If you love desserts that bring together comfort, spice, and a touch of autumnal charm, then this Sweet Potato Cheesecake Recipe will quickly become your new favorite indulgence. Creamy, rich, and bursting with warm spices, this cheesecake harmonizes the earthy sweetness of mashed sweet potatoes with velvety cream cheese, all nestled on a perfectly spiced cookie crust. It’s a beautiful spin on classic cheesecake that’s as stunning to serve as it is satisfying to eat.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, contributing to its luscious texture, balanced sweetness, and inviting aroma. From the crunchy ginger snap cookies that form the base to the fragrant spices that give it character, each component is thoughtfully chosen to elevate this dessert.
- 8 graham cracker sheets (126 grams): For a crisp and sturdy base with a mild sweetness that supports the flavors perfectly.
- 10 ginger snap cookies (~70 grams): Add warmth and a spicy snap to the crust for extra dimension.
- ½ cup unsalted butter (113 grams, melted): Binds the crust ingredients and adds a rich mouthfeel.
- 1½ cups mashed cooked sweet potato (~300 grams): Brings natural sweetness and creaminess, plus beautiful color.
- 24 ounces cream cheese (680 grams, room temperature): The creamy star of the filling, giving it firmness and tang.
- 1 cup granulated sugar (200 grams): Sweetens and balances the spices and tanginess.
- 3 large eggs (150 grams, room temperature): Provide structure and help everything set perfectly.
- 2 teaspoons pure vanilla extract (8 grams): Deepens flavor and adds subtle sweetness.
- 1½ teaspoons ground cinnamon (5 grams): Classic warm spice that pairs beautifully with sweet potato.
- ¼ teaspoon ground nutmeg: Adds a subtle nutty warmth.
- ¼ teaspoon ground ginger: Highlights the ginger snaps and adds a little zing.
- ¼ teaspoon ground cloves: Brings an aromatic depth to the filling.
- ¼ teaspoon kosher salt: Enhances all the flavors and balances sweetness.
How to Make Sweet Potato Cheesecake Recipe
Step 1: Prepare Your Oven and Crust
Start by preheating your oven to 350°F. This is the perfect temperature to bake the crust and cheesecake evenly without drying them out. Then, gather your graham crackers and ginger snap cookies, as they will form the deliciously spiced crust that supports the filling like a charm.
Step 2: Create the Cookie Crust
Place the graham crackers and ginger snap cookies into a food processor and pulse until they become fine crumbs. This combination gives you a neat balance of sweet and spicy in your crust. Add the melted butter, then pulse a few more times until all the crumbs are moistened and hold together when pressed.
Step 3: Press and Bake the Crust
Transfer this mixture into a springform pan, pressing it firmly into the bottom and up about one-third of the sides. This technique creates a sturdy edge that cradles the filling beautifully. Bake the crust for 10 minutes; this sets it so it doesn’t get soggy under the creamy filling.
Step 4: Prepare the Sweet Potato Filling
Rinse out the food processor and add in the mashed sweet potato. Blend it until completely smooth, then transfer to a large bowl. Adding the cream cheese and sugar next, beat the mixture with a hand mixer until ultra silky and combined. This step ensures a velvety filling free of lumps.
Step 5: Add the Flavorful Spices and Eggs
Now stir in the eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat just until smooth and combined—overmixing can cause cracks during baking. This spice blend is what gives the cheesecake its signature warm, cozy flavor profile.
Step 6: Bake to Perfection
Pour the filling over the prepared crust and place the pan on a baking sheet to catch any drips. Bake for 55 to 60 minutes. You’ll want the edges to be set while the center remains slightly jiggly. This ensures that creamy, luscious texture as it cools.
Step 7: Cool and Chill
Let the cheesecake cool at room temperature for at least four hours or, ideally, overnight. If cooling overnight, make sure to refrigerate the cheesecake after it reaches room temperature. This resting time is what allows the flavors to deepen and the texture to firm up beautifully.
How to Serve Sweet Potato Cheesecake Recipe
Garnishes
To finish your sweet potato cheesecake, consider garnishing with a light dusting of cinnamon or nutmeg. Toasted pecans or a drizzle of caramel sauce add wonderful texture and richness that complement the spices in the cheesecake.
Side Dishes
Serve alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the warmly spiced filling. For festive occasions, a glass of spiced apple cider or a smooth coffee pairing works wonders with this dessert.
Creative Ways to Present
Try slicing the cheesecake into small squares for a holiday dessert platter or serve it in mini springform pans for individual portions at parties. You can also swirl in some maple syrup or top with candied ginger for extra flair and complexity.
Make Ahead and Storage
Storing Leftovers
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Keeping it chilled maintains its creamy texture and keeps the spices bright. Make sure to cover it well to prevent any fridge odors from seeping in.
Freezing
This Sweet Potato Cheesecake Recipe freezes exceptionally well. Wrap it tightly in plastic wrap and then aluminum foil to protect against freezer burn. It will keep for up to 2 months, perfect for preparing ahead of holiday celebrations.
Reheating
When ready to enjoy frozen cheesecake, thaw it in the refrigerator overnight. Serve chilled or bring to room temperature before slicing for the best texture. Avoid microwaving as this can cause uneven warming and weeping.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes work just fine, just be sure to use plain sweet potatoes without added syrup or spices to maintain control over the flavor balance.
What can I substitute for ginger snap cookies?
If you don’t have ginger snaps, you can use gingersnaps from the store or swap in more graham crackers with a pinch of ground ginger added to the crust mixture for spice.
How do I know when the cheesecake is done baking?
Look for set edges that don’t wiggle, and a center that’s still slightly jiggly when you gently tap the pan. The residual heat will finish baking the middle as it cools.
Can this cheesecake be made ahead for a party?
Definitely. It’s actually perfect for making ahead since the flavors deepen as it rests overnight. Just keep it refrigerated until ready to serve.
Is there a way to make this recipe dairy-free or vegan?
While this recipe relies heavily on cream cheese for its signature texture, vegan cream cheese and vegan butter can be used as substitutes. The texture will be slightly different, but still delicious.
Final Thoughts
This Sweet Potato Cheesecake Recipe is a dazzling dessert that combines the best of sweet potatoes and cheesecake into one harmonious bite. Its spiced richness and creamy texture are perfect for cozy gatherings or special occasions. I’m so excited for you to try it and share this comforting treat with your loved ones — once you do, this recipe might just become your go-to for every season.
