Around this time of year, it’s pumpkin, pumpkin everywhere! While I’ve grown fond of incorporating it into dishes like my pumpkin maple baked oatmeal or the super popular chai-spiced pumpkin snickerdoodles, I was raised on team sweet potato so that’s where my loyalty lies by default. If you’re team sweet potato, too, this sweet potato cheesecake is for you! If you’re team pumpkin, check out the perfect pumpkin cheesecake I shared last Fall. Thanksgiving is fast-approaching (where did this whole year go?!) and so my wheels are turning for dishes to grace our table. The turkey and sides are pretty routine but the desserts are where I get to play around and experiment a bit. That’s how this particular recipe came about last year. This 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.
The next little twist is a spiced graham cracker crust. Cinnamon and ginger are baked in to create crazy good aromas while baking and they perfectly complement the sweet potato flavor in the cheesecake. You can probably accomplish similar flavors by just using cinnamon graham crackers and adding the ginger.
Each year, I focus on a piece of Fall produce during the month of October. Last year was apple, before that was pumpkin, and, of course, this year is sweet potato! We started out with a spicy chipotle skillet meal, then these salted caramel sweet potato blondies, and now the sweet potato cheesecake you see here. Keep scrolling for the printable recipe and links to a few other sweet potato recipes from years past.
Next week, we’re closing out October with one more sweet potato dish. 🙂 Save this recipe for your Turkey Day table and check back for more Thanksgiving-ready recipes throughout November. Thanks for reading!
P.S. More recipes for team sweet potato:
- Sweet Potato Praline Bread Pudding
- Fresh Sweet Potato Pancakes
- Best Breakfast Hash
- Crispy Potato Breakfast Bake
- Alternative Baked Potatoes
- Baked Sweet Potato Fries
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Creamy cheesecake filled with roasted sweet potato and surrounded by a spiced crust
- 2 medium sweet potatoes roasted and scooped out of skin
- 16 ounces cream cheese softened
- 3 eggs
- 1/4 cup sour cream
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon Nutmeg
- 13.5 sheets graham crackers crushed into crumbs
- 1/2 cup butter melted
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon sea salt
- Preheat oven to 350 degrees. Mix crust ingredients then press into the bottom and up the sides of a springform pan.
- Beat cream cheese until smooth (about 4 minutes). Mix in remaining ingredients.
- Gently pour batter over crust. Bake for 1 hour.
- Cool slightly then cover and chill for at least 4 hours (I usually leave it overnight).
Oh my goodness, this sounds amazing! I love cheesecake, it’s my favorite dessert. How much sweet potato should I use? I seem to be missing that part ?
2 medium sweet potatoes, roasted. Thanks for the catch!
Looks so good! I’ve never tought of putting sweet potato in a cheesecake crust 😀
This cheesecake looks delicious! I am definitely on team sweet potato. Although I love some pumpkin flavored treats, I will take sweet potatoes over pumpkin every time.
I love how creative you are with your baking. You pair foods together that are sometimes uncommon but seem like the perfect match after you present it. This sounds delicious! Might need to try this one soon!!
Thanks, Annette! This recipe is a good one to try. 🙂
This sounds absolutely AMAZING! I’m excited to try making it.
I love anything and everything sweet potato! Thanks for sharing this!
Oh my goodness, this cake looks so delicious. Thank you for sharing you recipe.
Wow! What an interesting combo but I love that it has the cinnamon and ginger which would make it taste so delicious! I may have to give this a try!