Print

Creamy Baked Sweet Potato Cheesecake with Gingersnap Crust

A beautiful slice of sweet potato cheesecake featuring a vibrant orange filling and a dark chocolate crust, served on a light gray plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, velvety sweet potato cheesecake with warm fall spices and a crunchy gingersnap crust. This dessert is perfect for Thanksgiving or fall gatherings.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup packed light brown sugar
  • 1 (15 ounce) can sweet potato puree (not pie filling)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs and 1/4 cup brown sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the light brown sugar and the remaining 1/2 cup granulated sugar, beating until combined.
  5. Add the sweet potato puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat on low speed until just combined and smooth. Do not overmix.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake the cheesecake in 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 about halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  12. Run a thin knife around the edge before releasing the springform side. Serve chilled.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a graham cracker crust, substitute graham cracker crumbs for the gingersnaps.
  • For an easy topping, sprinkle with toasted pecans or a dollop of whipped cream before serving.

Nutrition

Find it online: https://fooddexterity.com/sweet-potato-cheesecake/