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Creamy Sweet Potato Cheesecake with Gingersnap Crust

A rich, creamy slice of orange sweet potato cheesecake resting on a white plate near a window.
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Make this creamy sweet potato cheesecake for a decadent fall dessert. It offers warm spices and a rich texture, serving as a great alternative to traditional sweet potato pie.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups mashed sweet potato (about 2 medium sweet potatoes)
  • 1 1/4 cups packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs and 1/4 cup brown sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the mashed sweet potato, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer bars, press the crust into a 9×13 inch pan and bake the filling for 40 to 50 minutes at 325°F (160°C).
  • If you are looking for alternatives to traditional holiday baking, this recipe provides a rich, comforting dessert experience.
  • If you are interested in structured eating plans, look into meal planning services rather than relying on weight loss programs for dietary guidance.

Nutrition

Find it online: https://blissbatter.com/sweet-potato-cheesecake-recipe/