Sweet Potato Cheesecake with Spiced Crust

Creamy cheesecake with roasted sweet potato and warm spices plus a spiced graham cracker crust deserves a spot on your Thanksgiving table. Originally posted October 2017. Last updated November 2021

Thanksgiving desserts are where I love to flex, experiment, and play each year. The turkey is the turkey and people (understandably) don't really appreciate when you take liberties with the sides but the world of Turkey Day dessert ideas is vast and so much fun. That's how this particular recipe came about one year. My sweet potato cheesecake is a classic dessert with a couple of easy seasonal twists. The first is real bits of roasted sweet potato mixed right into the cheesecake batter. And the second is a perfectly crisp spiced graham cracker crust. Do I have your attention? Let's get into it!

If you love sweet potato dessert recipes, try these, too.

• Bourbon Sweet Potato Pie
• Salted Caramel Sweet Potato Blondies
• Sweet Potato Bread Pudding with Praline Sauce

Want to stress less this time of year? Download my Holiday Dinner Guide right now!

What You'll Need for this Recipe

I love this cheesecake for Thanksgiving but don't stray too far from classic cheesecake ingredients. Here's what all goes into the thick, luscious sweet potato cheesecake filling.

• Brown Sugar
• Cinnamon
• Cream Cheese
• Eggs
• Nutmeg
• Pure Vanilla Extract
• Roasted Sweet Potatoes
• Sea Salt
• Sour Cream

Making a cheesecake from scratch is probably easier than you think. First, you'll need a mixing bowl to for the batter and another for the crust (more below) and you can use a hand mixer or a stand mixer to combine everything. In a pinch, you can mix the batter completely by hand but it is a bit of an upper arm workout. Also, make sure to grab a nonstick springform pan to bake the cheesecake in and a silicone spatula to scrape down your batter bowl. Next up, we'll get into what you need for the cheesecake graham cracker crust!

Spiced Graham Cracker Crust for Cheesecake

A signature of this fall flavored cheesecake is the crispy spiced graham crust. When making graham cracker crust, you want it to turn out uniform, fine, and buttery. It should not crumble away from your cheesecake when you slice and eat it and, ideally, the crispness of the crust balances out the creamy interior of the cake. I like a using a food processor to make cheesecake crust or you can add the graham crackers to a large zipper-sealed bag and work our your stress on them with a rolling pin or a heavy kitchen spoon. After that, add the graham cracker crumbs to a mixing bowl and stir in the rest of the crust ingredients. To ensure your crust bakes evenly and holds up while eating, press and pack it evenly into the nonstick springform pan. You want it to be about the same thickness all around. I just use a measuring cup for this.

How to Roast Sweet Potatoes for Desserts

This cheesecake calls for chunky roasted sweet potatoes like you'll find in my Thanksgiving bread pudding recipe. But I know that not everyone will be into that--and that's ok! If you're looking for a smooth and silky interior, try my perfect pumpkin cheesecake or you can roast and mash your sweet potatoes the way I do when making sweet potato casserole. Here's the process.

1. Preheat the oven to 400 degrees. Pierce sweet potatoes several times with a fork or knife and wrap in aluminum foil (optional).
2. Place sweet potatoes into preheated oven with a sheet pan on the rack below to catch any drips.
3. Roast for about 45 minutes or until fork tender.
4. Place peeled, roasted sweet potatoes into a food processor and pulse until smooth and uniform for a silky cheesecake texture OR use a mix and mash spatula to break them into small pieces for a chunky cheesecake texture.

Notes on Making Cheesecake for Thanksgiving Dessert

• How do I know when this cheesecake is done? Cheesecake is finished baking when the internal temperature reaches 150 degrees. The top will be just a little bit jiggly but it should not ripple or appear to still be liquified beneath the top layer. I'm not a fan of sticking a thermometer into the perfectly smooth top of mine so I stick to a consistent bake time use Better Homes & Gardens jiggle test. After chilling for a few hours, you can tell whether the cheesecake is set when its top is firm to the touch and a bit glossy.
• How to keep cheesecake from splitting? Firstly, do not over-bake the cheesecake. Cracking and splitting can occur when the cheesecake contracts inward from the pan (which a normal part of the cooling process) and the edges stick to the pan. This is also why you want your crust to be buttery and should use a nonstick springform pan. Baking cheesecake in a water bath also helps it to heat evenly and makes over-baking less likely.
• Can I make cheesecake ahead of time? Yes, you can absolutely make this cheesecake ahead of time. Since cheesecake should be served cold, it is a great Thanksgiving make-ahead dessert. Just let it chill in the fridge until dinnertime. Cheesecake can be made up to three days in advance for best results.

