Introduction

This Best Roasted Sweet Potato Cheesecake with Gingersnap Crust combines the warm spice of fall with a creamy, rich texture. Perfect for special occasions or cozy gatherings, it features a flavorful crust and a luscious sweet potato filling enhanced with aromatic spices.

Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe - Recipe Image

Ingredients

14 ounces gingersnap cookies
2 tablespoons granulated sugar
½ cup (1 stick) unsalted butter, melted
3 medium sweet potatoes, roasted, peeled & pureed (about 2 cups)
32 ounces full-fat cream cheese (block-style), room temperature
1 cup packed dark brown sugar
¾ cup granulated sugar
4 large eggs, room temperature
1 cup full-fat sour cream, room temperature
1 tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon maple flavor (or maple extract)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon kosher salt
2 tablespoons cornstarch (or all-purpose flour)
1 cup heavy whipping cream
1 tablespoon honey
1 tablespoon vanilla bean paste
Homemade or store-bought caramel sauce

Instructions

Step 1: Roast the sweet potatoes until tender, then peel and puree them in a food processor or blender. Set aside to cool. Bring the cream cheese, eggs, and sour cream to room temperature by leaving them out for 1-2 hours before beginning.
Step 2: Preheat the oven to 350°F. Lightly spray the bottom of a 9×3-inch springform pan with nonstick spray and line the bottom with parchment paper. Secure the springform and spray the bottom and sides again. Set aside.
Step 3: Make the gingersnap crust by pulsing the gingersnap cookies into fine crumbs in a food processor. Transfer crumbs to a large bowl and mix with granulated sugar and melted butter until the mixture resembles wet sand. Press the crumb mixture firmly onto the bottom and up the sides of the prepared pan using a measuring cup or glass.
Step 4: Bake the crust at 350°F for 12 minutes, until lightly toasted and fragrant. Remove from oven and reduce oven temperature to 325°F.
Step 5: Prepare the cheesecake batter by beating the cream cheese in a large bowl with an electric mixer until light and creamy, about 1-2 minutes. Add both sugars and beat until fluffy, scraping the bowl as needed.
Step 6: Add the sweet potato puree and mix until fully combined. Add eggs one at a time, beating until just incorporated after each addition.
Step 7: Mix in the sour cream, vanilla bean paste, maple flavor, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch until just combined. Be careful not to overmix to avoid cracks after baking.
Step 8: Pour the cheesecake batter over the baked crust and smooth the top with an offset spatula or spoon.
Step 9: For a water bath, wrap the springform pan bottom tightly with foil. Place the pan in a larger roasting pan and carefully pour boiling water until it reaches halfway up the sides of the springform pan.
Step 10: Bake at 325°F for 1 hour and 30 minutes, until the edges are set and the center has a slight jiggle. Turn off oven, remove cheesecake from water bath and discard foil. Return cheesecake to the oven, uncovered, for 1 hour.
Step 11: Remove from oven and cool to room temperature on a rack. Cover with foil and refrigerate for 8-10 hours or overnight.
Step 12: To make honey vanilla bean whipped cream, beat heavy cream, honey, and vanilla bean paste on high speed until smooth and fluffy, best made just before serving.
Step 13: Remove cheesecake from the springform pan and transfer to a serving plate. Drizzle caramel sauce over the top and add whipped cream as desired. Slice and serve.

Tips & Variations

Use a water bath to prevent cracks and ensure even baking.
Feel free to substitute sour cream with Greek yogurt for a tangier flavor.
Add chopped pecans or walnuts to the crust for extra texture.
For a vegan version, try dairy substitutes and flax eggs, though texture will vary.

Storage

Keep the cheesecake refrigerated, covered tightly. It will stay fresh for up to 3-4 days. For best texture, allow slices to come to room temperature for about 15 minutes before serving. Leftover whipped cream should be used the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake a day ahead?

Yes, in fact it benefits from chilling overnight to let the flavors meld and the texture to set properly.

How do I prevent the cheesecake from cracking?

Using a water bath during baking and avoiding overmixing the batter helps prevent cracks. Also, let the cheesecake cool gradually in the oven and refrigerate overnight before slicing.

Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

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★★★★★

4.6 from 124 reviews

This Best Roasted Sweet Potato Cheesecake with Gingersnap Crust is a rich, creamy dessert that features roasted sweet potato puree blended into a spiced cheesecake batter on a crunchy, buttery gingersnap crust. Flavored with warm spices like cinnamon, nutmeg, ginger, and cardamom, and topped with a luscious honey vanilla whipped cream and optional caramel sauce, this cheesecake is perfect for autumn gatherings or holiday celebrations. The recipe includes a water bath baking technique for a smooth, crack-free finish and chilling overnight for the best texture and flavor.

