This Sweet Potato Cheesecake is insanely delicious! It starts with sweet potatoes that caramelize during the roasting process; and then are pureed into a nice consistency to blend with the likes of cream cheese, brown sugar, vanilla, maple, warm spices, and more. Top with caramel sauce and a dollop of honey vanilla bean whipped cream for an extra razzle dazzle, mmm. This cheesecake recipe is beyond flavorful and a stunning dessert to whip up for the holidays or any other occasion!

slice of sweet potato cheesecake on small white scalloped plate

Happy December, y’all! It’s been off to a great start for me thus far, hoping the same for ya. Feeling good and grateful about so many different things. Normally around the tail end of the year, my anxiety is through the roof thinking about work and goals and blah blah, ha. However, I’m in a really good headspace and enjoying the holiday season. Aside from that, I’ve been baking up a storm!

Some for recipe development and some just for fun to share with my peeps. This sweet potato cheesecake has been a tremendous hit, and I’m sooo happy to finally share it with you! The obsession over this one is too real!

Sweet Potato Cheesecake!!! 😍

Okay, so my sweet potato pound cake is a BBR community top fave, and I’ve always wanted to make a cheesecake version for you. To say that I have been testing this recipe for a while would be a major understatement lol. But alas, she’s here and when I tell you she is so fuggin’ good, peeps…I mean it!

Roasted sweet potatoes bring out a deep, caramelized flavor which makes the sweet potato cheesecake even more full of depth and robust sp goodness! This cheesecake has an extra creamy texture and it’s full of warm, fragrant spices with a gingersnap cookie crust that kicks up the flavor profile several notches!

sweet potato cheesecake with whipped cream on two plates with gold serving utensil

What Makes This Sweet Potato Cheesecake Recipe Work:

  • SWEET POTATO LOVERS UNITE: I cannot lie, I love me some sweet potato-inspired recipes. For example, these sweet potato cinnamon rolls, my sweet potato cornbread, and these rosemary sweet potato rolls are among my favorites on the site. If you also enjoy this orange spud, this sweet potato cheesecake with gingersnap crust is calling your name, boo!
  • LOADED WITH FLAVOR: I’ve incorporated a variety of spices and flavors that are built into the cheesecake that add a lot of warmth and depth. Cozy, delicious spices combined with vanilla and maple flavors, and the main star…roasted sweet potato puree! Plus, the gingersnap crust as well. The entire cheesecake situation here is insaneeeee in the very best way.
  • HOLIDAY DESSERT & MORE: This sweet potato cheesecake is the perfect dessert to add to the holiday table for Thanksgiving, Christmas, Easter, and beyond. While this one is a knockout holiday treat, you can also whip up this beauty for special occasions like birthdays, anniversaries, and more. Or enjoy it on a regular, relaxing weekend inside with your crew ♡.
ingredients for sweet potato cheesecake laid out on beige surface

What You’ll Need For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Gingersnap cookies: We love the “triple ginger snaps” from Trader Joe’s because they’re loaded with crystallized ginger, ginger puree, and ground ginger for heaps of gingery flavor. However, any gingersnap cookies you can find will work! The gingersnap crust compliments the cheesecake so nicely.
  • Granulated sugar: A touch in the crust and also in the cheesecake batter.
  • Butter: For making the gingersnap crust.
  • Sweet potato puree: Before you even begin anything on this recipe, you’ll need to roast your sweet potatoes to get ’em prepped for use.
  • Cream cheese: We can’t make cheesecake without cream cheese! I use full-fat cream cheese blocks/bricks- do not attempt this recipe with any other kind of cream cheese, I beg.
  • Dark brown sugar: Sweet potato and brown sugar go together like salt and pepper, y’all. Just like in a bomb sweet potato pie, yum. This molasses-loaded sugar is pure chef’s kiss in the cheesecake filling, whew.
  • Eggs: For stabilization and lift- room temperature, always.
  • Sour cream: Helps to ensure a creamy, luscious cheesecake texture.
  • Vanilla bean essence: It’s always vanilla bean paste for me, but extract works!
  • Maple flavor/extract: A pop of maple essence is so very nice, mmm.
  • Warm spices: I use cinnamon, nutmeg, ginger, and cardamom 🍂.
  • Salt: Just a little to balance the flavors.
  • Cornstarch: This ingredient adds a bit of insurance to the cheesecake batter for its finished structure. Cornstarch (or flour) provides some stabilization and body for a “set” cheesecake texture.
  • For the cheesecake toppingoptional: I love to finish this sweet potato cheesecake with caramel sauce and honey vanilla bean whipped cream. Both items are super simple, I use store-bought caramel sauce and the whipped cream has 3-ingredients: heavy cream, honey, and vanilla bean paste. Optional, but oh so dreamy! 🤩

