The Sweet Potato Cheesecake blends the cozy, earthy tones of fall with the richness of a classic cheesecake, delivering a luxurious dessert that’s perfect for gatherings or intimate family dinners. It’s silky, subtly spiced, and sits atop a buttery graham-gingersnap crust for a delightful crunch with every bite.
This recipe captures the nostalgic flavor of sweet potato pie and elevates it with a creamy texture and elegant presentation. Whether you’re baking for Thanksgiving, Friendsgiving, or just craving something special, this cheesecake is a showstopper that’s surprisingly easy to pull off—no water bath required!
Full Recipe:
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8 graham cracker sheets (126g)
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10 gingersnap cookies (~70g)
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½ cup unsalted butter, melted (113g)
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1½ cups mashed cooked sweet potato (~300g)
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24 ounces cream cheese, room temperature (680g)
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1 cup granulated sugar (200g)
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3 large eggs, room temperature
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2 teaspoons pure vanilla extract (8g)
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1½ teaspoons ground cinnamon (5g)
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon kosher salt
Directions:
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Preheat oven to 350°F (175°C).
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In a food processor, pulse graham crackers and gingersnap cookies into fine crumbs.
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Add melted butter and pulse again until combined.
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Press the crumb mixture into the bottom and ⅓ up the sides of a 9-inch springform pan.
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Bake the crust for 10 minutes, then let it cool.
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Rinse the food processor and puree the mashed sweet potato until smooth.
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In a large bowl, combine the sweet potato puree with cream cheese and sugar. Beat with a hand mixer until smooth.
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Add eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Beat until just combined.
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Pour filling into the cooled crust. Tap the pan gently to level the top.
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Place pan on a baking sheet and bake for 55–60 minutes, or until edges are set and center is slightly jiggly.
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Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 670 kcal | Servings: 12 servings
Sweet Potato Cheesecake is a dreamy fusion of two beloved desserts: sweet potato pie and classic cheesecake. This dessert takes the rich, comforting flavor of sweet potatoes, often seen in fall pies, and pairs it with the creamy, luxurious texture of cheesecake. The result is a silky-smooth filling, infused with warm spices like cinnamon and nutmeg, all nestled inside a crisp, flavorful crust made from graham crackers and gingersnaps. Ideal for the holiday season or any special occasion, this cheesecake is sure to become a crowd-pleaser, offering a balance of sweet, spicy, and creamy in every bite.
History and Origin
Sweet potato cheesecake has roots in both American and Southern culinary traditions. Sweet potato pie, a Southern classic, has long been a staple during Thanksgiving and other family gatherings, particularly in African American households. Known for its smooth, sweet filling and deep spices, sweet potato pie is often served as a comforting dessert at large family meals. The addition of cream cheese, which transforms the pie into cheesecake, brings a new layer of richness to the dish, blending two beloved desserts into one indulgent treat.
While sweet potatoes are native to Central and South America, their popularity spread quickly through the American South, where they became a key ingredient in many dishes. Cheesecake, on the other hand, traces its origins to ancient Greece, where it was made using honey and cheese. Over time, the dessert evolved, particularly in Europe, where cream cheese became a defining element, particularly in American-style cheesecakes. Combining the two desserts—sweet potato pie and cheesecake—was a natural progression, and over the years, the sweet potato cheesecake has found a place on dessert tables in the fall, blending Southern tradition with an elegant twist.
Variations and Adaptations
Sweet Potato Cheesecake is versatile, and there are several ways to personalize this dessert to suit different tastes and dietary needs. Here are a few variations and adaptations you can try:
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Crust Variations:
The classic crust for this cheesecake uses a blend of graham crackers and gingersnap cookies. However, you can experiment with other options like Biscoff cookies, which add a caramelized flavor, or even a simple graham cracker crust for a lighter touch. If you’re gluten-free, try using gluten-free cookies or even ground almonds for a nutty, crunchy base. -
Sugar Substitutes:
While the recipe traditionally uses granulated sugar, you can substitute it with other sweeteners like maple syrup, agave nectar, or coconut sugar. These alternatives bring in different layers of flavor, such as a subtle caramel taste from maple syrup, while reducing the use of refined sugars. -
Spice Variations:
The recipe calls for cinnamon, nutmeg, ginger, and cloves, but if you’re looking for something a bit different, you can opt for pumpkin pie spice or chai spice mix for a more exotic twist. These spice blends still capture the essence of fall but with a bit more complexity. -
Toppings:
While whipped cream is the most common topping, you can also experiment with pumpkin spice whipped cream, a drizzle of caramel sauce, or even a sprinkle of toasted nuts for added texture. For those who enjoy a fruity twist, a berry compote or even roasted pecans can elevate the cheesecake’s flavor profile. -
Vegan Adaptations:
For those following a plant-based diet, a vegan version of Sweet Potato Cheesecake can be made using plant-based cream cheese and a dairy-free crust. Using silken tofu or cashews in place of the cream cheese can provide a smooth texture while keeping the recipe dairy-free. Be sure to use non-dairy butter for the crust as well.
