If you’re searching for a dessert that hits all the right notes, look no further than this Baked Sweet Potato Cheesecake.

Imagine the creamy, dreamy texture of cheesecake paired with the warm, cozy flavors of sweet potatoes.

This delightful dessert is perfect for any occasion—thanksgiving gatherings, holiday parties, or just a cozy night in.

The gingersnap crust adds a beautiful contrast, making each bite a wonderful experience.

Whether you’re a seasoned baker or just starting, this recipe is approachable and absolutely delicious!

Why This Recipe Is a Must-Try

Baked Sweet Potato Cheesecake takes the classic cheesecake to a whole new level.

The natural sweetness and subtle earthiness of sweet potatoes blend perfectly with the rich creaminess of the cheesecake filling.

It’s not just a dessert; it’s a magical autumn treat that feels indulgent yet comforting.

Plus, the combination of flavors will have your friends and family asking for seconds—or even thirds!

Ingredients

Here’s what you’ll need to whip up this delicious Baked Sweet Potato Cheesecake:

1 ½ cups gingersnap cookie crumbs
1 tablespoon granulated sugar
6 tablespoons melted butter
2 cups roasted sweet potato puree
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon cornstarch

How To Make Baked Sweet Potato Cheesecake

Making this cheesecake is simpler than you might think! Follow these easy steps to create a show-stopping dessert:

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C).

In a mixing bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted butter.

Stir until the mixture resembles wet sand.

Next, press the crumb mixture firmly into the bottom of a 9-inch springform pan.

Make sure it’s evenly distributed.

Bake the crust in the preheated oven for about 10 minutes or until lightly golden.

Once done, remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add in the granulated sugar and continue to beat until well combined.

Next, add the eggs one at a time, mixing slowly to incorporate each egg completely before adding the next.

This helps prevent overmixing, which can lead to cracks in your cheesecake.

Once the eggs are fully mixed in, add the sweet potato puree, vanilla extract, ground cinnamon, ground nutmeg, salt, and cornstarch.

Mix everything until it’s smooth and velvety.

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled gingersnap crust in the springform pan.

Smooth the top with a spatula for an even finish.

Bake the cheesecake in the oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Remember, the cheesecake will continue to set as it cools, so don’t worry if it’s not fully firm.

Step 4: Cool and Chill

After baking, turn off the oven and crack the oven door open.

Let the cheesecake cool in the oven for 1 hour.

This gradual cooling helps prevent cracks.

After an hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating it for at least 4 hours or overnight.

Step 5: Serve and Enjoy

Once your cheesecake is chilled, it’s ready to slice.

Carefully remove the sides of the springform pan and place the cheesecake on a serving platter.

You can serve it plain or top it with your favorite whipped cream, caramel sauce, or pecans for an extra delicious touch!

Expert Tips

For the best flavor, use fresh roasted sweet potatoes. Baking them whole is the simplest way—just wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes until tender.
Make sure your cream cheese is at room temperature to avoid lumps in your cheesecake filling. You can take it out of the fridge and let it sit for about 30 minutes before you start.
If you’re prone to cracks on your cheesecake, you can try using a water bath. Just place your springform pan in a larger pan filled with water during baking.
Don’t skip the cooling step in the oven; this is crucial for achieving a smooth top!

Variations and Customizations

Add a dollop of your favorite fruit preserve or compote on top for a fruity twist.
Mix in some chocolate chips or chopped nuts into the filling for added texture.
You can easily turn this into a pumpkin cheesecake by swapping out the sweet potato for canned pumpkin puree.
Try using different types of cookies for the crust! Speculoos or digestive biscuits can create a delicious alternative to gingersnap cookies.

How to Store Leftovers

Storing your Baked Sweet Potato Cheesecake is simple.

If you have leftovers (which is rare because it’s so yummy!), just cover it well with plastic wrap or place it in an airtight container.

You can keep it in the fridge for up to 5 days.

If you’d like to freeze it, wrap it tightly in plastic wrap and aluminum foil.

It will stay fresh for up to 3 months in the freezer.

Just remember to let it thaw in the fridge overnight before serving!

FAQ

Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day ahead can enhance the flavor as it has more time to set.

Just store it in the fridge until you’re ready to serve.

Can I use sweet potato puree from a can?

Yes, you can! Just make sure to use plain sweet potato puree without any added sugars or spices.

Why did my cheesecake crack?

Cracking can happen for a few reasons, like baking at too high a temperature, overmixing, or not cooling it slowly.

To reduce the risk of cracking, try using the water bath method mentioned above.

Can I substitute the gingersnap cookies?

Yes! You can substitute gingersnap cookies with other types of crushable cookies like Oreos, vanilla wafers, or even graham crackers for a different flavor profile.

Conclusion

This Baked Sweet Potato Cheesecake is sure to impress your family and friends with its unique flavors and creamy texture.

It’s an excellent way to enjoy every bit of the sweet potato season while indulging in a dessert that’s both sweet and satisfying.

So gather your ingredients, preheat the oven, and get ready to make a cheesecake that will bring smiles all around.

Happy baking!