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Sweet Potato Cheesecake Recipe

American · Dessert · 95 min total

A creamy, spiced cheesecake with a sweet potato swirl and a pecan-gingersnap crust, perfect for fall gatherings.

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Wrap outside of a 9-inch springform pan with foil.
2. Combine crushed gingersnaps, pecans, and melted butter; press firmly onto bottom of pan. Bake 10 minutes; cool.
3. In a large bowl, beat cream cheese and sugars until smooth. Add eggs one at a time, beating on low after each. Mix in vanilla, cinnamon, ginger, and nutmeg.
4. Stir together sweet potato and heavy cream; fold into cream cheese mixture until just combined.
5. Pour filling over crust. Place springform pan in a larger baking pan; add 1 inch hot water to baking pan.
6. Bake 55-65 minutes or until center is almost set. Turn off oven; leave cheesecake in oven with door ajar for 1 hour.
7. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours or overnight.
8. Run a knife around rim; remove springform side. Slice and serve.

Tips

• For a smoother texture, press sweet potato through a sieve before mashing.
• Store leftovers in the refrigerator for up to 5 days.
• Garnish with whipped cream and a sprinkle of cinnamon.

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