The holiday season is filled with joy, laughter, and plenty of indulgent foods that bring family and friends together. While pumpkin pie, pecan pie, and gingerbread cookies often steal the spotlight, there’s one dessert that can outshine them all: The Coziest Sweet Potato Cheesecake.
With its velvety smooth texture, warm spices, and slightly earthy sweetness, sweet potato cheesecake is the perfect balance between comfort food and festive sophistication. If you’ve been wondering how to crown your holiday feast with something unforgettable, look no further—because your Holiday Dessert is Sorted!
In this post, we’ll explore everything about this recipe: from the history of sweet potato in desserts, to the essential ingredients, step-by-step preparation, baking tips, variations, serving ideas, nutritional insights, and even clever make-ahead tricks to keep you stress-free during the holiday rush.
Why Sweet Potato Cheesecake?
Sweet potatoes aren’t just for casseroles or side dishes. Their naturally sweet, creamy flesh makes them ideal for baking, particularly in cheesecakes. Here’s why this cheesecake is perfect for the holidays:
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Unique but Familiar: While pumpkin cheesecake is common, sweet potato offers a slightly denser texture and a richer caramel-like sweetness.
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Holiday Flavors Built-In: Warm spices like cinnamon, nutmeg, ginger, and cloves pair beautifully with sweet potatoes, making the cake taste like a cozy holiday hug.
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Crowd-Pleasing Balance: The tangy cream cheese balances the sweetness of the potatoes, creating a dessert that isn’t overly sugary but still indulgent.
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Visually Stunning: With its golden-orange hue, sweet potato cheesecake looks festive and appetizing on any holiday dessert table.
Simply put, once you bake it, you’ll understand why people say: “Holiday Dessert is Sorted!”
Ingredients You’ll Need
Here’s the full list of ingredients to create the creamiest, coziest sweet potato cheesecake.
For the Crust
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2 cups crushed graham crackers (or gingersnaps for extra spice)
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½ cup unsalted butter, melted
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2 tablespoons granulated sugar
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1 teaspoon ground cinnamon
For the Filling
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2 medium sweet potatoes, baked and mashed (about 1 ½ cups puree)
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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½ cup light brown sugar
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3 large eggs, room temperature
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1 teaspoon pure vanilla extract
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½ cup sour cream
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1 teaspoon cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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Pinch of ground cloves
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2 tablespoons all-purpose flour (to stabilize the filling)
the Topping (optional)
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Whipped cream, lightly sweetened
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Caramel sauce or maple drizzle
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Chopped pecans or candied walnuts
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
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Wash and scrub the sweet potatoes.
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Bake at 400°F (200°C) for 45–55 minutes until fork-tender.
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Peel and mash into a smooth puree. Let cool completely.
2. Make the Crust
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Preheat oven to 325°F (163°C).
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Mix crushed graham crackers, melted butter, sugar, and cinnamon until combined.
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Press mixture firmly into the bottom of a 9-inch springform pan.
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Bake crust for 10 minutes, then let cool.
3. Prepare the Cheesecake Filling
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In a large bowl, beat cream cheese until smooth and creamy.
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Add sugars and continue beating until well combined.
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Add eggs one at a time, mixing slowly to avoid incorporating too much air.
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Mix in vanilla, sour cream, and mashed sweet potatoes.
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Add spices and flour, blending until just combined.
4. Assemble and Bake
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Pour filling over cooled crust.
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Place springform pan in a larger roasting pan. Fill outer pan halfway with hot water (water bath).
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Bake for 60–70 minutes, until edges are set but center is slightly wobbly.
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Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
5. Chill and Serve
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Remove cheesecake from water bath, run knife along edges, and let cool to room temperature.
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Refrigerate at least 6 hours or overnight.
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Before serving, top with whipped cream, caramel, and nuts if desired.
Congratulations—your Holiday Dessert is Sorted!
Tips for Baking the Perfect Cheesecake
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Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temp for smooth mixing.
