Sweet Potato Cheesecake: Easy Festive Recipe

Sweet potato cheesecake has become my absolute favorite way to celebrate autumn, and it all started with a happy accident. I was trying to make my go-to sweet potato pie one Thanksgiving, but somehow ended up with a creamy cheesecake batter instead. The aroma of cinnamon and nutmeg filled my kitchen, and when I took that first bite, I knew I’d stumbled upon something magical. It’s a true sweet potato pie cheesecake hybrid, offering that familiar spiced sweetness with the luxurious texture of cheesecake. If you’re looking for comforting and decadent dessert recipes with sweet potato, you’ve found a winner. Let’s get cooking!

Why You’ll Love This Sweet Potato Cheesecake

This dessert is a true winner for so many reasons. It’s incredibly delicious, boasting a rich, spiced flavor that’s perfect for cozy gatherings. You’ll love how surprisingly simple this easy sweet potato cheesecake is to whip up, even on a busy weeknight. Plus, it’s a healthier-ish indulgence compared to some other desserts, thanks to the natural sweetness and vitamins from the sweet potatoes. It’s budget-friendly too, using common pantry staples. The whole family will adore this decadent treat, and the resulting creamy sweet potato cheesecake is always a crowd-pleaser. It’s a fantastic way to enjoy seasonal flavors!

Ingredients for Homemade Sweet Potato Cheesecake

Gathering the right ingredients is key to achieving the perfect texture and flavor for this delightful dessert. You’ll need ingredients for both the crust and the luscious sweet potato cheesecake filling. For the crust, we’ll use 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter. The star of the show, the filling, requires 2 cups mashed sweet potatoes (about two medium ones, boiled and mashed until smooth), 24 oz softened cream cheese for that signature richness, and 1 cup granulated sugar for sweetness. We’ll also add ½ cup sour cream and 3 large eggs for a creamy texture. For that comforting spiced flavor, grab 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and ¼ tsp salt. An optional topping of whipped cream or toasted pecans adds a lovely finish.

How to Make Sweet Potato Cheesecake

Let’s dive into making this incredible dessert. This step-by-step guide will walk you through how to make sweet potato cheesecake, ensuring a creamy, flavorful result every time. It’s a straightforward process for a truly special treat.

1. Step 1: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing it.
2. Step 2: For the crust, combine the 1 ½ cups graham cracker crumbs with ¼ cup granulated sugar. Pour in the ½ cup melted unsalted butter and mix until the crumbs are evenly moistened, resembling wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
3. Step 3: Peel and boil your fresh sweet potatoes until they are fork-tender. Drain them well and mash them until completely smooth, ensuring no lumps remain. Allow the mashed sweet potatoes to cool to room temperature.
4. Step 4: In a large mixing bowl, beat the 24 oz softened cream cheese until it’s wonderfully smooth and creamy. Gradually add 1 cup of granulated sugar, beating until well combined. Stir in the ½ cup sour cream and 1 tsp vanilla extract until the batter is homogenous.
5. Step 5: Add the cooled mashed sweet potatoes to the cream cheese mixture. Incorporate the spices: 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and ¼ tsp salt. Mix everything until the batter is a uniform color and the spices are evenly distributed. This is where that amazing sweet potato cheesecake filling starts to come together.
6. Step 6: Add the 3 large eggs one at a time, beating on low speed just until each egg is incorporated. Be careful not to overmix at this stage, as this can lead to cracks in your cheesecake.
7. Step 7: Pour the luscious sweet potato cheesecake batter evenly over the cooled crust in the springform pan. Gently tap the pan on your counter a few times to release any trapped air bubbles, ensuring a smooth top.
8. Step 8: Place the springform pan on a baking sheet. Bake for 60–70 minutes. You’ll know it’s ready when the edges are set, but the center still has a slight jiggle, like a delicate pudding. This is a key indicator for a perfect sweet potato cheesecake recipe.
9. Step 9: Once baked, turn off the oven. Crack the oven door open slightly and let the cheesecake cool gradually inside the oven for about 1 hour. This slow cooling process helps prevent cracking.
10. Step 10: Carefully remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours, but preferably overnight, to allow the flavors to meld and the texture to fully set.
11. Step 11: Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides.
12. Step 12: Garnish with whipped cream or toasted pecans if desired. Slice with a warm knife for clean cuts and enjoy your homemade sweet potato cheesecake!

