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homemade sweet potato cheesecake with graham cracker crust, creamy cheesecake center, and glossy sweet potato topping. Topped with brown sugar crumble

Sweet Potato Cheesecake

Creamy sweet potato cheesecake with warm fall spices and graham crust that's better than pumpkin pie. Perfect Thanksgiving dessert with silky texture and authentic homemade flavor ready in 90 minutes.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 0 minutes
Total Time 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Sweet potatoes Choose firm and heavy
  • 24 oz Cream cheese Room temperature, softened
  • 3 large Eggs Room temperature
  • ¾ cup Brown sugar Dark brown preferred
  • ½ cup Sour cream Full-fat for richness
  • ¼ cup Heavy cream Creates silky texture
  • 2 teaspoon Vanilla extract Pure vanilla only
  • 1 teaspoon Ground cinnamon For warm spice
  • ½ teaspoon Ground nutmeg Fresh grated preferred
  • ¼ teaspoon Ground ginger For subtle heat
  • ⅛ teaspoon Ground cloves Use sparingly
  • ¼ teaspoon Salt Enhances flavors
  • 1 ½ cups Graham cracker crumbs For crust base
  • 6 tablespoon Unsalted butter Melted for binding
  • ¼ cup Sugar For crust sweetness

Equipment

  • 9-inch springform pan Essential for easy removal
  • Large roasting pan For water bath
  • Electric mixer For smooth filling
  • Fine mesh sieve For silky puree
  • Offset spatula For even spreading
  • Sharp knife For clean slicing
  • Large mixing bowls For proper beating
  • Measuring cups and spoons For accuracy

Method
 

  1. Preheat oven to 400°F, pierce sweet potatoes, roast 45-60 minutes
  2. Let sweet potatoes cool, scoop flesh, mash until smooth
  3. Mix crumbs, melted butter, sugar, press into springform pan
  4. Bake crust 10 minutes at 350°F until golden
  5. Beat cream cheese until smooth and fluffy
  6. Add brown sugar, beat until light and creamy
  7. Add eggs one at a time, beating after each
  8. Blend in sweet potato puree, sour cream, cream, vanilla
  9. Fold in all spices and salt until evenly distributed
  10. Pour filling over crust, smooth top with spatula
  11. Place in roasting pan, add hot water halfway up sides
  12. Bake 55-65 minutes until center is almost set
  13. Cool gradually in oven 1 hour, then refrigerate 4 hours

Notes

Perfect for fall entertaining and Thanksgiving dessert tables!