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A slice of creamy orange sweet potato cheesecake on a graham cracker crust with whipped cream
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Sweet Potato Cheesecake

Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time7 hours 45 minutes
Servings: 12 servings
Calories: 480kcal

Ingredients

  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1.25 cups granulated sugar, divided
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup cooked and pureed sweet potato
  • 3 large eggs , room temperature
  • 0.25 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon sal t

Instructions

  • Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) and grease a 9-inch springform pan.
  • Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a bowl; press firmly into the bottom and 1 inch up the sides of the pan.
  • Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
  • In a large mixing bowl, beat the cream cheese and remaining 1 cup sugar until smooth and aerated.
  • Mix in the sweet potato puree, sour cream, vanilla extract, cinnamon, ginger, nutmeg, and salt until fully incorporated.
  • Add eggs one at a time, beating on low speed after each addition just until combined to avoid over-incorporating air.
  • Pour the batter over the prepared crust and smooth the top with a spatula.
  • Bake for 65 to 75 minutes, or until the edges are set and the center slightly jiggles when the pan is moved.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
  • Remove from the oven and cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.