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Sweet Potato Cheesecake

Sweet Potato Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap cookie crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 3 (8 oz) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sweet potato puree
  • 1/2 cup sour cream
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt

Method
 

  1. Roast sweet potatoes at 400°F for 45 to 60 minutes until tender; cool, peel, and puree until smooth. Measure 1 cup. Lower oven to 325°F.
  2. Stir together gingersnap crumbs, 2 tbsp sugar, and melted butter; press into a 9-inch springform pan. Bake 10 minutes and cool.
  3. Beat cream cheese, 1 cup sugar, and salt until smooth. Mix in sour cream, vanilla, cinnamon, and nutmeg. Add eggs one at a time on low speed. Fold in sweet potato puree.
  4. Pour filling over crust; place pan in a water bath and bake at 325°F for 60 to 70 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and cool 1 hour inside.
  5. Cool to room temperature, refrigerate at least 4 hours, then run a knife around the edge, release the pan, and slice to serve.

Notes

For the smoothest cheesecake, bring all cold ingredients to room temperature before mixing. You can roast the sweet potatoes up to 3 days ahead and keep the puree covered in the fridge.