Sweet Potato Cheesecake Recipe
This Sweet Potato Cheesecake Recipe is decadent, creamy, and perfectly luscious. It's the best of sweet potato pie paired with cheesecake for even richer flavor and more deliciousness!
Servings: 10 servings
Calories: 590kcal
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 note below!
- 4 large eggs
- 2 cups mashed sweet potatoes See note 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
Use room-temperature dairy products. Make sure your sour cream, cream cheese, and heavy cream are all at room temperature before mixing so your cheesecake is perfectly creamy without any lumps.
Make sure to plan ahead and don't rush things! Cheesecake is a dessert that is best baked ahead of time. It needs plenty of time to set up in the oven and then chilled overnight.
Bake your potatoes for a richer, sweeter flavor rather than boiling them to make sweet potato cheesecake.
Use full-fat dairy to make your cheesecake for the best flavor. This simply isn't one of those desserts where you want to save a few calories because you will definitely sacrifice the rich, creamy, flavor.
You will need a springform pan to make cheesecake. This type of pan has sides that are removable after baking while the base stays in place for serving.
This is not an overly sweet cheesecake since it's served with whipped cream and caramel sauce. If you plan to serve it plain, I suggest increasing the sugar.
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