This sweet potato cheesecake is a decadent and luxurious dessert that combines a creamy cheesecake filling with all the deliciousness of sweet potato. A combination of cinnamon, nutmeg, and ginger makes this a delicious fall recipe! It's a favorite of our entire family!
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Why you'll love this recipe
This sweet potato cheesecake truly is a decadent treat. The silky texture melts in your mouth and you are left with hints of sweet potato, cinnamon, and nutmeg afterward. I can imagine this being the perfect addition to your Thanksgiving dessert menu. It's been tested and approved by several people. The recipe itself is adapted from Cooks Illustrated.
It's a fun recipe that melds together two of my favorite desserts...
sweet potato pie + cheesecake
The result is a truly stunning and unique dessert that people won't quickly forget.
Heather's helpful hints
The most common complaint when baking a cheesecake is cracking that develops through the middle of the cheesecake during or after baking. To prevent surface cracking make sure you don't overbake your cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools. Also, make sure you generously grease the sides of the baking pan before pouring in batter to allow the cake to pull away from the pan as it cools.
Related recipes for fall
Our recipe index is a great place to search all My Sweet Precision recipes!
Recipe
Sweet Potato Cheesecake
Equipment
- 9-inch springform pan
Ingredients
Crust Ingredients
- 5 ounces graham crackers
- 3 tablespoons granulated sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted butter melted
Filling Ingredients
- 1 ⅓ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon table salt
- 15 ounces sweet potato cooked and pureed
- 1 ½ pounds cream cheese cut into 1-inch chunks and left to soften at room temperature
- 1 tablespoon lemon juice from 1 lemon
- 1 tablespoon vanilla extract
- 5 large eggs left at room temperature, about 30 minutes
- 1 cup heavy cream
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.
- Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry sweet potato, line baking sheet with triple layer of paper towels. Spread sweet potato on paper towels in roughly even layer. Cover sweet potato with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold sweet potato in half; peel back towels. Repeat and flip sweet potato onto baking sheet; discard towel.
- In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add sweet potato, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
- Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 ½ hours. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
Nutrition
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well - and didn't - with a recipe!
Happy Baking!
Heather
laurasmess says
This is so, so pretty. Beautiful cheesecake! I'm only just starting to get used to the idea of sweet potato and pumpkin in desserts (I hadn't really even heard of it til I started reading American blogs) but I do like it now, particularly because of the spices. I would love to try a cheesecake version. Love your list of culinary goals too!
Heather @ Sweet Precision says
I hadn't even thought of it being an American custom but that actually makes sense! We tend to go a little crazy in the fall! I do some pumpkin desserts but I think sweet potato is 100% better. I think there's just more depth to their flavor, and it's what I grew up with ;-)
laurasmess says
That's really interesting, I can imagine how sweet potato would add some extra complexity. An American friend sent me some cans of spiced pumpkin mash which were really interesting, considering we can't get canned pumpkin mash at all here! I must try more of these sorts of desserts :)
mom says
Love your idea of baking goals. You are smart to set goals that are important to you and able to be achieved in our busy lives....and this cheesecake was delicious.
Heather @ Sweet Precision says
And dad already purchased the flour sifter so there is one goal that I don't have to worry about checking on the list!
Just Add Attitude says
Happy New Year to you both. And good luck with your goals. ;)
Heather @ Sweet Precision says
Thank you B! Happy New Year to you as well :)
Heather @ Sweet Precision says
Oh thank you Sherri! I haven't made a big resolution in a couple years for that very same reason. Usually by the time February rolls around I find my motivation seriously declining... especially when it comes to eating healthy and nutrition ;)
Sherri says
Mmmmm...this looks so delicious! Happy New Year Heather, so glad you had a wonderful Christmas. Like you, mine went way too fast. I don't do resolutions as such, I never keep them! They sound great, but well, we all know what happens..! I've always wanted to take a cake decorating class. Maybe one of these years. I hope this year brings you nothing but the best of everything my friend :-) xo
Sweets by Chy says
This looks awesome! Oooohhh, you've inspired me to make some baking goals myself! Happy New Year!!
Heather @ Sweet Precision says
Thank you! I was drooling over your banana creme cheesecake... it looks absolutely scrumptious :-)
Sweets by Chy says
What a sweet compliment. Thanks!
Summer Daisy says
Sweet potato and cheese? This must be delicious and so much fun to eat ♥
summerdaisy.net
Heather @ Sweet Precision says
Thanks Summer! If you like sweet potato this cheesecake really is a winner!
Antonia says
Wow, this looks delicious Heather! I am totally with you on loving January 1. Such a great time for renewal and the possibility of change :) I love the fact that you made a baking goals' list. What a great idea! I always make general personal or household lists. You have inspired me to make a list like this for 2016. Happy New Year!
Heather @ Sweet Precision says
Happy New Year to you too Antonia! I've usually made personal goals in the past as well. I've definitely got a few of my own this year too- including dropping some of those holiday pounds that sneaked on in November and December ;)
Francesca says
Happy New Year to you and Matt too! Your cheesecake looks stunning as always! That list looks great. Looking forward to seeing all those goals coming true! ????
Heather @ Sweet Precision says
Thank you Francesca! Wishing you and Stefano a good start to 2016 also! ????????
Gwen says
It tasted as good as it looked! It was fun to get together!!
Heather @ Sweet Precision says
I agree, it was a wonderful gathering! So good to see you and catch up. Happy New Year to you Gwen.
Lina says
Yummy and creative ☺
Heather @ Sweet Precision says
Thank you Lina! :)
Lynz Real Cooking says
Yumm sounds like a great recipe!
Heather @ Sweet Precision says
If you enjoy sweet potato it really is a winner!!
Lynz Real Cooking says
It looks lovely! yumm