This showstopping Sweet Potato Cheesecake is the ultimate holiday dessert masterpiece! Combining the velvety richness of classic New York-style cheesecake with the warm spiced comfort of Southern sweet potato pie, it features a crisp gingersnap-graham crust, a luscious vanilla bean cheesecake layer, and a vibrant spiced sweet potato top layer kissed with cinnamon, nutmeg, and brown sugar.
Baked gently in a water bath for a silky, crack-free finish and crowned with fluffy whipped cream and a delicate dusting of cinnamon, this elegant dessert will steal the spotlight on any Thanksgiving, Christmas, or celebration table!
Why You'll Love This Recipe
- Stunning two-layer presentation: Crisp crust base topped with creamy white vanilla cheesecake and vibrant orange spiced sweet potato layer
- Real roasted sweet potatoes: Smooth homemade roasted sweet potato puree delivers naturally sweet, earthy autumn flavor
- Silky smooth texture: A gentle water bath ensures ultra-creamy, velvety cheesecake without cracks or sinking
- Perfect holiday make-ahead: Bakes and chills beautifully up to 3 days in advance for stress-free entertaining!
If you love cozy autumn desserts like our Pumpkin Gooey Butter Cake and our Applesauce Cake, this gourmet sweet potato cheesecake will become your new holiday tradition.
Key Ingredients & Smart Substitutions
Here are the wholesome ingredients you’ll need:
- Gingersnap & Graham Crust: 1 cup graham cracker crumbs, 1/2 cup finely crushed gingersnap cookies, 2 tbsp brown sugar, and 5 tbsp melted butter.
- Cream Cheese: 3 blocks (24 oz total) full-fat brick cream cheese, completely softened to room temperature.
- Sweet Potato Puree: 1.5 cups smooth roasted sweet potato puree (roast 2 sweet potatoes in foil until soft and blend until velvety).
- Sugars: 3/4 cup granulated sugar and 1/2 cup packed light brown sugar.
- Sour Cream: 1/2 cup full-fat sour cream at room temperature (adds signature tang and silky texture).
- Eggs: 3 large eggs + 1 egg yolk at room temperature.
- Autumn Spices: 1.5 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp ground cloves.
- Vanilla & Flour: 2 tsp pure vanilla extract, 2 tbsp all-purpose flour (stabilizes texture), and 1/4 tsp salt.
- Garnish: Fresh whipped cream, a dusting of cinnamon, and fresh sage leaf for serving.
How to Make Sweet Potato Cheesecake (Step-by-Step)
1. Prep & Par-Bake Crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, crushed gingersnaps, brown sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan using the flat bottom of a glass cup. Bake for 10 minutes, then set aside to cool.
2. Make Cheesecake Batters & Layer: Beat softened cream cheese and sugars with an electric mixer on medium-low speed until creamy and smooth. Blend in sour cream, vanilla, flour, and salt. Add eggs one at a time on low speed just until combined. Pour half of the vanilla batter over the cooled crust. To the remaining batter, mix in the sweet potato puree, cinnamon, nutmeg, ginger, and cloves. Gently spread the spiced sweet potato layer evenly over the vanilla layer with a silicone spatula.
3. Water Bath & Gentle Bake: Wrap the outside of the springform pan securely with two layers of heavy-duty foil (or place inside a silicone baking pan). Place inside a large roasting pan and pour boiling water into the roasting pan to reach 1 inch up the sides. Bake at 325°F (163°C) for 65 to 75 minutes until edges are set but center has a slight gentle wobble. Turn off oven, crack door open, and let cool inside for 1 hour.
4. Chill, Slice & Garnish: Remove cheesecake from water bath, unwrap foil, and refrigerate uncovered for at least 6 hours (preferably overnight). Run a thin knife around edges, release springform latch, slice into neat wedges with a warm knife, and top with whipped cream and cinnamon!
Chef's Cheesecake Secrets
- Room temperature ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature before beating to prevent lumps and overmixing
- Slow cooling prevents cracks: Turning off the oven and leaving the cheesecake inside with the door cracked for 1 hour allows it to cool gradually without contracting or cracking!
Variations & Toppings
- Praline Pecan Topping: Spoon warm brown sugar buttered pecans over the top before serving.
- Bourbon Caramel Drizzle: Drizzle with homemade salted bourbon caramel sauce.
- Marshmallow Fluff Cream: Top with toasted marshmallow meringue for a sweet potato casserole inspired twist.
Storage & Freezing Instructions
To Store: Store in an airtight container or cover loosely with foil in the refrigerator for up to 5 days.
To Freeze: Wrap the whole cooled cheesecake (without whipped cream) or individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, canned sweet potato puree (not candied yams in syrup) works great if thoroughly drained.
How do I know when the cheesecake is done?
The outer 2 inches should look set and matte, while the very center has a slight gelatin-like wobble when gently nudged.
More Decadent Autumn Bakes to Savor Next
- Pumpkin Gooey Butter Cake — Decadent St. Louis-style pumpkin dessert bars.
- Applesauce Cake — Old-fashioned spiced snack cake with caramel frosting.
- Carmelitas — Chewy caramel chocolate oat crumble dessert bars.
Sweet Potato Cheesecake
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
Description
Indulge in this creamy Sweet Potato Cheesecake, a delightful twist on a classic favorite. With a luscious filling combining sweet potatoes, cream cheese, and warm spices like cinnamon and nutmeg, this dessert is perfect for any occasion. The crunchy graham cracker crust adds the perfect contrast to the smooth filling. Whether you’re celebrating the holidays or enjoying a cozy night in, this cheesecake will leave you and your guests craving more.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/2 cup crushed gingersnap cookies
- 2 tablespoons brown sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup sour cream, room temperature
- 3 large eggs + 1 egg yolk, room temperature
- 1.5 cups roasted sweet potato puree, smooth
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
For Garnish:
- Whipped cream & dusting of ground cinnamon
Instructions
- Make & Par-Bake Crust: Preheat oven to 325°F (163°C). Combine graham crumbs, gingersnap crumbs, brown sugar, and melted butter. Press into 9-inch springform pan and bake for 10 minutes. Cool.
- Layer Fillings: Beat cream cheese and sugars until smooth. Add sour cream, vanilla, flour, and eggs. Pour half over crust. Mix sweet potato puree and spices into remaining batter, then smooth over top.
- Bake in Water Bath: Wrap pan in foil and place in roasting pan with hot water bath. Bake at 325°F for 65 to 75 minutes. Turn off oven, crack door, and let rest 1 hour.
- Chill, Slice & Garnish: Chill in refrigerator for at least 6 hours or overnight. Slice into clean wedges and garnish with whipped cream and cinnamon!
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
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