When I first created this sweet potato cheesecake recipe, it came from my love of both creamy cheesecakes and cozy autumn flavors. Sweet potatoes have always been a comfort food for me—whether baked, mashed, or whipped into pies at Thanksgiving. One day, I thought, why not bring that same warm, spiced sweetness into a cheesecake?

The result was pure magic. A silky, rich cheesecake with earthy sweetness from roasted sweet potatoes, paired with the familiar tang of cream cheese. It tastes like a cross between a traditional cheesecake and a holiday pie—perfect for gatherings, holidays, or simply treating yourself to something truly special.

If you love cheesecake but want a twist that feels indulgent yet comforting, this sweet potato cheesecake will win you over with every bite.

Why I Love This Recipe

There’s something irresistible about the way the flavors come together in this dessert. Sweet potatoes bring a natural sweetness and creaminess that balances beautifully with the tang of cream cheese. Unlike pumpkin, which can sometimes feel overdone, sweet potatoes give the cheesecake a slightly caramelized flavor that makes it feel fresh and unique.

Another reason I adore this recipe is how versatile it is. It’s elegant enough to serve at Thanksgiving or Christmas, but simple enough to enjoy on a weeknight when you want something comforting. The texture is smooth and velvety, the crust is buttery and slightly crisp, and the warm spices make your whole kitchen smell like home.

The beauty of this cheesecake is that it feels both familiar and new. It’s not your standard plain cheesecake, yet it doesn’t stray too far from tradition. It’s the perfect blend of indulgence and comfort food, which is why I keep coming back to it.

Ingredients for Sweet Potato Cheesecake

To make the perfect sweet potato cheesecake, you’ll need a few key ingredients that balance creaminess, sweetness, and spice. The best part? Most of them are pantry staples or easy to find at any grocery store.

For the crust, I use graham crackers, butter, and a touch of sugar. The slight crunch pairs beautifully with the creamy filling. You can also swap graham crackers for gingersnaps if you want a bolder, spiced base.

For the filling, the stars of the show are cream cheese and sweet potatoes. I prefer to roast the sweet potatoes because roasting brings out their natural caramelized sweetness, but you can also boil or steam them if you’re in a hurry. Cream cheese adds the richness, while sugar, eggs, sour cream, and warm spices tie everything together. A little vanilla enhances the flavors, and cinnamon with nutmeg gives it that cozy holiday feel.

Here’s a breakdown of what you’ll need:

Graham crackers (or gingersnaps for extra spice)
Unsalted butter

Granulated sugar
Cream cheese
Roasted sweet potatoes, mashed until silky smooth

Sour cream
Eggs
Vanilla extract

Cinnamon, nutmeg, and a pinch of ginger
A touch of flour to help with structure

These simple ingredients work together to create a cheesecake that’s smooth, rich, and packed with flavor.

How Much Time Will You Need

This cheesecake does take a little patience, but the results are worth every minute.

Preparing the crust: about 15 minutes
Making the filling: 20 minutes

Baking: 1 hour to 1 hour 10 minutes
Cooling and chilling: at least 4 hours (overnight is best)

Altogether, you’ll want to set aside about 6 hours from start to finish, though most of that time is hands-off while the cheesecake bakes and chills. Cheesecakes need time to set properly, so planning ahead is key.

How to Make This Sweet Potato Cheesecake

Step – 1: Prepare the crust
Start by crushing graham crackers (or gingersnaps) until you have fine crumbs. Mix them with melted butter and sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan, making sure it’s even. Bake for 10 minutes at 350°F to set the crust, then let it cool slightly.

Step – 2: Roast and mash sweet potatoes
If you haven’t already, roast whole sweet potatoes at 400°F until tender, about 45 minutes. Once cooled, peel off the skins and mash until completely smooth. This step is essential—lumps can affect the cheesecake’s texture.

Step – 3: Beat the cream cheese
In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar gradually, mixing until fully incorporated. Scrape down the sides of the bowl often to avoid lumps.

Step – 4: Add sweet potatoes and sour cream
Mix in the mashed sweet potatoes and sour cream. The sweet potatoes will add color and natural sweetness, while the sour cream keeps the texture velvety.

Step – 5: Flavor it up
Add eggs one at a time, mixing slowly so you don’t incorporate too much air. Stir in vanilla extract, cinnamon, nutmeg, and ginger. A small spoonful of flour helps the cheesecake set without cracking.

Step – 6: Bake the cheesecake
Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan and add hot water halfway up the sides (a water bath). This helps the cheesecake bake evenly and prevents cracks. Bake at 325°F for about 60–70 minutes, until the center is just set but still slightly jiggly.

Step – 7: Cool and chill
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight. This step makes the texture firm and silky.

