Print

Perfectly Creamy Baked Sweet Potato Cheesecake with Gingersnap Crust

A close-up of one rich slice of sweet potato cheesecake with a dark crust, sitting on a light plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy sweet potato cheesecake, a wonderful twist on classic holiday desserts. It features a spiced sweet potato filling over a crunchy gingersnap crust, perfect for your fall gatherings.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes, baked and pureed)
  • 1 cup granulated sugar (for filling)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • Optional Topping: 1 cup heavy whipping cream, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  2. Prepare the crust: In a medium bowl, combine the gingersnap crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  3. Prepare the sweet potato puree: Bake sweet potatoes until soft. Scoop out the flesh and mash until completely smooth. Measure out 1 1/2 cups.
  4. Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the mashed sweet potato, 1 cup granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the filling over the cooled gingersnap crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly.
  7. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight wobble.
  8. Turn off the oven, prop the door open slightly (about 1 inch), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. If using the topping: Beat the heavy whipping cream, maple syrup, and vanilla extract until stiff peaks form. Spread or pipe over the chilled cheesecake before slicing.

Notes

  • For the smoothest filling, make sure your cream cheese, eggs, and sour cream are truly at room temperature before mixing.
  • If you do not have a springform pan, you can make this as Sweet Potato Cheesecake Squares using a 9×13 inch baking dish lined with parchment paper.
  • This recipe makes a rich sweet potato dessert that pairs well with coffee or a light dessert wine.

Nutrition

Find it online: https://cookingbycarla.com/sweet-potato-cheesecake-recipe-creamy-fall-dessert/