With a name like Grandbaby Cakes, it kinda goes without saying I’m usually in charge of dessert when the holidays roll around. And I ain’t mad about it! I love when I get to make something like this sweet potato cheesecake for Thanksgiving or Friendsgiving. It’s got the soul of a classic sweet potato pie, baked up into a sweet potato cheesecake with a gingersnap crust. Get into it boos.
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How to Make A Sweet Potato Cheesecake
Step 1: Whisk the gingersnaps, sugar, and butter together, press the mixture into the bottom of a springform pan, bake briefly, then set aside.
Step 2: Mix the cream cheese, sour cream, heavy cream, brown sugar, and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each, then blend in the sweet potatoes. Add the flour, vanilla, cinnamon, and nutmeg, and mix on low until just combined.
Step 3: Pour the cheesecake mixture into the springform pan.
Step 4: Bake the cheesecake, then turn off the oven and let it sit inside with the door closed until mostly cooled. Transfer to the fridge and chill overnight. Once fully chilled, garnish with caramel sauce, nuts, and whipped cream!
Sweet Potato Cheesecake Recipe
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Equipment
Ingredients
For the Crust:
- 1 ½ cups crushed gingersnaps
- 3 tablespoons granulated sugar
- 5 tablespoons melted butter
For the Cheesecake:
- 24 ounces cream cheese, room temperature 3 blocks
- ¼ cup sour cream room temperature
- ¼ cup heavy cream room temperature
- 1 ¼ cups packed light brown sugar
- ⅓-⅔ cup granulated sugar See tip below!
- 4 large eggs
- 2 cups mashed sweet potatoes See tip below!
- 2 tablespoons all purpose flour
- 1 tablespoon McCormick pure vanilla extract
- ½ teaspoon McCormick ground cinnamon
- ¼ teaspoon McCormick ground nutmeg
Instructions
For the Crust:
- Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick baking spray. Make sure it is completely secure.
- Whisk together gingersnaps, sugar, and butter.
- Press gingersnap crust into the bottom of the pan and bake for 10 minutes then set aside.
For the Cheesecake:
- Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed.
- Mix in four eggs in one at a time until well incorporated then add in sweet potatoes and blend well.
- Slow mixer down to medium low and add flour, vanilla, ground cinnamon and nutmeg then add mixture into the springform pan.
- Bake for 1 hour then turn off oven and leave cheesecake in the oven with door closed for 4 hours. Remove cheesecake from oven and refrigerate overnight.
- Serve with caramel sauce, nuts and whipped cream if desired.
Notes
- Fridge: Keep your cheesecake in the fridge, wrapped tight or stored in an airtight container. If you’re using plastic wrap, stick a few toothpicks on top to keep it from messing up the surface. Hold off on the caramel and pecans until the day you serve it so it stays looking fresh. It’ll last up to a week if stored right.
- Freezer: Let it chill on a parchment-lined sheet first (whole or sliced), then move it to an airtight container. It’ll keep for about a month. Just thaw in the fridge whenever you wanna enjoy it.
Nutrition
Recipe Tips
- Start with room temp dairy. Let your cream cheese, sour cream, and heavy cream sit out so everything mixes smoothly.
- Bake your sweet potatoes, don’t boil them. You’ll get a deeper flavor and a natural sweetness that really sets off the whole cheesecake.
- Plan ahead and don’t rush it. Cheesecake needs time to bake, cool, and chill overnight so it sets up right..
- Take your time with the springform pan. Once the cheesecake is fully chilled, run a knife around the edge gently before releasing the latch. Keep the bottom of the pan under the cheesecake to help you move it without any mess.
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Recipe Help
You can, but I don’t recommend it for this sweet potato cheesecake recipe. Baked fresh sweet potatoes give way better flavor. If you’re short on time go with sweet potato purée, not canned yams or sweet potatoes in syrup.
Bake it for the full time and make sure your oven’s holding steady. It should be just a little jiggly in the center and pulling away from the sides.
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Hi! This recipe yielded to be about 2 cheesecakes. How can I cut the ingredients to equal one cheesecake?
Hi there! Thanks so much for trying the recipe. It should actually make one 9-inch cheesecake as written, so if yours filled two pans, it sounds like something may have been measured a little differently (sweet potato volume or cream cheese size can change total batter volume quite a bit).
If you’d like to scale it down to half, divide each ingredient by 2 and bake in one 9-inch pan. Hope that helps, and so glad you enjoyed it!