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