Sweet Potato Cheesecake

Sweet Potato Cheesecake is a delightful twist on the traditional cheesecake. Combining the creamy texture of cheesecake with the sweet, earthy flavor of sweet potatoes, this dessert is perfect for fall and holiday gatherings. It’s rich, flavorful, and guaranteed to impress your family and friends.

Why Make This Recipe

You should make this Sweet Potato Cheesecake because it brings a unique flavor to the classic dessert. It’s a great way to enjoy seasonal ingredients while providing a comforting dish that is perfect for celebrations or simply a cozy night at home. Plus, it offers a delicious way to incorporate more veggies into your dessert!

How to Make Sweet Potato Cheesecake

Ingredients

8 ounces gingersnap cookies, crushed
4 tablespoons unsalted butter, melted
2 pounds sweet potatoes
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
1/4 cup heavy whipping cream
Salted caramel sauce (optional)
Homemade whipped cream (optional)
Toasted pecans (optional)

Directions

Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks. Lightly spray the inside with nonstick cooking spray. In a medium bowl, mix the crushed gingersnap cookies and melted butter. Press this mixture into the bottom and 1 inch up the sides of the prepared springform pan. Bake the crust for 8 minutes and let it cool completely. Increase the oven temperature to 400°F (200°C).
Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for about 50 minutes, or until they are tender. Let them cool completely, then peel and puree the sweet potatoes using a food processor or blender. Reduce the oven temperature to 350°F (175°C).
In a stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until fully combined. Add the eggs one at a time, mixing well between each addition and scraping down the sides of the bowl. Mix in the pumpkin pie spice, vanilla extract, heavy cream, and sweet potato puree until everything is smooth and well combined.
Pour the cheesecake batter into the cooled crust. Place the springform pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan (this water bath helps prevent cracking). Bake at 350°F for 55-60 minutes. The edges should be set, but the center will still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecake rest in the oven for 1 hour.
After the cheesecake has rested, take it out of the water bath and let it cool completely on a wire rack. Once cool, refrigerate for at least 8 hours or overnight.
Before serving, you can top the cheesecake with homemade whipped cream, salted caramel sauce, and toasted pecans if you like. Enjoy this creamy cheesecake as a perfect fall or holiday dessert!

How to Serve Sweet Potato Cheesecake

Serve Sweet Potato Cheesecake chilled, straight from the fridge. You can slice it into wedges and serve it on individual plates, or present it whole on a beautiful serving platter. Adding a drizzle of salted caramel sauce and a dollop of whipped cream will make it even more special.

How to Store Sweet Potato Cheesecake

Store any leftover Sweet Potato Cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last in the fridge for up to a week.

Tips to Make Sweet Potato Cheesecake

Make sure the cream cheese is at room temperature to avoid lumps in the batter.
Don’t skip the water bath, as it helps cook the cheesecake gently and prevents cracking.
For a smoother sweet potato puree, blend until creamy before adding to the batter.

Variation

If you want to switch things up, consider adding chocolate chips or swapping the gingersnap crust for a traditional graham cracker crust. You can also experiment with different spices like cinnamon or nutmeg for added flavor.

FAQs

1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes, but make sure they are well-drained and pureed before adding them to the mixture.

2. Can I freeze Sweet Potato Cheesecake?
Absolutely! You can freeze Sweet Potato Cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.

3. How long does the cheesecake need to chill?
It’s best to chill the cheesecake for at least 8 hours or overnight for the best flavor and texture before serving.

Enjoy creating this Sweet Potato Cheesecake and impress everyone with your baking skills!