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 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
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
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
Scrape the filling into your springform pan and smooth the top with a spatula.
4. Bake, chill, and garnish your cheesecake
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
Sweet Potato Cheesecake Recipe
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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
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
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.
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Recipe Help
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.
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.
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.
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!
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.
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Good afternoon.
Do I need to make a water bath for your Sweet Potato Cheesecake?
Definitely not necessary since it is topped with so many items but totally up to you.
Can you send your recipe for your whipped topping and caramel sauce ?
I use the caramel icing from my Real Deal Caramel Cake and just add 1- 2 cups of heavy whipping cream to my mixer along with 4-5 teaspoons of powdered sugar and beat until stiff peaks.
Hi Jocelyn! I was wondering what the consistency of this cake should be? Should it be more cakey or kind of creamy?
It is definitely more on the creamy side for cheesecake.
I love this recipe i make a sweet potato cheesecake i m going to try this one out mines is a little sweeter but can’t wait to make this for my friendgiving
Hooray let me know how it turns out for you!
Could this be made into cheesecake bars? If so, how would you recommend doing it?
You could bake this in an 8×8 square pan and then cut them into squares but I would add parchment paper to the bottom.
Hi Jocelyn…! such a this cheesecake looks amazing and so yummy, i can’t wait try to it. Thanks for sharing and keep shared your new incredible recipes….!
Absolutely my pleasure!
Such a gorgeous cheesecake. I know my guest would be happy with such a lovely and impressive recipe.
Thank you for such yummy recipes! I showed my mother,a sweet potato lover, your recipe that she wants me to make for her part this week. Just a quick question. How did you make the beautiful white design topping?
Hooray I hope you truly enjoy it. I actually just piped fresh whipped cream on the top using a star tip.
Yum! I would have never guessed that you can make a cake with sweet potatoes, Jocelyn. This cheesecake has the potential of becoming my new favorite recipe. Excellent idea!
Thank you so much!
This sweet potato cheesecake looks gorgeous! Would love to try it for Thanksgiving! 🙂
Hooray thank you so much!