This sweet potato cheesecake is a warm, tasty twist on the classic dessert. With creamy filling and a hint of spice, it’s perfect for any season!
Honestly, who knew sweet potatoes could taste so good in dessert? I love serving this with whipped cream on top—it’s a hit at every gathering!
Key Ingredients & Substitutions
Gingersnap or Graham Cracker Crumbs: Gingersnap crumbs add a spicy kick to the crust. If you want a milder flavor, graham crackers work great! Some friends use crushed nuts for a gluten-free option; it gives a lovely crunch.
Sweet Potatoes: The star of this cheesecake! Make sure to cook them until very soft. If you’re short on time, canned sweet potatoes can be a convenient substitute; just drain and mash them well.
Cream Cheese: Full-fat cream cheese is best for a smooth, creamy texture. For a lighter version, you can use low-fat cream cheese, but it may not be as rich. I always stick with the regular cream cheese for that classic taste!
Sour Cream & Heavy Cream: These add richness to your filling. If you want a lighter option, you can replace them with plain Greek yogurt. It gives a nice tang without losing creaminess!
How Do You Prevent Cracking in Your Cheesecake?
Cracking is a common issue, but there are easy ways to ensure a smooth top. Here are some tips:
- Use room temperature ingredients, especially cream cheese. This helps achieve a uniform mixture.
- Mix on lower speed to avoid incorporating too much air, which can cause cracks.
- Bake it in a water bath (bain-marie). Place your springform pan in a larger baking pan filled with hot water—it creates a moist environment.
- Cool it gradually. After baking, let it cool in the oven with the door ajar for an hour to gradually lower the temperature.
Following these steps will help you achieve a perfectly smooth cheesecake every time! Enjoy your baking!
Sweet Potato Cheesecake Recipe
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups gingersnap or graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp brown sugar
For The Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
For The Topping:
- Caramel or maple syrup (for drizzling)
- Whipped cream
- Chopped pecans
How Much Time Will You Need?
This sweet potato cheesecake takes about 20 minutes to prepare, and then requires approximately 60-70 minutes of baking time. After that, you’ll want to chill it in the fridge for at least 4 hours or overnight. So plan for a total of around 5-6 hours, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This step is crucial so that your cheesecake bakes evenly.
2. Make the Crust:
In a mixing bowl, mix together your gingersnap or graham cracker crumbs, melted butter, and brown sugar. Use a fork to stir until all crumbs are well coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the oven for 8-10 minutes, then take it out and let it cool while you prepare the filling.
3. Prepare the Sweet Potatoes:
If your sweet potatoes aren’t cooked yet, boil or roast them until they’re tender. Once cooked, peel and mash them until they’re smooth, then set aside to cool.
4. Prepare the Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s nice and creamy. Gradually add in the granulated sugar and brown sugar. Continue beating until fluffy. Then, add the eggs one at a time, making sure to mix well between each addition.
5. Combine the Ingredients:
Next, add in the sour cream, heavy cream, and vanilla extract. Stir everything together until it’s smooth. Finally, gently mix in the mashed sweet potatoes, cinnamon, nutmeg, ginger, and salt until well combined.
6. Pour the Filling:
Carefully pour the filling over the cooled crust in the springform pan. Use a spatula to smooth out the top so it’s even.
7. Bake the Cheesecake:
Place the cheesecake in your preheated oven and bake it for about 60-70 minutes. You want the center to be set but with a slight jiggle. To prevent any surface cracks, you can place a pan of hot water on the lower rack while baking—it adds moisture to the oven.
8. Cool the Cheesecake:
After baking, turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour. This gradual cooling helps prevent cracks as well. After that, take it out and let it cool completely at room temperature.
9. Chill and Serve:
Once completely cool, put the cheesecake in the fridge and let it chill for at least 4 hours or even overnight for the best results. When you’re ready to serve, drizzle on some caramel or maple syrup, add a dollop of whipped cream, and sprinkle on some chopped pecans for that perfect finishing touch.
Enjoy your rich, creamy Sweet Potato Cheesecake with the delicious warmth of autumn spices and the crunch of pecans. It’s sure to impress your friends and family!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can absolutely use canned sweet potatoes! Just make sure to drain them well and mash them before adding to the filling. This will save you time while still providing that delicious sweet potato flavor.
Can I Make This Cheesecake Dairy-Free?
For a dairy-free version, use dairy-free cream cheese and substitute the sour cream with coconut cream or a non-dairy yogurt. Make sure to choose a vegan butter for the crust if using gingersnap cookies!
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. Just make sure to keep it covered to maintain its moisture and flavor!
How Do I Prevent My Cheesecake From Cracking?
To help prevent cracks, mix your filling ingredients on low speed to avoid incorporating too much air. Additionally, baking in a water bath can create a more humid environment, and allowing the cheesecake to cool slowly in the oven will also help minimize cracks.
