• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Sweet Occasion

Learn. Bake. Enjoy.

  • Home
  • Recipes
    • Breads
    • Breakfast
    • Dessert
      • All Categories
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards, Parfaits & Pudding
      • Frostings & Fillings
      • Frozen
      • Pies, Tarts & Crisps
    • Pastry
  • Guides
    • Baking Techniques
    • Baking Tips
    • Ingredient Guides
  • About
  • Contact
Home » Desserts » Cakes & Cupcakes » Sweet Potato Cheesecake

Sweet Potato Cheesecake

November 1, 2019 By Maria Leave a Comment

Jump to Recipe·Print Recipe

A buttery, gingersnap crust is filled with a smooth and creamy, fall spiced filling in this sweet potato cheesecake.  It’s the perfect addition to your Thanksgiving menu and fall baking.

Sweet Potato Cheesecake-5

Sweet potatoes are a delicious addition to cheesecake.  The naturally sweet flavor of the potatoes mixed with fall spices creates a delicious twist on the classic cheesecake.  Baked into a buttery, gingersnap crust, this sweet potato cheesecake is a delicious dessert to serve all fall long and especially at Thanksgiving.  It’s simple to make and can be made the day before.

Sweet Potato Cheesecake-1

What you need to make sweet potato cheesecake

Baking Supplies

9-inch springform pan
Aluminum foil
Medium mixing bowl
Silicone spatula
Large mixing bowl or stand mixer bowl
Handheld mixer or stand mixer fitted with the paddle attachment
Large, deep baking pan
Knife

Ingredients

Gingersnap cookies.  These cookies are a delicious flavor combination with the sweet potato filling.  You can substitute graham cracker crumbs for the gingersnap cookie crumbs if you prefer.

Sugar.  A little bit of granulated sugar is added to the crust for some sweetness.  It can be omitted, or for increased sweetness, you can add another two tablespoons of sugar.  Granulated sugar is also added to the filling as the sweetener.

Butter.  Use unsalted butter.  It should be melted in the microwave or a saucepan and added to the cookie crumbs as the binding ingredient for the crust.

Salt.  Just a bit of salt adds a balance of flavor to the crust and filling.

Cream cheese.  Use full-fat blocks of cream cheese for the filling.  Do not use the tubs of cream cheese as these are processed to be spreadable (they are whipped and have more air in them).  The blocks of cream cheese will give you the best results.  Bring your cream cheese to room temperature to achieve a filling that is creamy and has a smooth consistency.

Eggs. Use large eggs and bring them to room temperature.

Sweet Potatoes.  To cook and mash the sweet potatoes, I recommend peeling and dicing the potatoes.  Boil in water for about 15-20 minutes or until they are fork-tender and then strain.  Place in a blender or food processor and process until smooth.  Make sure potatoes are completely at room temperature when added to the filling mixture.

Ground cinnamon.  Adds a warm, fall flavor to the filling.  Because we love cinnamon, I add a heaping 1 1/2 teaspoons to the mixture.

Ground nutmeg.  Pairs nicely with ground cinnamon, especially in fall desserts.

Ground ginger.  The peppery flavor of ginger adds a lovely balance to the sweetness and warm flavor of cinnamon.

Ground cloves.  This particular spice is potent, so a little bit goes a long way.  If you are not a fan of the flavor, feel free to omit from the recipe.

Heavy Cream.  Just a little bit of heavy cream is added to the filling to soften the texture and to add moisture.

Sweet Potato Cheesecake-3

How to make sweet potato cheesecake

  • Make the crust.  Combine all the crust ingredients in a mixing bowl until evenly combined.  Press the mixture evenly into the bottom and 1-inch up the sides of your baking pan (use the back of a measuring cup to do this).  Bake the crust in a preheated oven for 8 minutes and set aside to cool while preparing your filling.
  • Prepare the filling.  Beat together the softened cream cheese and sugar in a large mixing bowl using a handheld mixer or stand mixer fitted with the paddle attachment until smooth and creamy.  Beat in each egg, one at a time allowing each egg to incorporate into the cream cheese mixture fully.  Be sure to scrape down the sides and bottom of the bowl after each addition.  Add the sweet potatoes and mix until smooth.  Mix in all the spices and then add in the heavy cream and mix until combined.  Pour filling into prepared crust.
  • Bake the cheesecake. Bake in preheated oven for 55-70 minutes.  The edges should be set, and the center almost set.  The center will slightly jiggle when you gently shake the pan.  Once ready, turn off the oven and leave the oven door propped slightly open for 1 hour.  Remove cheesecake from the oven and water bath and allow to completely cool.  Refrigerate overnight (or for at least 4 hours) before serving.

