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Sweet Potato Cheesecake

Posted by Reuben Mickles on

sweet potato cheesecake


For the Crust:

  • 1 1/2 cups crushed gingersnaps
  • 3 tablespoons granulated sugar
  • 5 tablespoons melted butter

For the Cheesecake:

  • 24 ounces cream cheese, room temperature 3 blocks
  • 1/4 cup sour cream room temperature
  • 1/4 cup heavy cream room temperature
  • 1 1/4 cups packed light brown sugar
  • 1/3-2/3 cup granulated sugar 
  • 4 large eggs
  • 2 cups mashed sweet potatoes 
  • 2 tablespoons all purpose flour
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


For the Crust:

  • Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick baking spray. Make sure it is completely secure.
  • Whisk together gingersnaps, sugar, and butter.
  • Press gingersnap crust into the bottom of the pan and bake for 10 minutes then set aside.

For the Cheesecake:

  • Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed.
  • Mix in four eggs in one at a time until well incorporated then add in sweet potatoes and blend well.
  • Slow mixer down to medium low and add flour, vanilla, ground cinnamon and nutmeg then add mixture into the springform pan.
  • Bake for 1 hour then turn off oven and leave cheesecake in the oven with door closed for 4 hours. Remove cheesecake from oven and refrigerate overnight.
  • Serve with caramel sauce, nuts and whipped cream if desired.

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