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The Ultimate Creamy Sweet Potato Cheesecake with Gingersnap Crust

A rich, orange slice of sweet potato cheesecake with a dark crust and crumb topping, drizzled with caramel.
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Make this rich, creamy sweet potato cheesecake for your next gathering. This recipe combines the smooth texture of cheesecake with the warm spices of sweet potato pie, set atop a crunchy gingersnap crust. It is a show-stopping holiday dessert.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes, roasted and pureed)
  • 1 1/2 cups granulated sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • Optional: Caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water entry during the water bath.
  2. Prepare the crust: Mix the gingersnap crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the mashed sweet potato, 1 1/2 cups sugar, heavy cream, vanilla extract, cinnamon, ginger, and nutmeg. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the sweet potato cheesecake filling over the cooled crust.
  7. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath for even baking.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Before serving, carefully remove the springform ring. Drizzle with caramel sauce if desired.

Notes

  • Roast sweet potatoes until very soft for the smoothest puree. Peel them, then mash or process until completely smooth before measuring.
  • For a gluten-free crust, substitute graham crackers with gluten-free gingersnap cookies or use almond flour mixed with melted butter.
  • If you prefer a pie format, use a 9-inch pie dish instead of a springform pan and reduce the baking time slightly.

Nutrition

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