Last updated: October 5, 2026
This sweet potato cheesecake is creamy, gently spiced, and sturdy enough to slice cleanly after an overnight chill. The full recipe card is below, and the walkthrough here covers every step so you can bake it with confidence.
Sweet Potato Cheesecake Ingredients and Prep
What You Need for the Crust
The crust starts with 1 1/2 cups of graham cracker crumbs, which is about 12 full sheets. Stir in 1/4 cup of packed light brown sugar, 1/2 teaspoon of cinnamon, and 6 tablespoons of melted unsalted butter.
The mixture should feel like damp sand and hold together when you squeeze a handful. If it crumbles apart, add a teaspoon of melted butter at a time until it clumps.
What You Need for the Filling
The filling uses three 8-ounce blocks of full-fat cream cheese, 3/4 cup of granulated sugar, 1/4 cup of packed light brown sugar, and 1/2 cup of sour cream. You also need 1 1/4 cups of sweet potato puree, 3 large eggs, 2 tablespoons of all-purpose flour, and 1 teaspoon of vanilla extract.
The spices are 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Use brick-style cream cheese such as Philadelphia, because whipped or tub cream cheese holds extra air and water that can keep the center from setting.
Equipment and Room Temperature Rules
You need a 9-inch springform pan, a mixing bowl, and a hand mixer or stand mixer with a paddle attachment. A fork or potato masher and a blender or food processor help with the puree.
Set the cream cheese, sour cream, and eggs on the counter for about an hour before you start. Cold cream cheese leaves tiny lumps that never beat out, and lumps are the number one reason a cheesecake filling looks grainy.
How to Make Sweet Potato Cheesecake Step by Step
Roast the Sweet Potatoes
Heat the oven to 400°F and roast two medium sweet potatoes, about 1 1/2 pounds total, until they are completely soft. This takes about 50 minutes, and the skins will wrinkle and the sugars may leak onto the pan.
Let the potatoes cool for about 20 minutes, then peel them and mash or blend until smooth. Measure out 1 1/4 cups of puree and blot it with a paper towel if it looks wet.
Press and Bake the Crust
Lower the oven to 325°F. Press the crust mixture firmly across the bottom of the springform pan and about an inch up the sides, using the flat bottom of a measuring cup to pack it tight.
Bake the crust for 10 minutes, then set it aside while you mix the filling. A pre-baked crust stays crisp under the wet filling instead of turning soft.
Mix the Filling
Beat the cream cheese alone on medium-low speed for about 2 minutes until it looks completely smooth. Add both sugars and beat for another minute or two, scraping the bowl well.
Mix in the sour cream, flour, vanilla, cinnamon, ginger, nutmeg, and salt, then add the sweet potato puree. Add the eggs one at a time on low speed and stop mixing as soon as each one disappears.
Bake the Cheesecake
Pour the filling over the warm crust and tap the pan firmly on the counter a few times to release air bubbles. Bake at 325°F for 60 to 70 minutes, until the edges are set and the center 2 to 3 inches still wobbles like set gelatin.
Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Then run a thin knife around the edge, move the pan to the refrigerator, and chill it for at least 6 hours.
Sweet Potato Cheesecake Tips for Smooth, Crack-Free Results
Keep the Puree Dry and Smooth
Roasting concentrates the flavor of sweet potatoes, while boiling waterlogs them and dilutes the taste. A fibrous strand or two can hide in the puree, so blend it well or press it through a fine mesh strainer if you want an extra silky texture.
Excess moisture is the other trouble spot. Blotting the puree and measuring it after mashing keeps the filling from turning loose.
Mix on Low and Stop Early
Beating on high speed whips air into the batter, and that air expands in the oven and then collapses as the cake cools. Medium-low speed for the cream cheese and low speed once the eggs go in keeps the texture dense and creamy.
Scrape the bottom and sides of the bowl before adding the eggs. Hidden pockets of unmixed cream cheese show up later as streaks in the slices.
Read the Wobble, Not the Clock
Ovens vary, so the timing on the card is a range for a reason. When you nudge the pan, the outer ring should look set and matte while the center moves as one soft island.
A cheesecake that is firm all the way across is already overbaked and will be dry and crack-prone. The resting time in the cooling oven finishes the center gently.
Sweet Potato Cheesecake Variations and Substitutions
Using Canned Sweet Potato Puree
Plain canned sweet potato puree works when you are short on time, and you still need 1 1/4 cups. Check that the label says sweet potato or yam puree and not pie filling, which is already sweetened and spiced.
Canned puree is usually wetter, so blot it well with paper towels before you stir it in. The card uses fresh roasted sweet potatoes, so treat canned as an optional shortcut.
Gingersnap Crust and Other Swaps
Gingersnap crumbs in the same amount make a spicier crust, and they pair well with the cinnamon in the filling. The card uses graham crackers, so this one is an optional swap.
Sour cream can be replaced with an equal amount of plain full-fat Greek yogurt in a pinch. Light brown sugar can swap for dark brown sugar if you want a deeper molasses note.
Toppings Worth Adding
Whipped cream, a drizzle of salted caramel, or a handful of toasted chopped pecans all suit the flavor. A pinch of flaky salt on top of the caramel keeps the sweetness in check.
Toppings are not part of the recipe card, so add them just before serving. Wet toppings left on overnight soften the top of the cheesecake.
