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Creamy Sweet Potato Cheesecake with Gingersnap Crust

A close-up of a thick slice of vibrant orange sweet potato cheesecake with a dark chocolate crust on a white plate.
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Make a rich, velvety sweet potato cheesecake, a perfect alternative to pumpkin pie for your fall or holiday gatherings. This recipe features warm spices and a simple gingersnap crust.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups cooked and mashed sweet potato (about 2 medium potatoes)
  • 1 cup granulated sugar (for filling)
  • 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 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs, 1/4 cup sugar, and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Reduce the oven temperature to 300°F (150°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 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven 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 foil. Let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a simpler presentation, you can bake this recipe in a 9×13 inch baking dish and cut it into squares after chilling. Reduce the baking time by about 10-15 minutes if making squares.
  • If you prefer a graham cracker crust, substitute 1 1/2 cups graham cracker crumbs for the gingersnaps.
  • For a topping, consider a dollop of whipped cream or a pecan praline sauce just before serving.

Nutrition

Find it online: https://dishicious.com/sweet-potato-cheesecake-recipe-fall-dessert/