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Sweet Potato Cheesecake

Irresistible Sweet Potato Cheesecake for Cozy Fall Nights

This Sweet Potato Cheesecake is a creamy, rich dessert that combines the lusciousness of sweet potatoes with a delightful gingersnap crust.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 8 hours
Total Time 9 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups crushed gingersnap cookies or gluten-free cookies
  • 1/2 cup unsalted butter melted
Filling
  • 2 cups cooked and pureed orange-fleshed sweet potatoes
  • 16 oz cream cheese full-fat recommended
  • 1 cup granulated sugar or coconut sugar
  • 3 large eggs room temperature
  • 1 teaspoon pumpkin pie spice or a mix of nutmeg and cinnamon
  • 1 teaspoon vanilla extract pure preferred
  • 1 cup heavy cream for richness

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Baking Sheet
  • roasting pan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. Combine crushed gingersnap cookies with melted butter and press into the bottom of the springform pan.
  3. Bake the crust for 8 minutes until set and lightly golden; let cool.
  4. Bake the sweet potatoes at 400°F (200°C) for about 50 minutes until tender; cool, peel, and puree.
  5. Mix cream cheese and sugar with an electric mixer until smooth, then add eggs one at a time.
  6. Incorporate the sweet potato puree, pumpkin pie spice, vanilla extract, and heavy cream until combined.
  7. Pour the cheesecake batter into the cooled crust in a water bath and bake for 55-60 minutes.
  8. Cool gradually in the oven with the door slightly ajar for about an hour before refrigerating for at least 8 hours.
  9. Serve chilled with toppings like whipped cream or crushed pecans.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 290mgPotassium: 220mgFiber: 2gSugar: 20gVitamin A: 15000IUVitamin C: 10mgCalcium: 90mgIron: 1mg

Notes

Refrigerate for optimal flavor and texture. Avoid reheating in the microwave to maintain the creamy consistency.

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