Sweet Potato Cheesecake is a delightful twist on the classic cheesecake. Its rich, creamy texture combined with the natural sweetness of sweet potatoes makes for a delicious dessert. This cheesecake is perfect for fall gatherings or any time you want a slice of something special.

Why Make This Recipe

Making Sweet Potato Cheesecake is a great way to impress your family and friends. It’s not only tasty, but it also uses wholesome ingredients like sweet potatoes. This dessert combines the comforting flavors of pumpkin pie with the creamy goodness of cheesecake, making it a unique addition to your dessert table. Plus, it’s interesting and different than your standard cheesecake.

How to Make Sweet Potato Cheesecake

Ingredients:

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

Directions:

Prepare the Pan: Preheat your oven to 350°F. Wrap a 9-inch springform pan with foil and spray it with nonstick cooking spray.
Make the Gingersnap Crust: In a bowl, mix the crushed gingersnap cookies and melted butter. Press this mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then let it cool. After cooling, increase the oven temperature to 400°F.
Prepare the Sweet Potatoes: Pierce the sweet potatoes with a fork and bake them at 400°F for 50 minutes. After baking, allow them to cool, then peel and puree them.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, followed by the eggs one at a time. Mix in pumpkin pie spice, vanilla extract, heavy cream, and the sweet potato puree until well combined.
Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with boiling water. Bake the cheesecake at 350°F for 55-60 minutes. Once done, let it cool in the oven for 1 hour.
Chill: After cooling, let the cheesecake cool on a rack, then refrigerate it for at least 8 hours.
Serve: Before serving, top with homemade whipped cream, toasted pecans, and a drizzle of salted caramel sauce if desired.

How to Serve Sweet Potato Cheesecake

To serve Sweet Potato Cheesecake, slice it into pieces and place each slice on a dessert plate. Add toppings such as whipped cream, toasted pecans, or drizzles of salted caramel sauce for an extra touch of flavor. This cheesecake is best enjoyed chilled.

How to Store Sweet Potato Cheesecake

Store any leftover Sweet Potato Cheesecake in the refrigerator. Cover it well with plastic wrap or store it in an airtight container. It will keep for about 5 days. If you need to keep it longer, you can also freeze the cheesecake. Wrap it snugly in plastic wrap and then foil before placing it in the freezer. It can last up to 2-3 months in the freezer. Be sure to let it thaw in the fridge before serving.

Tips to Make Sweet Potato Cheesecake

Make sure your cream cheese is at room temperature for easy mixing.
Don’t skip the chilling step! Allowing the cheesecake to chill will help the flavors meld together and improve the texture.
If you’re short on time, you can use canned sweet potato puree instead of baking fresh sweet potatoes.

Variation

You can try using different types of cookies for the crust, such as Oreos or Nilla wafers, to give your cheesecake a new flavor. Additionally, you can add chocolate chips to the filling for a sweet twist or layer chocolate ganache on top.

FAQs

Can I use fresh sweet potatoes instead of canned?
Yes, fresh sweet potatoes work great! Just bake and puree them as directed.
How do I know when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, which makes it perfect for gatherings. Just remember to keep it refrigerated until you’re ready to serve.