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Creamy Sweet Potato Cheesecake with Gingersnap Crust

A close-up slice of vibrant orange sweet potato cheesecake on a white plate, featuring a thick, dark crust.
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Make this creamy sweet potato cheesecake with a spiced gingersnap crust. It is a rich, comforting dessert perfect for fall gatherings and holiday tables.

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 or boiled)
  • 1 1/2 cups granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 3 large eggs

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.
  2. Prepare the crust: In a medium bowl, combine the gingersnap crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
  5. Add the mashed sweet potato, 1 1/2 cups granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until just combined and smooth. Do not overmix.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • Roast sweet potatoes until very soft for the best, creamiest texture for the filling.
  • For an easy serving option, make this recipe as Sweet Potato Cheesecake Bars using a 9×13 inch baking dish instead of a springform pan.
  • This recipe is a great alternative to traditional sweet potato pie for holiday gatherings.

Nutrition

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