Description

This sweet potato cheesecake is a creamy, spiced twist on a classic dessert. With its rich texture, warm flavors, and golden-orange color, it’s perfect for holidays, family gatherings, or anytime you want something comforting yet impressive. The buttery graham cracker crust balances the silky filling, while roasted sweet potatoes add a natural sweetness that makes each bite feel cozy and indulgent. This cheesecake is best prepared ahead of time, giving it the chance to set overnight for a flawless texture. Serve it chilled with caramel drizzle, whipped cream, or candied pecans for a dessert that looks as beautiful as it tastes.

Ingredients

Scale

1 ½ cups graham cracker crumbs (or gingersnaps)
6 tbsp unsalted butter, melted
2 tbsp sugar
24 oz cream cheese, softened
1 ½ cups mashed roasted sweet potatoes (about 2 medium)
1 cup sugar
3 large eggs
½ cup sour cream
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Pinch of ginger
2 tbsp all-purpose flour

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Instructions

Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar until combined. Press into bottom of springform pan and bake 10 minutes. Cool slightly.
Reduce oven to 325°F. In a large bowl, beat cream cheese until smooth. Add sugar gradually, mixing until creamy.
Mix in mashed sweet potatoes and sour cream. Scrape bowl to avoid lumps.
Add eggs one at a time, mixing gently. Stir in vanilla, spices, and flour.
Pour filling into crust. Place pan in a water bath and bake 60–70 minutes, until center is just set.
Turn off oven, crack door open, and let cheesecake cool for 1 hour. Refrigerate at least 4 hours, preferably overnight.
Release from pan, slice with a hot knife, and serve with desired toppings.

Notes

For an extra touch, try a gingersnap crust instead of graham crackers. A drizzle of maple caramel sauce pairs beautifully with the sweet potato flavor. Always chill overnight for the best texture.

Prep Time: 35 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 420
Sugar: 27g
Sodium: 280mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g
Cholesterol: 115mg