Storing, Freezing, and Serving Sweet Potato Cheesecake
Keep the cheesecake covered in the refrigerator for up to 4 days. The USDA recommends refrigerating leftovers within 2 hours of serving and eating most leftovers within 3 to 4 days, so this cheesecake belongs in the fridge between servings.
For longer storage, freeze whole slices on a tray until firm, then wrap each one tightly and keep them for up to 2 months. Thaw a slice overnight in the refrigerator before serving.
Cut with a long knife dipped in hot water and wiped dry between slices. Serve it cold or let a slice sit for 10 minutes if you like the filling slightly softer.
Where Sweet Potato Cheesecake Comes From
Cheesecake itself is ancient, and food historians trace early versions to ancient Greece. The cream cheese version most of us know took shape in the United States after dairyman William Lawrence of Chester, New York, developed cream cheese in 1872.
Sweet potatoes have been a staple of Southern cooking for generations, most famously in sweet potato pie. This dessert borrows the warm spices of that pie and puts them into a creamy cheesecake, which makes it a natural fit for Thanksgiving and fall gatherings.
Ready to bake? Use the recipe card below for the full ingredient list and numbered steps.
Sweet Potato Cheesecake
A creamy, silky sweet potato cheesecake with warm cinnamon, ginger, and nutmeg on a buttery brown sugar graham cracker crust. It slices cleanly after an overnight chill.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 2 medium sweet potatoes (about 1 1/2 pounds total)
- 3 (8-ounce) blocks full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup sour cream, room temperature
- 1 1/4 cups sweet potato puree (from the roasted sweet potatoes)
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Heat the oven to 400°F. Roast the sweet potatoes on a lined baking sheet for about 50 minutes, until completely soft. Cool for 20 minutes, then peel and mash or blend until smooth. Measure 1 1/4 cups of puree and blot with a paper towel if wet.
- Lower the oven to 325°F. Stir together the graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes and set aside.
- Beat the cream cheese on medium-low speed for about 2 minutes until smooth. Add the granulated sugar and 1/4 cup brown sugar and beat for 1 to 2 minutes, scraping the bowl.
- Mix in the sour cream, flour, vanilla, 1 1/2 teaspoons cinnamon, ginger, nutmeg, and salt. Add the sweet potato puree and mix until combined.
- Add the eggs one at a time on low speed, mixing just until each disappears.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
- Bake at 325°F for 60 to 70 minutes, until the edges are set and the center 2 to 3 inches wobbles like set gelatin.
- Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
- Run a thin knife around the edge, then refrigerate for at least 6 hours or overnight before removing the springform ring and slicing.
Notes
Use block cream cheese, not whipped or tub. Plain canned sweet potato puree (not pie filling) can replace the roasted puree at 1 1/4 cups; blot it well. Store covered in the refrigerator for up to 4 days. Freeze wrapped slices for up to 2 months and thaw overnight in the refrigerator. Toppings such as whipped cream, caramel, or toasted pecans are optional and not included in the nutrition.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 430Total Fat: 29gSaturated Fat: 16gSodium: 340mgCarbohydrates: 38gFiber: 1gSugar: 26gProtein: 7g
Sweet Potato Cheesecake Questions Answered
Can you make sweet potato cheesecake ahead of time?
Yes, and it is better that way. Bake it a day ahead and chill it at least 6 hours or overnight so the filling sets and the flavors deepen.
Do you need a water bath?
No. The low 325°F oven and the resting time in the cooling oven keep the filling gentle, so the card skips the water bath and the foil wrapping that goes with it.
Why did my cheesecake crack?
Cracks usually come from overmixing, overbaking, or a sudden temperature drop. Mix on low speed, pull the cheesecake when the center still wobbles, and let it rest in the cooling oven.
Can you use canned sweet potatoes?
Plain canned sweet potato puree works at the same 1 1/4 cups, but not pie filling. Blot it well first, since canned puree tends to hold more water.
Can you freeze sweet potato cheesecake?
Yes, freeze individual slices until firm, wrap them tightly, and keep them for up to 2 months. Thaw slices overnight in the refrigerator before serving.
How do you know when it is done?
Look for set, matte edges and a center 2 to 3 inches wide that wobbles like gelatin. It firms up as it rests in the oven and chills in the refrigerator.
Why This Sweet Potato Cheesecake Recipe Works
Roasting the sweet potatoes gives you concentrated flavor without extra water, and blotting the puree keeps the filling from loosening. Beating the cream cheese smooth on its own before anything else goes in means there are no lumps to fight later.
Only 2 tablespoons of flour and 3 eggs give the filling just enough structure to slice cleanly while staying creamy. Mixing the eggs in last on low speed keeps extra air out, which is what keeps the top smooth.
The 325°F oven, the wobbly center, and the hour in the cooling oven all work toward the same goal, which is a gentle bake that does not dry out or crack. A long chill finishes the job and gives you neat slices.
Make This Sweet Potato Cheesecake This Fall
This sweet potato cheesecake brings together a buttery graham crust, a velvety spiced filling, and make-ahead ease, so it works for Thanksgiving, potlucks, and quiet weekends alike. Roast your sweet potatoes this weekend, bake the cheesecake tonight, and let the refrigerator do the rest.
Save the recipe so it is ready when fall baking season starts. Then slice, serve, and see how quickly it disappears.
