Better-than-Pie Sweet Potato Cheesecake

published Sep 27, 2022
A photo of a whole sweet potato cheesecake on a plate with a slice missing.
Credit: Stephanie Loo

Sweet potato cheesecake features a buttery graham cracker crust and is finished with a lightly-sweetened whipped sour cream topping. The dessert would be a lovely addition to any Thanksgiving table.

Serves10 to 12

Prep45 minutes

Cook2 hours 8 minutes to 2 hours 18 minutes

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A photo of a whole sweet potato cheesecake on a plate with a slice missing.
Credit: Stephanie Loo

While sweet potato pie might be a classic at Thanksgiving, it’s time to give this rich and creamy sweet potato cheesecake a try. With a buttery graham cracker crust, a lightly spiced filling packed with roasted sweet potatoes, and just-sweet-enough whipped sour cream topping, it’s a crowd-pleasing dessert that would be a lovely addition to any holiday table.

Credit: Stephanie Loo

If You’re Going to Make Sweet Potato Cheesecake, a Few Tips

  • A little wobble is good. Don’t wait for the cheesecake to completely set before pulling it from the oven. The center of the cheesecake should still wobble slightly when you gently shake the pan.
  • Let it cool properly. Cooling the cheesecake will take some time, so plan ahead. First, it needs to sit in a propped open, turned-off oven. Next, you’ll need to let it cool to room temperature on the counter before transferring it to the fridge to chill overnight.
  • Make it ahead. Like most cheesecakes, sweet potato cheesecake is a great option to prepare ahead of time, as it can be stored in the refrigerator or freezer before you’re ready to slice. 

Sweet Potato Cheesecake Recipe

Sweet potato cheesecake features a buttery graham cracker crust and is finished with a lightly-sweetened whipped sour cream topping. The dessert would be a lovely addition to any Thanksgiving table.

Prep time 45 minutes

Cook time 2 hours 8 minutes to 2 hours 18 minutes

Serves 10 to 12

Nutritional Info

Ingredients

For the filling:

  • 2 (8-ounce) packages

    cream cheese

  • 4

    large eggs

  • 1 1/2 pounds

    sweet potatoes (about 2 large)

  • 1/4 cup

    sour cream

  • 1/4 cup

    granulated sugar

  • 1/2 cup

    packed light brown sugar

  • 2 teaspoons

    vanilla extract

  • 1 teaspoon

    ground cinnamon

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground nutmeg

  • 1/8 teaspoon

    ground ginger

For the crust:

  • Cooking spray

  • 12

    graham cracker sheets (about 6 1/2 ounces)

  • 6 tablespoons

    unsalted butter

  • 1/4 cup

    packed light brown sugar

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground cinnamon

For the topping:

  • 1 cup

    sour cream

  • 1 cup

    cold heavy cream

  • 2 tablespoons

    granulated sugar

  • 1 teaspoon

    vanilla extract

Instructions

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  1. Place 2 (8-ounce) packages cream cheese and 4 large eggs on the counter. Let sit at room temperature until the cream cheese softens. Meanwhile, bake and mash the sweet potatoes.

  2. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F. Pierce 1 1/2 pounds sweet potatoes all over with a fork. Wrap each potato in in aluminum foil. Roast until knife tender, about 1 hour.

  3. Set aside until cool enough to handle. Cut each potato in half and scoop out the flesh with a spoon into a medium bowl. Mash with a potato masher or pass through a ricer until smooth (about 2 cups).

Make the crust:

  1. Reduce the oven temperature to 350°F. Place a parchment paper round on the bottom of a 9-inch springform pan. Replace the ring and secure it to the base. Wrap the outside of the pan with aluminum foil to prevent any leaks. Coat the bottom and sides of the pan with cooking spray.

  2. Break 12 graham crackers into large pieces and place in the bowl of a food processor fitted with the blade attachment. Pulse into fine crumbs, about 30 (1-second) pulses (1 1/2 cups crumbs). Cut 6 tablespoons unsalted butter into 6 pieces and place in a small microwave-safe bowl. Microwave in 30-second increments until melted, about 60 seconds total.

  3. Pour the melted butter over the graham cracker crumbs. Add 1/4 cup packed light brown sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, and pulse until well-combined, about 30 (1-second) pulses. Transfer the graham cracker mixture into the pan. Press evenly into the bottom and up the sides of the pan.

  4. Bake until lightly golden and fragrant, about 8 minutes. Place on a wire rack and let completely while you make the filling.

Make the filling:

  1. Bring a kettle or saucepan of water to a boil. Meanwhile, clean and dry the food processor.

  2. Place the cream cheese, mashed sweet potatoes, 1/4 cup sour cream, 1/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground ginger in the food processor. Process until combined, about 1 minute. Add the eggs one at a time, processing to combine after each, until all the eggs incorporated, about 40 seconds total.

  3. Pour the filling into the crust and smooth out the top. Place the springform pan inside a large roasting pan. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake.

  4. Bake until the edges are set and the center is still slightly wobbly, 60 to 70 minutes. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour to cool down.

  5. Remove the pan from the oven and water bath. Let the cheesecake cool completely at room temperature. Cover and refrigerate the cheesecake for at least 4 hours or overnight.

Make the topping:

  1. When ready to serve, place 1 cup sour cream, 1 cup cold heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the whisk attachment (or large bowl if using an electric mixer or whisking by hand). Beat on medium speed until soft peaks form, 6 to 7 minutes. Gently spread a thick layer of whipped cream on top of the cake. Unlock and remove the sides of the pan before slicing.

Recipe Notes

Sweet potato substitution: 2 cups canned pumpkin purée or mashed pumpkin can be substituted for the sweet potatoes.

Make ahead: This cheesecake can be made up to 1 day ahead and refrigerated.

Storage: Leftovers can be tightly wrapped and refrigerated for up to 3 days.

Freezing cheesecake: To freeze the cheesecake, let the cheesecake cool to room temperature and do not make the whipped cream topping. To freeze the cheesecake on the springform pan base, remove the outer rim from the springform pan. Wrap the cheesecake and the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. To freeze without the springform pan, slide a flat spatula underneath the crust to release it from the bottom of the pan. Carefully slide the cheesecake onto a cardboard round or large plate. Wrap it all in a few layers of plastic wrap, then in a final layer of aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving. Make and top the cheesecake with whipped cream right before serving.