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Creamy Sweet Potato Cheesecake with Spiced Graham Cracker Crust

A close-up shot of a thick slice of bright orange sweet potato cheesecake with a dark graham cracker crust on a white plate.
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Create this rich, creamy sweet potato cheesecake, a perfect hybrid of cheesecake and sweet potato pie. It features warm spices and a simple graham cracker crust, making it an impressive holiday dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup sour cream
  • Optional Topping: Maple Pecan Swirl or Caramel Sauce

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. 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. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the mashed sweet potato, 1 cup granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until just combined and smooth.
  4. Beat in the sour cream. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added.
  5. Pour the sweet potato cheesecake batter over the cooled crust. Smooth the top with a spatula.
  6. Bake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle when gently nudged.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Top with maple pecan swirl or caramel sauce before slicing.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting.
  • If you prefer a gingersnap crust, substitute gingersnap crumbs for the graham cracker crumbs.
  • If you skip the water bath, bake for 50-60 minutes and cool slowly in the turned-off oven to reduce the risk of cracks.

Nutrition

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