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Creamy Baked Sweet Potato Cheesecake with Gingersnap Crust

A close-up slice of vibrant orange sweet potato cheesecake with a dark chocolate crust on a white plate.
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Make this rich, creamy sweet potato cheesecake for your next gathering. It combines the familiar comfort of sweet potato pie spices with a classic, velvety cheesecake texture, all set on a crunchy gingersnap crust. This recipe is a showstopper for Thanksgiving or any fall event.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups packed cooked and mashed sweet potato (about 2 medium sweet potatoes)
  • 1 1/2 cups granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the gingersnap crumbs, 1/4 cup sugar, and melted butter 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 it cool slightly. Reduce the oven temperature to 325 degrees F.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the mashed sweet potato, 1 1/2 cups granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Beat until just combined and smooth. Mix in the vanilla extract.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix. Gently stir in the sour cream until the batter is uniform.
  5. Pour the sweet potato cheesecake batter over the cooled crust in the springform pan.
  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 the water reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 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 foil. 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 sides of the springform pan before slicing.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before starting the recipe.
  • If you prefer a different base, substitute the gingersnap crumbs with cinnamon graham cracker crumbs.
  • To make mashed sweet potato, bake or steam the potatoes until very tender, then mash them until completely smooth before measuring.

Nutrition

Find it online: https://cravybite.link/sweet-potato-cheesecake-recipe/