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Creamy Sweet Potato Cheesecake with Gingersnap Crust

A close-up, decadent slice of sweet potato cheesecake featuring a vibrant orange filling and a dark chocolate crust.
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Make this creamy sweet potato cheesecake with a spicy gingersnap crust. It is a simple, rich dessert perfect for fall gatherings or holidays.

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 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Make the crust: Combine the gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the mashed sweet potato, 1 cup granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until just combined and smooth. Do not overmix.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the sweet potato cheesecake filling over the cooled gingersnap crust.
  7. Bake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches 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, prop the 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. Remove the springform sides before slicing.

Notes

  • For the best texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer bars, press the crust into a 9×13 inch pan and bake the filling for 35 to 40 minutes.
  • You can roast your sweet potatoes ahead of time for easier preparation.

Nutrition

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