How To Make This Sweet Potato Cheesecake with Gingersnap Crust:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven to 350°F. Lightly spray the bottom of a 9×3-inch springform pan with nonstick spray and set aside.
  2. Make the gingersnap crust. Place the gingersnap cookies into the body of a food processor and pulse until you have fine crumbs. Then combine the gingersnap crumbs with granulated sugar and melted butter, stirring until well combined. Empty the crumbs into the prepared pan and tightly pack the crumbs on the bottom and up the sides of the pan.
  3. Bake the crust for 12 minutes, and then set aside to cool while you prepare the cheesecake batter. Reduce the oven temperature to 325°F.
  4. Make the sweet potato cheesecake batter. In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and creamy, about 1-2 minutes. Add the brown sugar and granulated and continue beating until well combined and lightly fluffy, about 1-2 minutes. Then add the roasted sweet potato puree and continue beating until fully combined, about 1-2 minutes. Add the eggs, one at a time, beating until just incorporated before adding in the next egg. Then add the sour cream, vanilla essence, maple essence, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch and mix until everything is just incorporated.
  5. Empty the sweet potato cheesecake batter over the baked crust. Use an offset spatula or spoon to smooth the top of the cheesecake if needed. If desired, prepare the cheesecake for a water bath. Then, very carefully, place the cheesecake in the oven.
  6. Bake for 1 hour and 30 minutes at 325°F or until the cheesecake edges are set and the center has the slightest jiggle when nudged. When done baking, turn off the oven, and leave the cheesecake in the oven for at least 1 hour. Then remove the cheesecake from the oven and set it on a cooling rack to continue cooling down to room temperature. Once the cheesecake is at room temperature, cover the top with foil and refrigerate overnight.
  7. Serving cheesecake. Remove the cheesecake from the springform pan and transfer the cheesecake onto a serving platter or cake plate. Serve with caramel sauce and honey vanilla bean whipped cream, if desired. Slice the cheesecake into wedges and enjoy ya life!
cheesecake sitting in large roasting pan with hot water being poured into pan for water bath

What Is A Cheesecake Water Bath?

Great question! A water bath (aka bain marie) involves placing the assembled cheesecake into a large roasting pan or deep baking pan, and then adding enough boiling water into the larger pan (being careful not to splash any water onto the cheesecake) until the water reaches halfway up the springform pan. This process allows for the cheesecake to bake at a more even, steady rate.

Additionally, the water produces steam during the baking process which helps the entire cheesecake to cook evenly- rather than the edges cooking faster than the middle. Sometimes when baking cheesecakes, the drastic temperature change can cause the cheesecake to collapse/crack once it’s done baking. Think of a water bath as an extra step or insurance for a crack-free cheesecake.

BBR hot tip: A water bath is highly recommended, friends. While it is an extra step, believe me when I tell you that it’s very much worth the finished results 👌🏾. However, feel free to bake off your cheesecake in the oven without one if you prefer…you’ll still have a yummy sweet potato cheesecake!

sweet potato cheesecake with caramel sauce and whipped cream on large plate

Tips + Tricks & Recipe Notes

Here are my top notes + extra info on this sweet potato cheesecake recipe:

