Imagine the warm, spiced notes of a sweet potato pie meeting the smooth, creamy richness of a classic cheesecake that’s what you get with this Sweet Potato Cheesecake! This recipe brings together two iconic flavors in one decadent dessert that’s perfect for cozy fall gatherings, holiday tables, or even a little weekday indulgence. With a graham cracker crust that adds just the right crunch and a sweet potato filling laced with cinnamon and nutmeg, it’s truly a dessert to savor.

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Why You’ll Love This Sweet Potato Cheesecake

This cheesecake isn’t just a feast for the taste buds; it’s incredibly versatile and easy to make! Here’s what makes it special:

Creamy and Cozy: The texture is perfectly smooth and creamy, with the sweet potato adding a unique twist on traditional cheesecake.
Flavorful Layers: The warm spices complement the natural sweetness of the potatoes, while the graham cracker crust brings a lovely, slightly crisp base.
Perfect for Sharing: This dessert is a hit for gatherings and a great conversation starter because it’s not your everyday cheesecake.
Make-Ahead Friendly: Cheesecake always benefits from chilling overnight, making this a no-stress dessert for planning ahead!

Ingredients You’ll Need

For the Crust:

1 1/2 cups graham cracker crumbs – These give a slightly sweet, crunchy base for that classic cheesecake foundation.
1/4 cup granulated sugar – Adds sweetness and helps bind the crust.
6 tablespoons (84g) melted butter – Essential for holding the crust together and adding richness.

For the Filling:

2 large sweet potatoes, cooked and mashed – Roasted or boiled sweet potatoes work great; they add natural sweetness and texture.
16 ounces (450g) cream cheese, softened – Room temperature is key for easy mixing and a smooth filling.
1/2 cup granulated sugar – Balances the tanginess of the cream cheese and highlights the sweet potatoes.
4 large eggs, separated – Separate those yolks and whites for an airy texture and added volume.
1 teaspoon vanilla extract – Enhances the flavor depth.
1/2 teaspoon cinnamon – Adds a cozy warmth.
1/4 teaspoon nutmeg – A little goes a long way to complement the sweet potatoes.
1/4 teaspoon salt – Balances all the flavors.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (180°C). While it heats up, this is a great time to grease your 9-inch springform pan, making sure your cheesecake won’t stick.

2. Make the Crust

In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until they resemble wet sand. Press the mixture firmly into the bottom of the springform pan to create an even layer. Bake for 10 minutes to give the crust a slightly toasted flavor.

3. Prepare the Filling Base

Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy—no lumps! Add the sugar and egg yolks, one at a time, blending after each addition. This step helps the batter achieve a luscious, velvety consistency. Add vanilla extract, cinnamon, nutmeg, and salt, mixing until fully combined.

4. Fold in the Sweet Potatoes

Now for the main event! Add your cooked and mashed sweet potatoes into the cream cheese mixture. Blend until well combined, and don’t worry if the batter has a slight orange hue—that’s the sweet potato magic!

5. Whip Egg Whites

In a separate, clean bowl, whip the egg whites until soft peaks form. Gently fold the whites into the sweet potato mixture for an airy, light texture.

6. Pour and Smooth

Pour the filling into the baked crust, smoothing the top with a spatula to create an even layer.

7. Bake to Perfection

Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center has a slight jiggle. It’s normal for it to puff up slightly and then settle as it cools.

8. Cool and Chill

Allow the cheesecake to cool on a wire rack for about an hour, then cover and chill in the refrigerator for at least 4 hours or, ideally, overnight. This helps set the filling and makes slicing a breeze!

A Few Fun Twists and Serving Ideas

Top It Off: Serve with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts for added texture.
Flavor Variations: Try adding a touch of ginger or cloves to the filling for even more holiday-inspired spice.
Make It Mini: Bake this cheesecake in muffin tins for individual servings perfect for parties!