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Roasted Sweet Potato Cheesecake with Spiced Crust

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

Course Dessert
Cuisine American
Keyword cheesecake recipe for fall, how to make flavored cheesecake, spiced graham cracker crust, Thanksgiving cheesecake recipe, unique sweet potato dessert
Prep Time 1 hour
Cook Time 1 hour
Chill Time 4 hours
Total Time 6 hours
Servings 8 servings
Calories 478 kcal

Ingredients

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

  1. 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.

  2. 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.

  3. Reduce oven heat to 350 degrees. Mix graham cracker crumbs with brown sugar, cinnamon, ginger, sea salt, and melted butter until uniform.

  4. Press mixture into the bottom and ¾ way up the sides of a 9-inch nonstick springform pan. Set aside.

  5. Using a hand mixer or a stand mixer, beat cream cheese until smooth (about 4 minutes).

  6. 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.

  7. 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.

  8. 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.

Recipe 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 Facts
Roasted Sweet Potato Cheesecake with Spiced Crust
Amount Per Serving
Calories 478 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 129mg43%
Sodium 565mg25%
Potassium 398mg11%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 31g34%
Protein 9g18%
Vitamin A 8937IU179%
Vitamin C 1mg1%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.