  • Prep work before you begin: Start with roasting your sweet potatoes then puree them, and set aside until cooled and ready for use in the recipe. Make sure your cream cheese bricks, eggs, and sour cream are at room temperature- I like to set these out about 1-2 hours before making the recipe. You want a perfectly smooth cheesecake texture, and room temperature ingredients blend seamlessly! I’d hate a lumpy cheesecake for you, oof.
  • Springform pan: This sweet potato cheesecake produces a good amount of batter, and a tall springform pan is necessary to accommodate it…I use a 9×3-inch pan (this is the exact one I own and love!) because it has high enough sides. If you use a smaller springform pan, you’ll likely have leftover batter.
  • Don’t over-mix the cheesecake batter: Over-mixing may contribute to a cheesecake that cracks/collapses after baking. The key is to mix until the ingredients are just combined and then stop!
  • Let it chill: After baking, once the cheesecake has cooled completely and is at room temperature, cover the top with foil and refrigerate overnight (ideally 8-10 hours). This time is important for the cheesecake to set properly.
closeup of sweet potato cheesecake slices on large plate

Storing Your Sweet Potato Cheesecake

First, always keep cheesecake chilled in the fridge! This sweet potato cheesecake with gingersnap crust can be baked, cooled, assembled with toppings, and chilled in the refrigerator for 1-2 days before serving.

Freezing cheesecake: If you’d like to freeze this sweet potato cheesecake, you can. However, I recommend freezing it with no toppings (caramel sauce + whipped cream) for the best texture. Wrap the chilled cheesecake well in plastic wrap and then wrap it in foil for good measure. The cheesecake will be good in the freezer for up to 2 months. Thaw overnight in the fridge and serve chilled with caramel sauce and whipped cream garnishes if you’d like.

bite taken out of a slice of sweet potato cheesecake on small white scalloped plate

Listen, this Sweet Potato Cheesecake recipe is banging on all levels. It’s the ultimate showstopper that’s sure to be a hit! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Other desserts & sweets to peep:

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slice of sweet potato cheesecake on small white scalloped plate

Best Roasted Sweet Potato Cheesecake with Gingersnap Crust

  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 8 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Southern

Description

This Sweet Potato Cheesecake is insanely delicious! It starts with sweet potatoes that caramelize during the roasting process; and then are pureed into a nice consistency to blend with the likes of cream cheese, brown sugar, vanilla, maple, warm spices, and more. Top with caramel sauce and a dollop of honey vanilla bean whipped cream for an extra razzle dazzle, mmm. This cheesecake recipe is beyond flavorful and a stunning dessert to whip up for the holidays or any other occasion!


Ingredients

Scale

For the gingersnap crust:

  • 14 ounces gingersnap cookies
  • 2 tablespoons granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the sweet potato cheesecake batter:

  • 3 medium sweet potatoes, roasted, peeled & pureed in a food processor or blender- (about 2 cups)
  • 32 ounces full-fat cream cheese (block-style), room temperature
  • 1 cup packed dark brown sugar
  • ¾ cup granulated sugar
  • 4 large eggs, room temperature
  • 1 cup full-fat sour cream, room temperature
  • 1 tablespoon vanilla bean paste (or vanilla extract)
  • 1 teaspoon maple flavor (or maple extract)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 2 tablespoons cornstarch (or all-purpose flour)

For the cheesecake topping (honey vanilla bean whipped cream & caramel sauce)- optional:

  • 1 cup heavy whipping cream
  • 1 tablespoon honey
  • 1 tablespoon vanilla bean paste
  • Homemade or store-bought caramel sauce

