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.
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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Storage Information: Cover and store cheesecake in refrigerator for up to 5 days.
Keywords: sweet potato cheesecake, custard, cake, cheesecake