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Avoid Overbeating: Too much air can cause cracks in the cheesecake. Mix on low speed.
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Use a Water Bath: This prevents the cheesecake from drying out and cracking.
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Cool Slowly: Sudden temperature changes cause cracks. Let the cake rest gradually.
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Chill Overnight: Cheesecake flavor deepens and texture sets perfectly after a full chill.
Creative Variations
Want to put your own spin on this cozy holiday cheesecake? Try these:
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Sweet Potato Pecan Cheesecake: Add a pecan praline topping for a Southern-inspired twist.
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Gingersnap Crust: Swap graham crackers with crushed gingersnaps for bolder spice.
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Maple Glaze: Drizzle with maple syrup instead of caramel for earthy sweetness.
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Mini Cheesecakes: Use a muffin tin for bite-sized holiday treats—perfect for parties.
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Vegan Version: Use vegan cream cheese, coconut cream, and flax eggs to make a dairy-free version.
No matter which variation you try, Holiday Dessert is Sorted!
Pairing Ideas
Sweet potato cheesecake pairs wonderfully with holiday drinks and sides. Try these combinations:
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Hot Beverages: Spiced chai latte, mulled wine, or peppermint hot cocoa.
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Cocktails: Bourbon eggnog, spiked apple cider, or maple whiskey sour.
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Sides: Serve alongside holiday classics like cranberry relish, roasted nuts, or ginger cookies.
Make-Ahead and Storage
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Make-Ahead: Cheesecake can be baked 2–3 days in advance. Store covered in fridge.
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Freezing: Wrap slices tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in fridge.
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Leftovers: Store covered in refrigerator for 5 days.
This flexibility means you can prepare in advance and relax—because once again, your Holiday Dessert is Sorted!
Nutritional Information (per slice, approx.)
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Calories: 420
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Fat: 26g
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Carbs: 38g
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Sugar: 25g
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Protein: 7g
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Fiber: 2g
While it’s a rich treat, the addition of sweet potatoes provides extra fiber, vitamins A and C, and a natural sweetness that allows you to use slightly less sugar.
Why This Dessert Is the Perfect Holiday Centerpiece
Holidays are about creating memories. This sweet potato cheesecake does more than just satisfy a sweet tooth—it becomes part of the celebration.
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It sparks conversation: not everyone has tried sweet potato in a cheesecake, so it feels special.
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It ties into tradition: sweet potatoes are a staple of fall and winter feasts.
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It looks stunning: topped with cream, nuts, and caramel, it shines on any dessert table.
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It simplifies your planning: instead of juggling multiple pies, one cheesecake can serve 12+ people.
So, when relatives ask, “What’s for dessert?” you’ll smile and say: “Don’t worry—Holiday Dessert is Sorted!”
Conclusion
From its silky smooth filling to its spiced crust and cozy holiday flavors, this cheesecake isn’t just a dessert—it’s a statement. It says you care, you’ve put thought into your menu, and you want to give your family and friends something unforgettable.
Ingredients
Method
- Instructions:
- Bake sweet potatoes at 400°F (200°C) until tender (45–55 minutes). Peel and mash. Let cool.
- Mix graham crackers, butter, sugar, and cinnamon. Press into springform pan and bake 10 minutes at 325°F (163°C).
- Beat cream cheese until smooth. Add sugars, then eggs one at a time. Mix in vanilla, sour cream, and sweet potato puree.
- Add spices and flour. Blend until just combined.
- Pour filling over crust. Bake in a water bath at 325°F for 60–70 minutes until edges are set but center is slightly wobbly.
- Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
- Chill in fridge at least 6 hours or overnight before serving.
- Top with whipped cream, caramel drizzle, and chopped pecans if desired.
Notes
- Can be made 2–3 days ahead and stored in fridge.
- Freezes well up to 3 months.
- For extra flavor, use gingersnap cookies instead of graham crackers in the crust.
