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Sweet Potato Cheesecake Recipe

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3.9 from 9 reviews

This Sweet Potato Cheesecake is a decadent and unique twist on classic cheesecake, featuring a spiced sweet potato filling atop a crispy gingersnap crust and topped with a buttery cinnamon streusel. Perfectly baked to creamy perfection with warm autumn flavors, this dessert offers a delightful balance of sweetness, spice, and texture, making it ideal for holiday gatherings or cozy family dinners.

Ingredients

Crust

  • 10 oz. gingersnaps
  • 1/4 tsp. kosher salt
  • 1/2 cup (1 stick) melted butter

Filling

  • 2 (8-oz.) packages cream cheese, softened and cut into small pieces
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 6 oz. sour cream, room temperature
  • 1/4 cup pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 1/2 cups roasted sweet potatoes, peeled and pureed

Topping

  • 3/4 cup lightly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 12 tbsp. (1 1/2 sticks) melted butter, warm
  • 1 3/4 cups all-purpose flour

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Using a food processor, pulse the gingersnaps and kosher salt until fine crumbs form. Drizzle the melted butter into the mixture and pulse again until fully incorporated. Transfer this crumb mixture into a 9-inch springform pan, pressing firmly to cover the bottom and slightly up the sides.
  2. Bake the crust: Place the crust in the oven and bake for about 10 minutes or until golden brown around the edges. Remove from oven and allow to cool completely while you prepare the filling.
  3. Make the filling: Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat softened cream cheese on medium-high speed with a hand mixer until very smooth and creamy. Add the eggs one at a time, then mix in granulated sugar, vanilla extract, kosher salt (from topping section), sour cream, maple syrup, cinnamon, and nutmeg, beating until combined and smooth. Fold in the roasted sweet potato puree, mixing thoroughly to eliminate any lumps. Pour the filling evenly over the cooled crust.
  4. Bake the cheesecake: Bake the cheesecake for about 1 hour, or until the filling is almost set but still slightly jiggly in the center.
  5. Prepare the topping: While the cheesecake bakes, in a medium bowl whisk together the dark brown sugar, granulated sugar, cinnamon, and kosher salt. Stir in the warm melted butter, then use a fork to mix in the flour until a moist crumbly mixture forms.
  6. Add topping and finish baking: Remove the cheesecake from the oven. Sprinkle the streusel topping evenly over the surface, squeezing gently with your hands to create medium-sized clumps. Return the cheesecake to the oven and bake for an additional 30 to 35 minutes, until the topping is golden and the cheesecake no longer jiggles in the middle.
  7. Cool and chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors before serving.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth filling and to prevent cracking.
  • Roasting sweet potatoes beforehand enhances their natural sweetness and flavor in the filling.
  • The gingersnap crust adds a warm, spicy base that complements the sweet potato and cinnamon flavors perfectly.
  • Chilling the cheesecake thoroughly is essential for clean slices and optimal texture.
  • Use a water bath (optional) during baking for extra creamy texture and crack prevention.

Find it online: https://cookedbysarah.com/sweet-potato-cheesecake-recipe/