Sweet Potato Cheesecake-7

Tips and takeaways

  • Use heavy-duty aluminum foil to wrap the outside of your springform pan tightly.  You want to avoid the water from entering your pan and making your crust soggy.
  • A water bath will help your cheesecake cook evenly and help prevent the top from cracking.  The steam created from the water bath produces a moist and humid environment which helps your cheesecake to rise, set, and not dry out.  To prepare a water bath, place your springform pan (filled with your uncooked cheesecake) into a larger deep pan.  Pour enough boiling water so that it is halfway up the sides of your cheesecake pan.
  • Do not overmix your filling as over mixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.
  • If your filling has clumps after being mixed, run your mixture through a fine-mesh sieve to remove any clumps so that you will have a creamy, smooth mixture.

For more fall-inspired recipes, try these…

  • Pumpkin cinnamon rolls
  • Baked apple cider donuts
  • Pumpkin Nutella muffins
  • Apple pie bars
  • Pumpkin spice sugar cookies
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Cheesecake-5

Sweet Potato Cheesecake


  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 9 hours 40 minutes
  • Yield: 12 servings 1x
Print Recipe
Pin Recipe

Description

A butter, gingersnap crust is filled with a smooth and creamy, fall spiced filling in this sweet potato cheesecake.  It’s the perfect addition to your Thanksgiving menu and fall baking.


Ingredients

Scale

For the crust

  • 2 1/4 cups (315 g) gingersnap cookie crumbs
  • 2 tablespoons (24 g ) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted
  • 1/4 teaspoon (1.5 g ) salt

For the filling

  • 24 oz (680 g) cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 3 large eggs (150 g), at room temperature
  • 1 1/2 teaspoons (6.3 g ) pure vanilla extract
  • 2 cups (400 g ) mashed cooked sweet potatoes
  • 1 1/2 teaspoons (2 g) ground cinnamon
  • 1/2 teaspoon (1 g) ground ginger
  • 1/2 teaspoon (1.5 g) ground nutmeg
  • 1/4 teaspoon (0.5 g) ground cloves
  • 1/4 teaspoon (1.5 g) salt
  • 1/4 cup (57 g) heavy cream
  • Boiling water

Instructions

  1. Preheat oven to 350°F/177°C.  Spray a 9-inch springform pan with nonstick cooking spray.  Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil.  Set aside

For the crust

  1. In a medium mixing bowl combine gingersnap cookies crumbs, sugar, salt and melted butter until evenly mixed.  Press crumb mixture evenly into the bottom and 1-inch up the sides of the prepared springform pan.  Bake crust for 8 minutes.  Allow to cool while preparing filling.

For the filling

  1. In a large mixing bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and sugar until smooth and creamy, about 2 minutes.  On medium-low speed beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.  Scrape down the mixing bowl between each addition.  Mix in vanilla, add the sweet potatoes and mix until smooth.  Add cinnamon, ginger, nutmeg, cloves and salt to the mixture and beat until evenly combined.  Add in heavy cream and mix until just combined.
  2. Place prepared baking pan into a larger deep baking pan.  Pour filling into prepared crust.  Pour boiling water into larger baking pan until it is halfway up the sides of the springform pan.
  3. Bake 55-70 minutes or until the edges are set and the center is almost set.  The center of the cheesecake will still slightly jiggle when you gently shake the pan.  Turn off the oven and prop open the oven door slightly.  Allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.
  4. Carefully remove from the oven and from the water bath and allow cheesecake to cool to room temperate.  Once completely cooled, place in refrigerator for at least 4 hours or overnight.
  5. Use a knife to loosen the chilled cheesecake from the sides of the pan and remove the rim of the springform pan.  Slice cheesecake into desired servings.  Wipe the knife clean between each slicing to get clean cuts.