How to Store this Cheesecake After Thanksgiving

How can store leftover cheesecake? Store any extra cheesecake in an airtight container or wrapped tightly in aluminum foil. Can I freeze it? Yes, and I recommend freezing cheesecake in serving sizes rather than as a whole, for an easier time thawing later. I don't want anything standing in between me and dessert! You can freeze cheesecake by first wrapping it in plastic cling wrap then in aluminum foil. It will keep for up to two months this way. Thaw the cheesecake overnight in the refrigerator or within a couple of hours at room temperature.

I'm wishing you and yours a wonderful holiday season full of connecting over good food. And sharing is caring so be sure to pin this unique dessert idea for Thanksgiving over on Pinterest. Thanks for reading!

My Sweet Potato Cheesecake Recipe

Roasted Sweet Potato Cheesecake with Spiced Crust

Creamy cheesecake filled with roasted sweet potato and surrounded by a spiced crust

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 1 hr

Chill Time 4 hrs

Total Time 6 hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 478 kcal

Ingredients

  

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For the Sweet Potato Cheesecake Filling

• 2 medium-sized sweet potatoes about three inches around and four inches long
• 16 ounces cream cheese softened
• 3 eggs
• ½ cup brown sugar
• ¼ cup sour cream
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon sea salt

For the Spiced Graham Cracker Crust

• 13.5 sheets graham crackers crushed into crumbs
• ½ cup butter melted
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon sea salt

Instructions

 

• Preheat oven to 400 degrees. Pierce sweet potatoes several times with a fork and place in oven to back with a sheet pan underneath to catch any drips.
• Roast sweet potatoes for about 45 minutes or until fork tender. (Carefully) remove skins, and mash sweet potatoes into small pieces or until smooth, if desired. Set aside to cool.
• Reduce oven heat to 350 degrees. Mix graham cracker crumbs with brown sugar, cinnamon, ginger, sea salt, and melted butter until uniform.
• Press mixture into the bottom and ¾ way up the sides of a 9-inch nonstick springform pan. Set aside.
• Using a hand mixer or a stand mixer, beat cream cheese until smooth (about 4 minutes).
• Add in roasted sweet potato, sour cream, eggs, brown sugar, flour, vanilla extract, cinnamon, ginger, and sea salt. Mix until uniform and smooth. There will be some lumps from the sweet potato but no dry pockets of flour should remain in the cheesecake batter.
• Gently pour batter over prepared crust. Gently tap the pan on countertop and use a spatula to spread the batter evenly. Place pan in oven and bake for about one hour. See recipe notes for tips on doneness.
• Remove cheesecake from oven and allow to come to room temperature on countertop then cover and transfer to fridge to chill and set for at least four hours. Cheesecake can set for up to three days if made ahead.

Notes

• How do I know when this cheesecake is done? Cheesecake is finished baking when the internal temperature reaches 150 degrees. The top will be just a little bit jiggly but it should not ripple or appear to still be liquified beneath the top layer. I'm not a fan of sticking a thermometer into the perfectly smooth top of mine so I stick to a consistent bake time use Better Homes & Gardens jiggle test. After chilling for a few hours, you can tell whether the cheesecake is set when its top is firm to the touch and a bit glossy.
• How to keep cheesecake from splitting? Firstly, do not over-bake the cheesecake. Cracking and splitting can occur when the cheesecake contracts inward from the pan (which a normal part of the cooling process) and the edges stick to the pan. This is also why you want your crust to be buttery and should use a nonstick springform pan. Baking cheesecake in a water bath also helps it to heat evenly and makes over-baking less likely.
• Can I make cheesecake ahead of time? Yes, you can absolutely make this cheesecake ahead of time. Since cheesecake should be served cold, it is a great Thanksgiving make-ahead dessert. Just let it chill in the fridge until dinnertime. Cheesecake can be made up to three days in advance for best results.

Nutrition

Calories: 478kcalCarbohydrates: 55gProtein: 9gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 129mgSodium: 565mgPotassium: 398mgFiber: 3gSugar: 31gVitamin A: 8937IUVitamin C: 1mgCalcium: 148mgIron: 2mg

Keyword cheesecake recipe for fall, how to make flavored cheesecake, spiced graham cracker crust, Thanksgiving cheesecake recipe, unique sweet potato dessert

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