Pro Tips for the Best Spiced Sweet Potato Cheesecake

Achieving that perfect slice of spiced sweet potato cheesecake is all about a few key techniques. I’ve learned that using room temperature ingredients makes a huge difference in achieving a smooth, lump-free batter. Also, don’t skip the slow cooling process in the oven; it’s crucial for preventing cracks and ensuring an even texture.

• Always use room temperature cream cheese, eggs, and sour cream for the smoothest batter.
• For an extra layer of flavor, toast your graham cracker crumbs lightly before mixing them with butter.
• A water bath is your best friend for baking cheesecakes; it guarantees even cooking and prevents cracks. For more on water bath techniques, check out this guide.
• Be patient! The chilling time is essential for the cheesecake to set properly and develop its full flavor.

What’s the secret to perfect sweet potato cheesecake?

The secret to the best sweet potato cheesecake lies in slow, even cooking and gradual cooling. Using a water bath and then letting it cool in the turned-off oven prevents drastic temperature changes that cause cracks. This technique ensures a luxuriously creamy texture.

Can I make sweet potato cheesecake ahead of time?

Absolutely! This cheesecake is ideal for making ahead. I often prepare it the day before a gathering. It allows the flavors to meld beautifully and ensures the texture is perfectly set. Just cover it well and keep it refrigerated until you’re ready to serve. For more make-ahead dessert tips, you can explore our latest recipes.

How do I avoid common mistakes with sweet potato cheesecake?

The most common pitfalls are overmixing the batter, which leads to cracks, and cutting into it too soon. To avoid them, mix the eggs in on low speed just until incorporated, and always allow ample chilling time. Slow cooling is also key to preventing those dreaded cracks. You can learn more about common baking mistakes here.

Best Ways to Serve Autumn Sweet Potato Cheesecake

This delightful autumn sweet potato cheesecake is a star on its own, but a few serving ideas can elevate it even further. For a classic presentation, a dollop of freshly whipped cream or a sprinkle of toasted pecans makes a beautiful and delicious garnish. If you’re feeling inspired, consider a topping that echoes its flavors, like a drizzle of caramel sauce or even a few roasted pumpkin seeds. For a truly special touch, try serving this sweet potato cheesecake with pecan crust, which adds a wonderful nutty crunch and complementary flavor. It pairs beautifully with a warm cup of spiced cider or a robust coffee, making it the perfect ending to any fall meal.

Nutrition Facts for Sweet Potato Cheesecake

Knowing the nutritional breakdown can help you enjoy this delicious dessert mindfully. Here’s an approximate guide per serving, based on 12 servings:

• Calories: 390
• Fat: 26g
• Saturated Fat: 15g
• Protein: 6g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 24g
• Sodium: 190mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your sweet potato cheesecake. For more information on nutritional guidelines, you can refer to our terms of use.

How to Store and Reheat Sweet Potato Cheesecake

Proper storage ensures your delicious sweet potato cheesecake stays fresh and flavorful. After it has completely cooled, transfer it to an airtight container. A refrigerated sweet potato cheesecake will keep well for about 3 to 4 days. If you want to enjoy it even longer, freezing is a great option. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and store them in your freezer for up to 3 months. This makes for convenient, pre-portioned treats!

When you’re ready to enjoy a slice from the fridge, simply let it sit at room temperature for about 15-20 minutes before serving. For a frozen sweet potato cheesecake slice, the best method is to thaw it overnight in the refrigerator. Avoid reheating slices in the microwave, as this can affect the creamy texture. Enjoying it chilled or at room temperature is truly the best way to savor this delightful dessert. If you have any questions about our policies, please visit our privacy policy.

Frequently Asked Questions About Sweet Potato Cheesecake

What is sweet potato cheesecake?

Sweet potato cheesecake is a delightful dessert that marries the creamy, rich texture of classic cheesecake with the warm, spiced flavors of sweet potato pie. It typically features a graham cracker or cookie crust and a filling made with mashed sweet potatoes, cream cheese, sugar, eggs, and autumnal spices like cinnamon and nutmeg. It’s a comforting and decadent treat, especially popular during the fall and holiday seasons.

Can I use canned sweet potato puree instead of fresh?

