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.

Ingredients

Scale

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

Instructions

Preheat your oven to 325°F (163°C).
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.
Peel and boil fresh sweet potatoes until tender, then mash until smooth. Let cool.
Beat softened cream cheese until smooth. Add sugar and beat. Mix in sour cream and vanilla extract.
Add mashed sweet potatoes, cinnamon, nutmeg, ginger, and salt. Mix until blended.
Add eggs one at a time, beating just until incorporated. Do not overmix.
Pour the sweet potato cheesecake batter over the crust. Tap the pan gently to release air bubbles.
Bake on a baking sheet for 60–70 minutes, or until the center is just set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
Transfer to the fridge and chill for at least 4 hours, preferably overnight.
Remove from the springform pan. Garnish with whipped cream or pecans if desired.
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

Keywords: Sweet Potato Cheesecake, Sweet potato cheesecake recipe, Homemade sweet potato cheesecake, Best sweet potato cheesecake, Easy sweet potato cheesecake, How to make sweet potato cheesecake, What is sweet potato cheesecake, Sweet potato swirl cheesecake, Spiced sweet potato cheesecake, Pumpkin sweet potato cheesecake, Gluten-free sweet potato cheesecake, Vegan sweet potato cheesecake, Dairy-free sweet potato cheesecake, No-bake sweet potato cheesecake, Sweet potato cheesecake with pecan crust, Creamy sweet potato cheesecake, Dessert recipes with sweet potato, Sweet potato pie cheesecake hybrid, Autumn sweet potato cheesecake, Thanksgiving sweet potato cheesecake, Sweet potato cheesecake filling