Print

Creamy Baked Sweet Potato Cheesecake with Gingersnap Crust

A thick slice of vibrant orange sweet potato cheesecake with a dark chocolate crust, dusted with cocoa.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy sweet potato cheesecake with a spiced gingersnap crust. It is a perfect, decadent dessert for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie 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 (cooked and smooth)
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. 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, sour cream, vanilla extract, cinnamon, ginger, and nutmeg. Beat until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  5. Pour the sweet potato cheesecake filling over the cooled crust. Smooth the top with a spatula.
  6. 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.
  7. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the foil before slicing.

Notes

  • For the smoothest filling, make sure your cream cheese and eggs are at room temperature before starting.
  • If you skip the water bath, you may need to reduce the baking time slightly and watch carefully for doneness.
  • If you are looking for simple meal planning ideas for the holidays, this dessert pairs well with lighter main courses.

Nutrition

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