Yes, you absolutely can! Using canned sweet potato puree is a convenient shortcut for making sweet potato cheesecake. Just ensure you use 100% pure sweet potato puree, not pie filling, as the latter contains added sugar and spices. You’ll typically need about 2 cups of puree, just like you would from fresh sweet potatoes. It will yield a wonderfully smooth and consistent filling.

What can I serve with sweet potato cheesecake?

This decadent dessert pairs beautifully with simple accompaniments that complement its warm flavors. A dollop of freshly whipped cream is always a classic choice. For a bit more texture and flavor, toasted pecans or a drizzle of caramel sauce are fantastic options. A warm mug of spiced apple cider or a strong cup of coffee also makes a perfect beverage pairing for your slice of sweet potato cheesecake.

Can I make a gluten-free sweet potato cheesecake?

Definitely! To make a gluten-free sweet potato cheesecake, simply swap out the graham cracker crumbs for gluten-free graham crackers, crushed gluten-free cookies, or even a nut-based crust like almond flour and butter. Ensure all other ingredients are naturally gluten-free, and you’ll have a delicious dessert that everyone can enjoy! For more information on dietary considerations, please see our GDPR information.

Variations of Sweet Potato Cheesecake You Can Try

Once you’ve mastered the classic, you’ll love exploring these creative twists on sweet potato cheesecake! For those with dietary needs, a gluten-free sweet potato cheesecake is easy to achieve by using a gluten-free crust. Similarly, you can create a delicious vegan sweet potato cheesecake by using plant-based cream cheese and a flax egg, and a dairy-free sweet potato cheesecake by opting for dairy-free cream cheese and sour cream alternatives. If you prefer a quicker treat, a no-bake sweet potato cheesecake offers a similar flavor profile without the oven time. You can also amp up the flavor; try a festive pumpkin sweet potato cheesecake by adding pumpkin puree or create a beautiful sweet potato swirl cheesecake by swirling in some caramel or chocolate ganache. Each variation offers a unique way to enjoy this beloved dessert!

Sweet Potato Cheesecake: Easy Festive Recipe

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• Author: basmer1517
• Total Time: About 6 hours
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This Sweet Potato Cheesecake recipe combines the comforting flavors of sweet potato pie with the rich, creamy texture of classic cheesecake. It features a buttery graham cracker crust and a spiced sweet potato filling, perfect for fall holidays and cozy gatherings. This dessert is a delightful twist on a traditional favorite, offering warmth and indulgence in every bite.

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Ingredients

Scale 1x2x3x

• For the crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• For the filling:
• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• For the topping (optional):
• Whipped cream or toasted pecans for garnish

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Instructions

1. Preheat your oven to 325°F (163°C).
2. Combine graham cracker crumbs and sugar. Add melted butter and mix until it resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
3. Peel and boil fresh sweet potatoes until tender, then mash until smooth. Let cool.
4. Beat softened cream cheese until smooth. Add sugar and beat. Mix in sour cream and vanilla extract.
5. Add mashed sweet potatoes, cinnamon, nutmeg, ginger, and salt. Mix until blended.
6. Add eggs one at a time, beating just until incorporated. Do not overmix.
7. Pour the sweet potato cheesecake batter over the crust. Tap the pan gently to release air bubbles.
8. Bake on a baking sheet for 60–70 minutes, or until the center is just set but slightly jiggly.
9. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
10. Transfer to the fridge and chill for at least 4 hours, preferably overnight.
11. Remove from the springform pan. Garnish with whipped cream or pecans if desired.
12. Slice with a warm knife and enjoy your sweet potato cheesecake.

Notes

• This recipe is best made a day ahead to allow flavors to develop and the texture to set.
• Keep refrigerated until ready to serve.
• Room temperature ingredients help the batter come together smoothly without lumps.
• To avoid cracks, bake in a water bath or place a tray of water in the oven.
• Let the cheesecake cool slowly to prevent sudden temperature changes.
• For extra flavor depth, try adding a touch of maple syrup to the batter.
• For a nutty twist, mix chopped pecans into the crust.
• Store your sweet potato cheesecake in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze individual slices and wrap them well. Thaw overnight in the fridge before enjoying.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American, Southern

Nutrition

• Serving Size: 1 slice (based on 12 servings)
• Calories: 390
• Sugar: 24g
• Fat: 26g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g

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