Sweet Potato Cheesecake

If you're looking for a rich, creamy, and unique twist on classic cheesecake, this Sweet Potato Cheesecake with a crunchy gingersnap crust is a must-try! It’s packed with warm spices, velvety texture, and just the right amount of sweetness, making it the perfect dessert for holidays, special occasions, or just a cozy night in. Plus, it’s a make-ahead dream—so you can spend less time baking and more time enjoying!

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Sweet Potato Cheesecake Recipe

Why You'll Love This Sweet Potato Cheesecake Recipe

• Perfect Make-Ahead Dessert: Ideal for busy schedules, as it needs to chill overnight

• Rich and Creamy Texture: The combination of cream cheese and sweet potatoes creates an ultra-smooth cheesecake

• Great for Entertaining: A show-stopping dessert that impresses guests with minimal effort

• No-Waste Recipe: Uses baked sweet potatoes, making it a great way to use up leftovers

• Stays Fresh for Days: Can be made ahead and stored in the fridge, making it a stress-free dessert option

  
  

Baking Tips & Tricks

• Use Room Temperature Ingredients: Ensures a smooth, lump-free batter

• Avoid Overmixing: Overmixing can introduce too much air, causing cracks in the cheesecake

• Cool Gradually: Turning off the oven and letting the cheesecake sit with the door closed prevents drastic temperature changes and cracks

• Chill Overnight: Refrigerating for at least 8 hours helps set the cheesecake and enhances the flavor

Sweet Potato Cheesecake Recipe

*Inspired by Grandbaby Cakes

Servings: 12 | Prep Time: 30 minutes | Cook Time: 5 hrs. 

Ingredients:

Crust:

• 1-1/2 c. crushed ginger snaps cookies

• 3 T. granulated sugar

• 5 T. melted butter

Cheesecake

• 24 oz. cream cheese, room temperature (3 blocks)

• 1/4 c. sour cream, room temperature

• 1/4 c. heavy cream, room temperature

• 1-1/4 c. light brown sugar, packed

• 2/3 c. sugar

• 4 large eggs

• 2 c. baked sweet potatoes, mashed

• 2 T. all-purpose flour

• 1 T. pure vanilla extract

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

Let's Get Started!

For the Crust:

Preheat oven to 350 degrees. Spray a 9-inch spring form pan with cooking spray. Make sure that the pan is secure.

1. Mix together the ginger snaps, sugar and butter.

   (1-1/2 c. crushed ginger snaps cookies, 3 T. sugar, 5 T. melted butter)

   *Press ginger snaps crust into the bottom of the springform pan.

   *Bake for 10 minutes, then set aside.

For the Cheesecake:

1. Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for 4 minutes on high speed until well mixed. *A standing mixer works best for this recipe.

   (24 oz. cream cheese,1/4 c. sour cream, 1/4 c. heavy cream, 1-1/4 c. packed light brown sugar, 2/3 c. granulated sugar)

2. Mix in four eggs, one at a time until well incorporated, then add sweet potatoes and blend well.(4 eggs, 2 c. mashed sweet potatoes) Slow mixer down to medium/low and add flour, vanilla, ground cinnamon and nutmeg.(2 T. flour, 1 T. vanilla extract, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg) Add cheesecake mixture into the springform pan.

3. Bake for 1 hour then turn off the oven and leave the cheesecake in the oven with the door closed for 4 hours.

   *Remove cheesecake from the oven and refrigerate overnight. Serve with caramel sauce, whipped cream, and nuts (optional). This cheesecake is worth the wait😊