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Creamy Sweet Potato Cheesecake with Spiced Graham Cracker Crust

A close-up slice of rich, orange sweet potato cheesecake with a dark chocolate crust, served on a white plate.
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Make this rich, velvety sweet potato cheesecake for your next holiday gathering. It is a delicious alternative to traditional sweet potato pie, featuring warm spices and a buttery crust.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 1 cup 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
  • 1/4 teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. 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 sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust in the springform pan.
  7. 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 halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving. Remove the foil before serving.

Notes

  • For an easier crust, you can use 1 3/4 cups of crushed gingersnap cookies instead of graham crackers.
  • If you do not want to use a water bath, bake at 325°F (160°C) for 60-70 minutes, then cool slowly in the turned-off oven as directed.
  • Top with a drizzle of caramel sauce or toasted pecans before serving for an impressive holiday centerpiece.

Nutrition

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