Sweet Potato Cheesecake

What I Love About This Sweet Potato Cheesecake

Sweet potato casserole and cheesecake sound like they shouldn’t work together, but the warm spices and creamy texture turn out to be a natural match. If you want more sweet potato desserts, my sweet potato pie and sweet potato casserole cake are both worth trying too.

• It tastes like biting into sweet potato casserole, but in a smooth, creamy cheesecake form instead.
• Baking the sweet potatoes a day or two ahead means the actual cheesecake-making part goes quickly.
• It’s a make-ahead dessert, which makes it one less thing to worry about on a busy holiday.

Key Ingredient Notes

• Sweet potatoes – fresh, baked and mashed sweet potatoes give the best flavor and texture here. Canned sweet potato puree can work in a pinch at roughly the same amount, though canned puree tends to hold more moisture, so the batter may turn out a touch looser.
• Cream cheese – use full-fat, original cream cheese, and take it out of the refrigerator 30-45 minutes before you start. Don’t try to make this “lighter” with anything other than full-fat cream cheese, since it changes the texture.
• Eggs – take these out of the refrigerator ahead of time too, so they’re room temperature before mixing.
• Heavy whipping cream – don’t substitute this with a lower-fat dairy product. If you need to, half-and-half can work, but use about a tablespoon less, since it’s thinner than heavy cream.
• Pumpkin pie spice – despite the name, pumpkin pie spice doesn’t actually contain pumpkin. It’s a blend of cinnamon, nutmeg, ginger, and cloves, all of which pair wonderfully with sweet potato.
• Marshmallows – regular-sized marshmallows, spread over the cold cheesecake and toasted under the broiler right before serving.
• Gluten-free note – the graham cracker crust is the only part of this cheesecake with gluten. Swap in gluten-free graham crackers to make the whole dessert gluten-free, and double-check labels on the rest, since they should already be gluten-free.

How to Make Sweet Potato Cheesecake

1. Bake the sweet potatoes – Wash and pierce each sweet potato with a knife, wrap individually in foil, and bake at 350°F for 1.5-2 hours, until very soft all the way through. Let them cool, then peel and mash with a fork until smooth. This part can be done a day or two ahead and refrigerated.
2. Prep the crust – Wrap the outside of the springform pan in foil, since even well-used pans can let a little water seep in during the water bath. Combine the graham cracker crumbs, melted butter, vanilla, and pumpkin pie spice, then press it into the bottom of the greased pan.
3. Make the filling – Beat the cream cheese until smooth and fluffy, scraping the bowl as needed. Beat in the sugar, then the eggs one at a time, mixing just until each one is incorporated before adding the next, so the batter doesn’t take on too much air. Add the mashed sweet potatoes, sour cream, vanilla, and heavy cream, and beat until fully combined. Lower the speed and mix in the cornstarch and pumpkin pie spice, stopping as soon as they’re incorporated to avoid overmixing the batter.

4. Bake – Pour the filling into the crust and set the springform pan inside a larger roasting pan. Add hot water to the roasting pan, about halfway up the sides of the springform. Bake at 325°F for 80-85 minutes, until the edges look set but the center still jiggles slightly when you gently shake the pan.
5. Cool gradually – Turn off the oven and open the door partway. Letting the cheesecake sit and cool down slowly like this is what helps prevent cracks on top.
6. Chill – Once cooled to room temperature, cover and refrigerate for at least 6 hours, or overnight.
7. Toast the marshmallows – Spread marshmallows over the cold cheesecake and broil on low, watching closely, until golden brown. Marshmallows can go from golden to burnt in seconds under a broiler, so stay by the oven the whole time instead of stepping away.

Storing and Freezing Recommendation

• Store: in the refrigerator, right in the springform pan, covered tightly with plastic wrap.
• How long it keeps: up to a week when properly covered and refrigerated.
• Freezer: freeze without the marshmallow topping. Once fully cooled, run a butter knife around the inside of the springform pan to release it, then freeze uncovered for about an hour to firm up. Wrap tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw slowly in the refrigerator, then add and toast the marshmallows fresh before serving.

Sweet Potato Cheesecake Recipe FAQs

More Cheesecake Recipes From Me

• Maple Pecan Mini Cheesecakes
• Apple Pie Cheesecake
• Pumpkin Cheesecake Pie
• Chocolate Pumpkin Cheesecake
• Pecan Caramel Pumpkin Cheesecake

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