Notes

  • Storage Information: Cover and store cheesecake in refrigerator for up to 5 days.

Keywords: sweet potato cheesecake, custard, cake, cheesecake

Did you make this recipe?

Tag @thesweetoccasion on Instagram and hashtag it #thesweetoccasion

Filed Under: Cakes & Cupcakes, Custards, Parfaits & Pudding

Previous Post: « Homemade Cheese Crackers
Next Post: Candy Bar Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Email
  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen. Read More…

What's holiday baking without some delicious fruit What's holiday baking without some delicious fruit desserts?  I was excited to make this simple tart using @starrrachgrowers apples, basic pastry dough, and a sprinkling of sugar and butter.  These @juici_apple apples give a beautiful hue of red and have the perfect balance of sweet and tart flavor.  What's your favorite holiday apple recipe?  #EatBakeLove⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#StarrRanchGrowers #JUICIOfficial #thesweetoccasion #apples #applebaking #appletart #holidaybaking #tart #bakingfromscratch #bakinglove #bakersofinstagram #bakingblog #piedough
New Peppermint Cake up on the blog! This three-la New Peppermint Cake up on the blog!  This three-layer white cake is flavored with peppermint and frosted with a white chocolate peppermint swiss meringue buttercream.  Add crushed candy canes for an extra fun holiday cake!  Recipe link in bio!⁠
⁠
✨Pastry pro tip: To check for cake doneness, use the bounce-back test.  Gently press down on the cake.  If an indentation is left in the cake, then it needs more time.  If it bounces back, then it's fully baked.  You will also notice that the sides of the cake begin to pull away from the pan.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#peppermint #cake #whitechocolate #thesweetoccasion #cakesofinstagram #christmascake #layercake #cakelover #bakegram #madefromscratch #holidaybaking #learntobake #learnbakeenjoy #christmascakes #holidaycake #bakingblog #bakingtips #swissmeringuebuttercream #christmasdessert #christmascakedecorating⁠
Coffee Cupcakes are definitely for the coffee love Coffee Cupcakes are definitely for the coffee lover.  Made with a delicious coffee-flavored batter that’s baked to perfection and topped with a light and airy coffee buttercream.  They’re easy-to-make using staple pantry ingredients with the exception of espresso powder that is easily found at your local supermarket.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Use a cookie scoop to easily fill your cupcake liners.  Only fill 2/3 full to prevent the cupcakes from spilling or sinking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coffeelover #cupcakes #thesweetoccasion #delalloeats #coffeedaily #cupcakesofinstagram #coffeecupcakes #buttercream #coffeebuttercream #learntobake #learnbakeenjoy #sweets #bakingtips #cupcakestagram #bakersofinstagram #cupcakesdaily #cupcakesfordays #bakingfromscratch #bakinglove
Almond cream is such a versatile recipe that's per Almond cream is such a versatile recipe that's perfect for holiday baking.  It can be used for filling pastries like croissants, topping sliced brioche and baking until golden brown, or filling an unbaked tart shell, adding fruit, and baking until set.  Almond cream will become your best friend when creating impressive desserts for your family and friends.  Recipe link in bio!⁠
⁠
✨Pastry pro tip:  If you'd like to make this cream with another nut flour, substitute half of the almond flour with your choice of nut flour.  You will still benefit from using almond flour while also using a stronger flavored nut.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#frangipane #almondcream #almond #filling #thesweetoccasion #holidaybaking #learntobake #learnbakeenjoy #bakersofinstagram #bakingblog #bakingtips #frenchpastry #frenchdesserts #pastrychef #tartfilling
⁠Looking for an easy recipe this holiday season? ⁠Looking for an easy recipe this holiday season?  Try this creamy Coconut Cheesecake made with @naturesgreatestfoods organic coconut cream.  It's a decadent and delicious dessert made with a coconut graham cracker crust.  For extra flavor and texture, top this cheesecake with toasted coconut.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Do not overmix your filling, as overmixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconut #coconutcheesecake #thesweetoccasion #learntobake #learnbakeenjoy #lifeofabaker #coconutcream #cheesecakes #coconutcake #toastedcoconut #grahamcracker #grahamcrackercrust #sweets #foodgram #bakegram #bakersofinstagram #cheesecakelove #cheesecakelovers⁠
