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Sweet Potato Cheesecake Recipe

Sweet Potato Cheesecake Recipe

This Sweet Potato Cheesecake Recipe features a gingersnap crust and is filled with creamy mashed sweet potatoes.
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Prep Time 30 minutes
Cook Time 5 hours
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 590 kcal

Equipment

  • Mixing Bowls
  • Springform Pan

Ingredients
  

For the Crust

  • 1.5 cups crushed gingersnaps
  • 3 tablespoons granulated sugar
  • 5 tablespoons melted butter

For the Cheesecake

  • 24 ounces cream cheese room temperature
  • 0.25 cups sour cream room temperature
  • 0.25 cups heavy cream room temperature
  • 1.25 cups packed light brown sugar
  • 0.33-0.67 cups granulated sugar See tip below!
  • 4 large eggs
  • 2 cups mashed sweet potatoes See tip below!
  • 2 tablespoons all purpose flour
  • 1 tablespoon McCormick pure vanilla extract
  • 0.5 teaspoon McCormick ground cinnamon
  • 0.25 teaspoon McCormick ground nutmeg

Instructions
 

For the Crust

  • Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick baking spray. Make sure it is completely secure.
  • Whisk together gingersnaps, sugar, and butter.
  • Press gingersnap crust into the bottom of the pan and bake for 10 minutes then set aside.

For the Cheesecake

  • Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed.
  • Mix in four eggs in one at a time until well incorporated then add in sweet potatoes and blend well.
  • Slow mixer down to medium low and add flour, vanilla, ground cinnamon and nutmeg then add mixture into the springform pan.
  • Bake for 1 hour then turn off oven and leave cheesecake in the oven with door closed for 4 hours. Remove cheesecake from oven and refrigerate overnight.
  • Serve with caramel sauce, nuts and whipped cream if desired.

Notes

Keep your cheesecake in the fridge, wrapped tight or stored in an airtight container. It’ll last up to a week if stored right. For freezing, let it chill on a parchment-lined sheet first, then move it to an airtight container. It’ll keep for about a month.

Nutrition

Serving: 1sliceCalories: 590kcalCarbohydrates: 60gProtein: 8gFat: 35gSaturated Fat: 19gCholesterol: 175mgSodium: 411mgPotassium: 318mgFiber: 1gSugar: 44gVitamin A: 5095IUVitamin C: 0.7mgCalcium: 134mgIron: 2.1mg
Keyword Cheesecake Recipe, Dessert Recipe, holiday baking, Sweet Potato Cheesecake, Thanksgiving dessert
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