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A slice of golden-brown Potato Cheesecake Sweet sits on a white plate, garnished with a sprinkle of cinnamon and a fresh mint leaf.

Sweet Potato Cheesecake with Gingersnap Crust

Indulge in a unique and comforting dessert that combines the earthy sweetness of sweet potatoes with the creamy tang of cheesecake, all nestled in a spicy gingersnap crust. Perfect for holidays or a special treat, this Sweet Potato Cheesecake offers a delightful blend of fall flavors.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert
Cuisine: American, Fusion, Holiday
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Gingersnap Crust
  • 1 1/2 cups gingersnap crumbs (about 25-30 cookies)
  • 1/4 cup granulated sugar
  • 1/2 tsp ground ginger
  • 6 tbsp unsalted butter melted
For the Sweet Potato Cheesecake Filling
  • 1 1/2 cups cooked sweet potato puree (from about 1 large sweet potato, peeled and cubed)
  • 24 oz cream cheese full-fat, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 4 large eggs room temperature
  • 1/4 cup heavy cream
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
For the Optional Topping
  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Candied Pecans for garnish, optional

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Large Mixing Bowl
  • Electric Mixer
  • Saucepan
  • Aluminum Foil
  • Roasting Pan (for water bath)

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage.
  2. In a medium bowl, combine gingersnap crumbs, granulated sugar, and ground ginger. Pour in the melted butter and mix until crumbs are evenly moistened.
  3. Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or a flat-bottomed measuring cup to help compact it.
  4. Bake the crust for 8-10 minutes, or until lightly golden and fragrant. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
Prepare the Sweet Potato Cheesecake Filling
  1. To make sweet potato puree: Peel and cube one large sweet potato. Boil or steam until very tender (about 15-20 minutes). Drain well and mash or process in a food processor until completely smooth. Measure out 1 ½ cups. Let cool slightly.
  2. In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  3. Add the granulated sugar and brown sugar, and beat until well combined and fluffy, about 2 minutes.
  4. Beat in the sweet potato puree, heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and salt until fully incorporated and smooth.
  5. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix once eggs are added, as this can incorporate too much air and lead to cracks. Scrape down the bowl as needed.
Bake the Cheesecake
  1. Pour the sweet potato cheesecake filling over the cooled gingersnap crust in the springform pan.
  2. Prepare a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
  3. Carefully transfer the roasting pan to the preheated oven (325°F/160°C).
  4. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should reach 150-155°F (65-68°C).
  5. Turn off the oven, crack the door slightly, and let the cheesecake cool in the water bath in the oven for 1 hour. This slow cooling helps prevent cracks.
  6. Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.
  7. Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Optional Topping and Serving
  1. If desired, prepare the whipped cream just before serving: In a cold bowl with cold beaters, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  2. Remove the sides of the springform pan. Slice the cheesecake using a warm, sharp knife (wipe the knife clean between slices for best results).
  3. Serve each slice plain or with a dollop of fresh whipped cream and a sprinkle of candied pecans, if using.

Notes

For best results, ensure all cold ingredients (cream cheese, eggs) are at room temperature. This helps create a smooth, lump-free batter and prevents overmixing. Cheesecake stores well in the refrigerator for up to 4-5 days, covered. For a smoother puree, you can pass the cooked sweet potato through a fine-mesh sieve or food mill after processing.