Instructions

  1. Prep work before you begin this recipe: Start with roasting your sweet potatoes then puree them, and set aside until cooled and ready for use in the recipe. Make sure your cream cheese bricks, eggs, and sour cream are at room temperature- I like to set these out about 1-2 hours before making the recipe.
  2. Preheat the oven to 350°F. Lightly spray the bottom of a 9×3-inch springform pan with nonstick spray, and lay a sheet of parchment paper so it adheres to the bottom of the pan. Then fasten/buckle the springform pan mechanism and spray the entire bottom and sides of the pan with nonstick spray. Set aside.
  3. Make the gingersnap crust. Place the gingersnap cookies into the body of a food processor and pulse until you have fine crumbs. Then place the gingersnap crumbs into a large bowl and stir in the granulated sugar and melted butter, stirring the mixture until well combined with a sand-like consistency. Empty the crumbs into the prepared pan and use a measuring cup or glass to help you tightly pack the crumbs on the bottom and up the sides of the pan.
  4. Bake the crust for 12 minutes at 350°F until lightly toasted and fragrant, and then set aside to cool while you prepare the cheesecake batter. Reduce the oven temperature to 325°F.
  5. Make the sweet potato cheesecake batter. In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and creamy, about 1-2 minutes. Add the brown sugar and granulated and continue beating until well combined and lightly fluffy, about 1-2 minutes. Be sure to stop and scrape down the sides of the bowl as needed. Then add the roasted sweet potato puree and continue beating until fully combined, about 1-2 minutes. Add the eggs, one at a time, beating until just incorporated before adding in the next egg. Then add the sour cream, vanilla essence, maple essence, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch and mix until everything is just incorporated. Note: Be careful not to over-mix the cheesecake batter as it may contribute to a cheesecake that cracks/collapses after baking. The key is to mix until the ingredients are just combined and then stop!
  6. Carefully empty the sweet potato cheesecake batter over the baked crust. Use an offset spatula or spoon to smooth the top of the cheesecake if needed. The next step involves cheesecake water bath prep, if you would like to skip this step, simply move on to the step below. Water bath prep: Tightly wrap the bottom of the springform pan in a good amount of foil (to prevent water from seeping in). Then place the assembled cheesecake into a large roasting pan or deep baking pan. Slowly pour enough boiling water into the larger pan (being careful not to splash any water onto the cheesecake) until the water reaches almost halfway up the springform pan. Then, very carefully, place the cheesecake in the oven.
  7. Bake for 1 hour and 30 minutes at 325°F or until the cheesecake edges are set and the center has the slightest jiggle when nudged. When done baking, turn off the oven, and remove the cheesecake from the water bath and discard the foil (if used), take the water bath pan out. Return the cheesecake to the oven by itself and leave the cheesecake in the oven for at least 1 hour. Then remove the cheesecake from the oven and set it on a cooling rack to continue cooling down to room temperature. Once the cheesecake is at room temperature, cover the top with foil and refrigerate overnight (ideally 8-10 hours).
  8. Make the cheesecake toppings, if desired. For the honey vanilla bean whipped cream: The whipped cream is best made fresh (not made ahead of time), ideally right before serving! Add the heavy cream, honey, and vanilla bean paste into a medium bowl and beat on high speed with an electric mixer until the cream thickens and has a smooth, fluffy consistency. 
  9. Serving cheesecake. Remove the cheesecake from the springform pan and transfer the cheesecake onto a serving platter or cake plate. You can pour the caramel sauce over the top of the cheesecake (enough so that it drips down the sides of the cheesecake) or feel free to drizzle the caramel sauce over cheesecake servings. You can garnish the cheesecake with spoonfuls of whipped cream or transfer it into a piping bag (I use an Ateco #849 closed-star piping tip) to pipe on the cheesecake if you’re feeling extra fancy. Slice cheesecake into wedges and serve. Enjoy!
  10. Storing cheesecake. First, always keep cheesecake chilled in the fridge! This cheesecake can be baked, cooled, assembled with toppings, and chilled in the refrigerator for 1-2 days before serving.

Notes

  1. Freezing cheesecake: You can freeze this sweet potato cheesecake if you’d like. However, I recommend freezing it with no toppings (caramel sauce + whipped cream) for the best texture. Wrap the chilled cheesecake well in plastic wrap and then wrap it in foil for good measure. The cheesecake will be good in the freezer for up to 2 months. Thaw overnight in the fridge and serve chilled with caramel sauce and whipped cream garnishes, if desired.
  2. Please read blog post in its entirety for more tips + tricks.

Keywords: sweet potatoes, sweet potato cheesecake, best cheesecake, sweet potato desserts, holiday baking, gingersnap crust, gingersnap cookies, cheesecake with gingersnap crust