Sweet Potato Cheesecake Recipe

Jocelyn Delk Headshot By Jocelyn Delk
Jump to Recipe
Add as a Google Trusted Source

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.

This post may contain affiliate links. Read our disclosure policy.
A sweet potato cheesecake with a piece cut and pulling it out with a spatula.

How to Make This Sweet Potato Cheesecake

These step-by-step photos show how to make a sweet potato pie cheesecake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Sweet Potato Cheesecake Recipe

1. Press the gingersnap crust into your pan

Gingersnap crust mixture pressed evenly into the bottom of a springform pan

Mix the gingersnap crumbs, sugar, and melted butter, press into the bottom of your prepared springform pan, and bake until set.

2. Mix the sweet potato cheesecake filling

Spices, flour, and vanilla extract sprinkled over the sweet potato cheesecake batter in a bowl

Beat the cream cheese, sour cream, heavy cream, and sugars until smooth, then mix in the eggs one at a time, followed by the sweet potatoes, flour, vanilla, cinnamon, and nutmeg.

PRO TIP: Use the flat bottom of a measuring cup to press the crumbs into an even layer, getting all the way to the edges so the crust holds together when sliced.

3. Pour the filling over the baked crust

Unbaked spiced sweet potato cheesecake batter spread smoothly in a springform pan, ready to bake

Scrape the filling into your springform pan and smooth the top with a spatula.

4. Bake, chill, and garnish your cheesecake

Fully baked and decorated sweet potato cheesecake topped with whipped cream, pecans, and caramel drizzle on a serving plate

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!

Full Sweet Potato Cheesecake Recipe

Spiced Sweet Potato Cheesecake Recipe on a white stand with slice being slid out

Sweet Potato Cheesecake Recipe

My sweet potato cheesecake recipe has a creamy brown sugar filling, cinnamon, nutmeg, and a buttery gingersnap crust. Finish with caramel, pecans, and whipped cream y'all!
4.45 from 36 votes
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 10 servings

Equipment

Ingredients

For the Crust

  • 1 ½ cups crushed biscoff cookies or 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 melted Biscoff cookie butter or caramel sauce, nuts and whipped cream if desired.

Notes

Granulated sugar: Use ⅓ cup for a less sweet filling or naturally sweeter potatoes, and up to ⅔ cup for a sweeter filling. Taste the plain cooked sweet potatoes before choosing your amount.
Sweet potatoes: Use plain, cooked sweet potatoes without added butter, sugar, or milk. Mash until smooth and measure 2 cups after cooking and peeling. Let the mash cool before mixing it into the filling.

How to Store

  • 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

Calories: 590kcal | Carbohydrates: 60g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 411mg | Potassium: 318mg | Fiber: 1g | Sugar: 44g | Vitamin A: 5095IU | Vitamin C: 0.7mg | Calcium: 134mg | Iron: 2.1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

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. This sweet potato 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.
A slice of sweet potato cheesecake on a plate with caramel sauce and pecans on top, with a bite taken out of it

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

Recipe Help

Can I use canned sweet potatoes?

You can, but I prefer the flavor of freshly baked sweet potatoes. If you’re short on time, use thick, plain, unsweetened sweet potato puree. Drain any separated liquid and skip sweet potatoes packed in syrup.

How do you know when a cheesecake is done?

The edges should be set, and the center should jiggle slightly when you gently shake the pan. It shouldn’t look liquid or slosh around. Start checking around the one-hour mark.

Why is my sweet potato pie cheesecake lumpy?

Cold cream cheese or chunky sweet potatoes can leave lumps in the filling. Let your cream cheese soften fully and mash the sweet potatoes until smooth before mixing.

Why did my cheesecake crack?

Overmixing, overbaking, or cooling too quickly can cause cracks, boo. Mix on medium once the flour goes in, and stop baking when the edges are set but the center still jiggles slightly. If your cheesecake is already cracked, cover it with the toppings!

Why is my cheesecake still soft after chilling overnight?

It could be underbaked or have too much moisture from the sweet potatoes. Use thick, smooth mash and check that the edges are set before turning off the oven. More fridge time won’t fix an underbaked filling, y’all.

More Cheesecake Recipes

Pinterest pinterest   Facebook facebook   Twitter twitter   Email email  
Filed Under:  Cheesecake, Dessert and Baking, Fall Recipes, Oven, Thanksgiving

Comments

4.45 from 36 votes (19 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating