Sweet Potato Cheesecake Recipe

4.45 from 36 votes

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!

Prep Time30

Cook Time5

Total Time5 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 590kcal

Author: Jocelyn Delk Adams

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