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A slice of sweet potato cheesecake on a plate with caramel sauce and pecans on top.
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4.43 from 35 votes

Sweet Potato Cheesecake Recipe

This Sweet Potato Cheesecake Recipe is warmly spiced with 2 whole cups of mashed sweet potatoes with a gingersnap crust .
Prep Time30 minutes
Cook Time5 hours
Total Time5 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 590kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

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

How to Store this Sweet Potato Cheesecake
  • 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