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Sweet Potato Cheesecake Recipe

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4.3 from 14 reviews

This Sweet Potato Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of sweet potatoes and pumpkin pie spice. Featuring a crunchy gingersnap crust and topped with homemade whipped cream, salted caramel sauce, and toasted pecans, this dessert is perfect for autumn or any special occasion. The cheesecake is baked in a water bath to ensure a smooth, crack-free finish.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 8 ounces gingersnap cookies, crushed (about 25 cookies)
  • 4 tablespoons unsalted butter, melted

Filling

  • 2 pounds sweet potatoes
  • 24 ounces cream cheese, room temperature (three 8-ounce packages)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons pure vanilla extract
  • 1/4 cup heavy whipping cream

Toppings

  • Salted caramel sauce
  • Homemade whipped cream
  • Toasted pecans

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during the water bath baking process. Optionally, place the foil-wrapped pan inside an oven bag for extra protection against leaks. Lightly spray the pan with nonstick cooking spray.
  2. Make Gingersnap Crust: In a medium bowl, combine crushed gingersnap cookies and melted butter until the mixture is well blended. Press this crumb mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan.
  3. Bake Crust: Bake the crust in the preheated oven at 350°F for 8 minutes. Remove from oven and allow it to cool completely. Increase oven temperature to 400°F in preparation for baking the sweet potatoes.
  4. Bake Sweet Potatoes: Place whole sweet potatoes on a baking sheet and pierce each several times with a fork. Bake at 400°F until tender, about 50 minutes. Remove and let cool completely.
  5. Prepare Sweet Potato Puree: Once cooled, peel the sweet potatoes and puree them using a food processor or blender until smooth.
  6. Mix Cheesecake Filling: Reduce oven temperature back to 350°F. In a stand mixer bowl fitted with a paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Incorporate eggs one at a time, fully mixing each before adding the next and scraping down the bowl between additions. Add pumpkin pie spice, vanilla extract, heavy whipping cream, and the sweet potato puree. Mix until the batter is smooth and fully blended.
  7. Assemble and Prepare Water Bath: Pour the cheesecake batter into the cooled gingersnap crust. Place the springform pan into a larger pan. Pour boiling water into the larger pan until it reaches halfway up the side of the cheesecake pan, creating a water bath to ensure even baking and prevent cracking.
  8. Bake Cheesecake: Bake at 350°F for 55-60 minutes. The edges should be set, while the center remains slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest within the cooling oven for 1 hour to prevent cracking.
  9. Cool Completely: After resting, carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Then refrigerate the cheesecake for at least 8 hours or overnight to set fully.
  10. Serve: Before serving, top the cheesecake with homemade whipped cream, chopped toasted pecans, and drizzle with salted caramel sauce for a perfect finishing touch.

Notes

  • Wrapping the springform pan in heavy-duty foil is essential to prevent water from leaking into the cheesecake during the water bath.
  • Using an oven bag for the foil-wrapped pan is an extra step that can add peace of mind against leaks but is optional.
  • Letting the cheesecake rest in the cooling oven after baking helps avoid cracks caused by sudden temperature changes.
  • Ensure all dairy ingredients like cream cheese and eggs are at room temperature for a smooth batter and even baking.
  • Pureeing sweet potatoes in a food processor or blender yields the best texture for the filling.

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