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Best Roasted Sweet Potato Cheesecake with Gingersnap Crust

A perfect slice of two-layer sweet potato cheesecake with a dark crust, served on a white plate.
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Make this rich, creamy sweet potato cheesecake featuring a spiced gingersnap crust. It is a decadent fall dessert perfect for Thanksgiving or holiday gatherings.

Ingredients

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

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: Combine the gingersnap crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. 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 sweet potato puree, 1 cup sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat until just combined.
  5. Add the eggs one at a time, mixing on low speed after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  6. Pour the sweet potato filling over the cooled gingersnap crust.
  7. Bake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Once cool, cover the pan and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Roast your sweet potatoes until very soft for the best puree texture. Peel them, then mash thoroughly before measuring.
  • For a simple topping, dust with powdered sugar or add toasted pecans before serving.
  • If you prefer bars, press the crust into an 8×8 inch baking pan and adjust baking time slightly.

Nutrition

Find it online: https://cookingbyfelix.com/sweet-potato-cheesecake-gingersnap-crust-recipe/