The holidays are a time for lots of baking. Add c The holidays are a time for lots of baking.  Add carrot bundt cake to your list.  It's filled with a layer of cream cheese and topped with a cream cheese frosting for a delicious spiced cake that's a real crowd-pleaser.⁠
⁠
✨Pastry pro tip:  Do not use store-bought shredded carrots, as it will affect your cake's moisture content.  They are very dry and lack sweetness compared to shredding your own carrots. ⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#carrotcake #creamcheesefrosting #bakedfromscratch #lifeofabaker #bakefeed #instayummy #delish #thebakefeed #holidaybaking #holidaycake #thesweetoccasion #fromscratch #easyrecipe #bakingblog #bakersofinstagram #bakingtips #learntobake #learnbakeenjoy #scratchbaking #bakingblog #carrotbundtcake
⁠Gingerbread Cinnamon Rolls are a holiday favori ⁠Gingerbread Cinnamon Rolls are a holiday favorite.  They’re made with molasses and filled with a brown sugar spiced filling for a gooey and delicious winter-inspired roll.  As if these soft and fluffy rolls aren't enough, they're topped with a brown sugar cream cheese frosting for a real treat.⁠ Recipe link in bio.⁠
⁠
⁠✨Pastry pro tip:⁠ To reheat cinnamon rolls in the microwave, place a microwave-safe cup containing water in the microwave and heat thoroughly.  Add the cinnamon rolls next to the water and heat.  The steam from the hot water will prevent the rolls from becoming too dry or too soggy.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#gingerbread #cinnamonrolls #holidaybaking ##breakfastideas #thesweetoccasion #learntobake #bakingblog #learnbakeenjoy #bakingtips #scratchbaking #bakinggoals #christmasbreakfast #holidaybreakfast #creamcheesefrosting #bakefeed #foodgram #thefeedfeed #bakegram #bakersofinstagram #lifeofabaker #scratchbaking #ilovebaking #sweets #bakinglove⁠
Holiday baking can get overwhelming. To help ⁠e Holiday baking can get overwhelming.  To help ⁠ease the stress, head on over to the blog for my tips on how to freeze cookie dough.  It's convenient to do, perfect for gifting, and allows you to get ahead for all your cookie baking.⁠ Grab these tips from the link in my profile.⁠
⁠
✨Pastry pro tip:  For cookies that call for rolling in sugar, such as snickerdoodle cookies, prepare the dough as directed without rolling in the sugar and add it just before baking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#cookiedough #cookiesofinstagram #thesweetoccasion #learntobake #learnbakeenjoy #bakingtips #bakingtechniques #bakinglove #madefromstratch #giftgiving #cookiegifts #bakingfromscratch #bakingcookies #freezingcookies #housewarmingcookies
⁠Dessert or breakfast? Coconut rice pudding can ⁠Dessert or breakfast?  Coconut rice pudding can certainly be either.  It's a simple-one pot pudding that is creamy and perfectly tender without being mushy.  Add a bit of granola and you have a simple yet flavorful breakfast ready in no time.⁠
⁠
✨Pastry pro tip:  When making this coconut rice pudding, do not rinse the rice.  The starchiness is key to creating a creamy and thick mixture.⁠
⁠
Recipe link in bio!⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconutrice #ricepudding #thesweetoccasion #learntobake #bakingblog #bakersofinstagram #bakedfromscratch #learnbakeenjoy #bakingtips #pudding #instapudding #lifeofabaker #foodgram #bakegram #onepot #lovetobake #onepot
Follow on Instagram

Categories

Latest Posts

  • Brown Butter Toffee Cookies
  • Peppermint Cake
  • Gingerbread Cinnamon Rolls
  • Zucchini Puff Pastry Tarts
  • Birthday Cake Cookies

Archives

Footer

Follow Me

  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef, wife, and a mom to two. Sharing my recipes, tips & techniques so that any occasion can be a sweet occasion. Read More…

  • Privacy Policy

The Latest Recipes!

Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.
Peppermint flavored cake with white chocolate peppermint swiss meringue buttercream on a marble round board.
Pan with frosted gingerbread flavored cinnamon rolls in a baking pan with some cinnamon rolls.

Copyright © 2022 · thesweetoccasion.com