepare using fresh sweet potatoes.
- Eggs: In this recipe, eggs act as a binder and stabilizer.
- Sugar: Both granulated and brown sugar go into this cheesecake filling.
- Spices: To bring out the wonderfully sweet and earthy flavor of sweet potatoes, we’re using cinnamon, nutmeg, and ginger.
- Toppings: Fresh whipped cream, pecans, and caramel sauce add the perfect finishing touches.
How To Make Sweet Potato Cheesecake
Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
Tip!
After you bake the crust, lower the oven temperature to 325°F (160°C), or 140°C if using a fan oven, so that it’s ready to bake the cheesecake in a few minutes.
Whipped Cream for Cheesecake
If you will be serving this cheesecake immediately, you can get away with making a simple fresh whipped cream with heavy cream, powdered sugar, and vanilla.
But if you plan to decorate the cheesecake a few days ahead of time, you might find that the whipped cream deflates. Try making stabilized whipped cream instead! First, whip together 2 tablespoons of softened cream cheese with the powdered sugar. Then mix in the heavy cream and vanilla extract and mix until stiff peaks form.
To pipe the whipped cream, fill a piping bag fitted with a large star tip. Hold the bag at a 90 degree angle and squeeze, creating circles. Lift straight up to complete! You can also pipe rosettes or do any other designs that you enjoy.
Recipe Tips
- Use room temperature ingredients. This will help you to create a super smooth and well-mixed cheesecake filling. Be sure that all of the ingredients, including the eggs, cream cheese, and sour cream are at room temp before you get started.
- Use different cookies to create a different flavor crust. If you’re not a fan of gingersnaps, this recipe works just as well with a classic graham cracker crust or one made from shortbread cookies.
- The water bath is important! This step keeps the moisture level in the oven high, and keeps your cheesecake from drying out or cracking. Another way to create this moist environment is to place a pan of boiling water on the rack underneath the cheesecake.
- Two different oven temperatures are used in this recipe. Be sure to lower the temperature of the oven after baking the crust.
- Read through the recipe card below. The instructions with the photos here are simplified a bit. For all of the details and measurements, refer to the recipe card!
Cheesecake Storing Tips
Homemade Sweet Potato Cheesecake can be stored in the refrigerator in an airtight container for up to 5 days.
Cheesecake can also be frozen for up to 2 months. You can either freeze the entire pan, or freeze individual slices to enjoy later.
To thaw frozen cheesecake, place it in the fridge overnight.
Recipe FAQs
Will this recipe work with low fat cream cheese?
For a recipe as rich and luscious as this one, I don’t recommend trying to use low-fat dairy products. For the best flavor and texture, use regular blocks of full-fat cream cheese instead.
Why Do I need to use a water bath?
This is a very important step, especially if you want to make a cheesecake without any cracks on top. Creating a humid environment in the oven helps to keep the cheesecake moist while it’s baking and cooling down.
What should I do if my sweet potato cheesecake does crack?
The good news is, that a cracked cheesecake still tastes amazing! If you need to hide any cracks, add more whipped topping and caramel sauce.
Can I make a gluten free sweet potato cheesecake?
Yes! Replace the flour in the filling with any 1:1 gluten-free baking flour, and use gluten-free cookies to make the crust.
How to Make Mashed Sweet Potatoes
For this recipe, as well as plenty of others, it’s helpful to know the best way to make smooth mashed sweet potatoes for baking!
I like to wash and peel the sweet potatoes and cut them into large cubes. Then I steam them using a steamer basket in a pot with about 2 inches of water for 10-15 minutes, or until they are soft.
From here, you can mash the potatoes by hand, or use a food processor to pulse them into a smooth puree.
More Perfect Thanksgiving Dessert Recipes
All Thanksgiving Ideas →
You are going to love how rich and creamy this homemade Sweet Potato Cheesecake is! Make it for the big holiday or as a treat for your family any day of the year.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sweet Potato Cheesecake
Equipment
- 9 inch springform pan 23 cm
- Aluminum Foil
Ingredients
For the crust:
- 1 ½ cups gingersnap cookie crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons (85 g) melted butter
For the cheesecake:
- 24 ounces (680 g) full fat cream cheese softened to room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 tablespoons (15 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 4 large eggs at room temperature
- 2 cups (425 g) mashed sweet potatoes about 15 ounces
- ½ cup (125 g) sour cream
- 1 teaspoon pure vanilla extract
For the whipped cream:
- 1 cup (240 ml) heavy whipping cream very cold
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For the toppings:
- ¼ cup finely chopped pecans
- ¼ teaspoon ground cinnamon
- ¼ cup (60 ml) caramel sauce homemade or store bought
Instructions
For the crust:
- Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
- In a medium bowl, stir together gingersnap cookie crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake in the preheated oven for 10 minutes, or until the crust looks dry. Allow to cool on a wire rack for 15 minutes.
For the cheesecake:
- Lower the temperature of the oven to 325°F (160°C), or 140°C if using a fan oven.
- In a large bowl, beat together the cream cheese, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ginger until smooth and creamy.
- Add the eggs, one at a time, scraping down the sides between each addition. Add the sweet potato and mix until fully combined. Add the sour cream and vanilla extract and mix again.
- Wrap the bottom and sides of the springform pan with two large pieces of aluminum foil, making sure the seams of the pan are covered.
- Pour the cheesecake filling into the cooled crust.
- Place the foil covered pan in a roasting pan and fill the roasting pan with 1-2” of hot water to create a water bath. Carefully transfer to the preheated oven and bake for 50-60 minutes, or until the edges are set and the center still wobbles slightly.
- Turn the oven off and open the door and allow the cheesecake to cool for one hour. Then remove from the oven and let it cool down uncovered until it’s completely cooled, about one hour. Chill in the fridge for at least 6 hours or overnight before serving.
- Run a butter knife along the edge of the pan before opening and removing the sides of the springform pan.
For the whipped cream:
- Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
- Pipe the whipped cream along the outside of the cheesecake
For the toppings:
- Sprinkle pecans and ground cinnamon on top of the cheesecake. Serve with caramel sauce if desired.
Notes:
- Use room temperature ingredients. This will help you to create a super smooth and well-mixed cheesecake filling. Be sure that all of the ingredients, including the eggs, cream cheese, and sour cream are at room temp before you get started.
- Use different cookies to create a different flavor crust. If you’re not a fan of gingersnaps, this recipe works just as well with a classic graham cracker crust or one made from shortbread cookies.
- The water bath is important! This step keeps the moisture level in the oven high, and keeps your cheesecake from drying out or cracking. Another way to create this moist environment is to place a pan of boiling water on the rack underneath the cheesecake.
- Two different oven temperatures are used in this recipe. Be sure to lower the temperature of the oven after baking the crust.
- Read through the recipe card below. The instructions with the photos here are simplified a bit. For all of the details and measurements, refer to the recipe card!
- To Store: Keep in an airtight container in the refrigerator for up to 5 days
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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