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The Coziest Sweet Potato Cheesecake: Holiday Dessert is Sorted!

The Coziest Sweet Potato Cheesecake

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Prep Time 1 hour 10 minutes
Cook Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • - 2 cups crushed graham crackers
  • - ½ cup unsalted butter melted
  • - 2 tbsp granulated sugar
  • - 1 tsp ground cinnamon
  • - 24 oz cream cheese softened
  • - 1 cup granulated sugar
  • - ½ cup light brown sugar
  • - 3 large eggs room temperature
  • - 1 tsp vanilla extract
  • - ½ cup sour cream
  • - 1½ cups mashed baked sweet potatoes
  • - 1 tsp cinnamon
  • - ½ tsp ground nutmeg
  • - ½ tsp ground ginger
  • - Pinch of ground cloves
  • - 2 tbsp all-purpose flour

Method
 

  1. Instructions:
  2. Bake sweet potatoes at 400°F (200°C) until tender (45–55 minutes). Peel and mash. Let cool.
  3. Mix graham crackers, butter, sugar, and cinnamon. Press into springform pan and bake 10 minutes at 325°F (163°C).
  4. Beat cream cheese until smooth. Add sugars, then eggs one at a time. Mix in vanilla, sour cream, and sweet potato puree.
  5. Add spices and flour. Blend until just combined.
  6. 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.
  7. Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
  8. Chill in fridge at least 6 hours or overnight before serving.
  9. Top with whipped cream, caramel drizzle, and chopped pecans if desired.

Notes

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.