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Baked Sweet Potato Cheesecake

If you’re searching for a dessert that hits all the right notes, look no further than this Baked Sweet Potato Cheesecake.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Oven

Ingredients
  

Crust Ingredients

  • 1.5 cups gingersnap cookie crumbs
  • 1 tablespoon granulated sugar
  • 6 tablespoons melted butter

Filling Ingredients

  • 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
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 tablespoon cornstarch

Instructions
 

  • Step 1: Preheat 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. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes or until lightly golden. Let it cool.
  • Step 2: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until well combined. Add the eggs one at a time, mixing slowly. Then add the sweet potato puree, vanilla extract, ground cinnamon, ground nutmeg, salt, and cornstarch. Mix until smooth.
  • Step 3: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.
  • Step 4: After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
  • Step 5: Once chilled, carefully remove the sides of the springform pan and place the cheesecake on a serving platter. Serve plain or with toppings like whipped cream, caramel sauce, or pecans.

Notes

For the best flavor, use fresh roasted sweet potatoes. Make sure your cream cheese is at room temperature to avoid lumps. If prone to cracks, consider using a water bath during baking. Don’t skip the cooling step in the oven!
Keyword Easy