Sweet Potato Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Chill Time: 4

Total Time: 5 30

Servings: slices

Calories: 670kcal

Inspired by sweet potato pie, mashed sweet potatoes and warm spices give the cheesecake filling a fall twist that is unbelievably tasty!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 350°F.
Place the graham crackers and ginger snap cookies in a food processor. Pulse until mixture becomes crumbs.
8 graham cracker sheets, 10 ginger snap cookies
Add in the melted butter and pulse a few more times until combined.
½ cup unsalted butter
Press the mixture into the bottom and about ⅓ of the way up the sides of a springform cake pan.
Bake for 10 minutes.
Rinse out the food processor. Then, add in the sweet potato and puree until smooth. Transfer the sweet potato to a large bowl.
1½ cups mashed cooked sweet potato
Add in the cream cheese and sugar, and beat with a hand mixer until smooth.
24 ounces cream cheese, 1 cup granulated sugar
Add in the eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until just combined and smooth.
3 large eggs, 2 teaspoons pure vanilla extract, 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon kosher salt
Pour the filling into the pan, and place the pan on a baking sheet.
Bake for 55-60 minutes until the edges have set, but the middle is still a bit jiggly when the pan is tapped.
Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.

Storage: Store sweet potato cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.