Author: zara
Prep Time: 30 minutes
Cook Time: 1 hour 42 minutes
Total Time: 10 hours 12 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

14 ounces gingersnap cookies
2 tablespoons granulated sugar
½ cup (1 stick) unsalted butter, melted

Cheesecake Filling

3 medium sweet potatoes, roasted, peeled & pureed (about 2 cups)
32 ounces full-fat cream cheese (block-style), room temperature
1 cup packed dark brown sugar
¾ cup granulated sugar
4 large eggs, room temperature
1 cup full-fat sour cream, room temperature
1 tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon maple flavor (or maple extract)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon kosher salt
2 tablespoons cornstarch (or all-purpose flour)

Whipped Cream Topping

1 cup heavy whipping cream
1 tablespoon honey
1 tablespoon vanilla bean paste

Optional Topping

Homemade or store-bought caramel sauce

Instructions

Prep Work: Roast your sweet potatoes until tender, then peel and puree them in a food processor or blender. Set aside to cool. Make sure your cream cheese, eggs, and sour cream are at room temperature by setting them out 1-2 hours before starting.
Preheat Oven & Prepare Pan: Preheat the oven to 350°F. Lightly spray the bottom of a 9×3-inch springform pan with nonstick spray and line it with a parchment paper sheet. Fasten the pan and spray the bottom and sides with nonstick spray. Set aside.
Make Gingersnap Crust: Pulse the gingersnap cookies in a food processor until fine crumbs form. Transfer crumbs to a large bowl, stir in granulated sugar and melted butter until mixture resembles wet sand. Press mixture firmly on the bottom and up the sides of the prepared springform pan using a measuring cup or glass.
Bake Crust: Bake crust at 350°F for 12 minutes until lightly toasted and fragrant. Remove and let cool. Reduce oven temperature to 325°F.
Make Cheesecake Batter: In a large bowl, beat cream cheese with an electric mixer until creamy (1-2 minutes). Add brown sugar and granulated sugar and beat until fluffy (1-2 minutes), scraping bowl sides as needed. Blend in sweet potato puree until fully combined. Add eggs one at a time, beating just until incorporated after each addition. Add sour cream, vanilla bean paste, maple flavor, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch. Mix until just combined, being careful not to overmix to avoid cracks.
Assemble Cheesecake: Pour cheesecake batter over cooled crust and smooth the top with an offset spatula or spoon.
Prepare Water Bath (optional): Wrap bottom of springform pan tightly with foil to prevent leaks. Place the springform pan in a large roasting or deep baking pan. Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the springform pan.
Bake Cheesecake: Bake at 325°F for 1 hour 30 minutes until edges are set and center slightly jiggles when nudged. Turn off oven, remove cheesecake from water bath (discard foil if used), then return cheesecake to oven without water bath. Leave in oven for at least 1 hour to cool gradually.
Cool & Chill: Remove cheesecake from oven and cool on a rack to room temperature. Cover with foil and refrigerate overnight, ideally 8-10 hours, for best texture and flavor.
Make Whipped Cream Topping: Just before serving, beat heavy cream, honey, and vanilla bean paste on high speed until thick and fluffy.
Serve: Release cheesecake from springform pan and transfer to a serving plate. Drizzle caramel sauce over top or on individual slices. Pipe or spoon whipped cream on top if desired. Slice into wedges and serve.
Store: Always keep leftover cheesecake refrigerated. It can be baked, cooled, topped, and chilled for 1-2 days before serving.

Notes

Ensure all dairy ingredients (cream cheese, sour cream, and eggs) are at room temperature to prevent lumps in cheesecake batter.
Roast sweet potatoes ahead of time to save prep time and let them cool completely before using.
Do not overmix the cheesecake batter to avoid cracks or collapse during baking.
The water bath is optional but highly recommended to ensure even baking and prevent cracking.
For best results, chill cheesecake overnight to fully set and enhance flavors.
Use a high-quality vanilla bean paste or extract for a richer vanilla flavor.
If you want a gluten-free option, ensure to use gluten-free gingersnap cookies and substitute cornstarch appropriately.

Keywords: sweet potato cheesecake, roasted sweet potato dessert, gingersnap crust cheesecake, autumn cheesecake, spiced cheesecake, creamy cheesecake