Step – 8: Serve and enjoy
Remove the cheesecake from the springform pan, slice, and serve chilled. You can top it with whipped cream, caramel drizzle, or even candied pecans for an extra special touch.

Substitutions

The beauty of this recipe is its flexibility. If you don’t have all the ingredients on hand, there are plenty of swaps you can make:

Instead of graham crackers, use gingersnaps, vanilla wafers, or even digestive biscuits for the crust.
If you’re out of sour cream, Greek yogurt works just as well and adds a slight tang.
For a dairy-free version, you can use plant-based cream cheese and coconut cream (though the texture will be slightly different).

Want it less sweet? Reduce the sugar slightly, as the sweet potatoes naturally add sweetness.
To enhance the spiced flavor, try adding cardamom or cloves.

These substitutions allow you to customize the cheesecake while still keeping it delicious.

Best Side Dish of Sweet Potato Cheesecake

While cheesecake is definitely the star of the show, pairing it with the right sides can make dessert time even better. Here are three side pairings I love:

Candied Pecans – A crunchy, caramelized topping that complements the creamy cheesecake.
Spiced Apple Compote – Warm apples simmered with cinnamon and nutmeg add a fruity contrast.

Whipped Cream with Maple Syrup – Light and fluffy with just the right touch of sweetness.

These side additions elevate the cheesecake into an unforgettable dessert spread.

Serving and Presentation Tips

One of my favorite parts about making cheesecake is the presentation—it’s a dessert that feels instantly elegant, even before you dress it up. Sweet potato cheesecake in particular has that beautiful golden-orange hue that deserves to be showcased.

When serving, I like to release it from the springform pan carefully and transfer it to a cake stand or flat platter. A drizzle of caramel sauce across the top instantly elevates it, while a sprinkle of crushed pecans or candied ginger gives it texture and visual appeal. If you prefer a softer look, dollops of freshly whipped cream piped around the edges look beautiful and give each slice a little extra indulgence.

Another tip: always slice cheesecake with a sharp knife dipped in hot water, wiping between cuts. This keeps the slices neat and bakery-style perfect. Guests love that “wow” moment when you serve them a smooth, clean slice topped with just the right garnish.

Tips and Tricks to Make This Recipe Better

Cheesecake can feel intimidating, but a few small tricks will guarantee success every time.

The first tip is to make sure your cream cheese is completely softened before mixing. Cold cream cheese leads to lumps that are almost impossible to smooth out later. Another is to mash the sweet potatoes until they’re silky—you don’t want chunks interrupting that creamy filling.

Using a water bath may seem like extra work, but it truly makes a difference. It keeps the cheesecake from cracking by maintaining even moisture while it bakes. If you’re worried about water seeping in, wrap the bottom of your springform pan tightly in foil.

Finally, don’t rush the cooling process. Cheesecake needs time to set properly, so letting it rest in the oven with the door cracked, then refrigerating overnight, will give you that perfect texture. Trust me, patience pays off here.

Common Mistakes to Avoid

Even the best bakers slip up sometimes, but here are a few pitfalls you can easily avoid:

Overbeating the eggs: This incorporates too much air, which can cause the cheesecake to rise and then sink. Mix them in slowly, just until blended.
Skipping the water bath: Without it, the cheesecake is far more likely to crack.

Cutting too soon: Cheesecake looks tempting, but slicing before it’s fully chilled will give you messy slices and a soft, unset texture.
Not scraping the bowl: Lumps of unmixed cream cheese or sweet potato ruin the smooth consistency. Always scrape the sides often while mixing.

By watching out for these mistakes, you’ll ensure every cheesecake comes out bakery-worthy.

How to Store It

Cheesecake stores surprisingly well, making it a great make-ahead dessert. Once cooled and set, cover the cheesecake with plastic wrap or foil and refrigerate. It will stay fresh for about 4–5 days.

If you want to freeze it, wrap the whole cheesecake or individual slices tightly in plastic wrap, then in foil. Store in the freezer for up to two months. To serve, thaw overnight in the refrigerator. Freezing won’t affect the flavor or texture if it’s well wrapped.

FAQ

Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes, but make sure they’re unsweetened. Drain them well and mash until smooth before adding to the filling.

Do I have to use a water bath?
It’s strongly recommended. A water bath helps prevent cracks and keeps the texture silky smooth.

Can I make this cheesecake ahead of time?
Absolutely! In fact, cheesecake tastes better after chilling overnight, so making it a day in advance is ideal.

What toppings go well with sweet potato cheesecake?
Caramel sauce, whipped cream, candied pecans, or even a dusting of cinnamon sugar pair beautifully.

Can I make this gluten-free?
Yes! Simply substitute gluten-free graham crackers or cookies for the crust. The filling is naturally gluten-free.

Sweet Potato Cheesecake