Nutritional Information
Sweet Potato Cheesecake, while indulgent, also contains beneficial nutrients, thanks to the star ingredient—sweet potatoes. Here’s a breakdown of the typical nutritional content for a slice (assuming 12 servings):
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Calories: 670 kcal
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Carbohydrates: 59g
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Protein: 10g
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Fat: 45g
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Saturated Fat: 26g
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Polyunsaturated Fat: 2g
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Monounsaturated Fat: 12g
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Cholesterol: 186mg
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Sodium: 528mg
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Potassium: 451mg
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Fiber: 3g
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Sugar: 37g
Vitamins & Minerals:
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Vitamin A: 11,689 IU (a high percentage of the daily recommended intake)
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Calcium: 139mg
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Iron: 2mg
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Vitamin C: 10mg
The sweet potatoes contribute a significant amount of vitamin A, which is essential for eye health and immune function. The cream cheese adds a rich source of calcium, while the gingersnap crust offers some fiber. However, due to the sugar and fat content, this dessert is best enjoyed in moderation as part of a balanced diet.
Serving Suggestions and Pairings
Sweet Potato Cheesecake is a dessert that can be served in many ways depending on the occasion. For a holiday gathering, serve it with a dollop of freshly whipped cream or even a spiced whipped cream for extra flavor. If you’re looking for a touch of luxury, serve with a scoop of vanilla or pumpkin ice cream, which pairs beautifully with the warm spices in the cheesecake.
For an elegant finish, drizzle the cheesecake with caramel sauce or a berry compote—either option will add a lovely contrast in both flavor and texture. If you prefer a crunchier topping, roasted pecans or candied walnuts can offer a delightful crunch, balancing the creamy texture of the cheesecake.
Pair this cheesecake with a warm drink such as spiced chai or hot apple cider during colder months. If you’re serving it at a gathering with alcohol, a glass of sweet dessert wine, like a late-harvest Riesling, or a spiced rum cocktail would be perfect accompaniments.
Tips and Tricks for Success
To ensure your Sweet Potato Cheesecake turns out perfectly, here are a few tips:
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Room Temperature Ingredients:
Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smooth and lump-free filling. Cold cream cheese can cause lumps, while cold eggs might affect the texture. -
No Cracks:
A common concern when making cheesecake is cracking. To avoid this, once your cheesecake is done baking, turn off the oven and let it cool with the oven door closed for 1-3 hours. This gradual cooling helps prevent the cheesecake from cracking due to a sudden temperature change. -
Baking Tip:
The cheesecake is done when the edges are firm and the center is slightly jiggly. It will continue to set as it cools. Overbaking can cause a dry texture, so keep a close eye on it during the last few minutes. -
Chill Properly:
Always allow your cheesecake to cool completely at room temperature before placing it in the fridge. This prevents condensation from forming, which could cause a soggy crust. For the best results, let the cheesecake chill for at least 4 hours, preferably overnight.
Potential Health Benefits
While Sweet Potato Cheesecake is a rich dessert, its primary ingredient—sweet potatoes—offers several health benefits. Sweet potatoes are high in antioxidants, particularly beta-carotene, which is converted into vitamin A in the body and supports eye health, immune function, and skin health. They’re also a good source of fiber, which aids digestion and helps regulate blood sugar levels.
Additionally, the spices used in this cheesecake, such as cinnamon, nutmeg, and ginger, are known for their anti-inflammatory properties. Cinnamon can help regulate blood sugar, while ginger and nutmeg may have digestive benefits, making this dessert not only a treat for your taste buds but also a potential source of health benefits when consumed in moderation.
Conclusion
Sweet Potato Cheesecake is the perfect dessert for those who love the flavors of fall but want something a bit more indulgent than traditional pies. With its smooth, spiced filling, buttery gingersnap crust, and comforting flavors, it’s sure to impress your guests at Thanksgiving or any festive gathering. Whether you keep it classic or make a few variations, this cheesecake is a versatile dessert that’s sure to please everyone at the table. Give it a try and let this delightful treat become a new tradition in your dessert repertoire!