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This image shows the finished sweet potato cheesecake with a golden graham cracker crust, creamy filling, and a crunchy pecan topping, beautifully presented and ready to enjoy.

Sweet Potato Cheesecake Recipe

This Sweet Potato Cheesecake blends the rich, earthy sweetness of sweet potatoes with creamy cheesecake for a unique dessert. A buttery graham cracker crust and warm spices make this treat perfect for fall gatherings or holiday celebrations.
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Prep Time 40 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 619 kcal

Equipment

  • Mixing bowl
  • Small saucepan
  • Baking Dish
  • Electric Mixer or Hand Mixer
  • 9 1/2-inch Springform Pan

Ingredients
  

  • ¼ heavy whipping cream
  • 1 cup chopped pecans
  • 1 ¼ cup graham cracker crumbs
  • ¼ cup heavy whipping cream
  • ¼ white sugar
  • ¼ cup butter
  • ⅞ cup white sugar
  • ¾ cup packed brown sugar
  • ¼ cup butter melted
  • 3 eggs, room temperature
  • 3 packages of cream- cheese softened
  • ⅓ cup sour cream
  • 2 lb sweet potatoes

Instructions
 

  • Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter.
  • Press this mixture into the bottom of a 9 1/2-inch springform pan.
    This image shows graham cracker crumbs being combined with sugar and melted butter in a bowl, ready to be pressed into the bottom of a springform pan to form the cheesecake crust.
  • Bake for 10 minutes, then remove and set aside, keeping the oven on.
    This image shows sweet potatoes baking in a dish in the oven, cooked until tender, to be used in the creamy cheesecake filling.
  • Place the sweet potatoes in a baking dish and bake for about an hour, or until a knife easily pierces the center.
  • Once cool enough to handle, peel and puree the sweet potatoes. In a large bowl, beat together the cream cheese and 3/4 cup plus 2 tablespoons of sugar until smooth.
    This image shows cream cheese and sweet potato puree being mixed together in a bowl, along with sugar and other ingredients, to create a smooth cheesecake filling.
  • Add the sour cream, 1/4 cup of cream, and 1 1/2 cups of sweet potato puree, mixing until well combined.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour this filling over the prepared crust.
    This image shows the smooth sweet potato cheesecake filling being poured over the pre-baked graham cracker crust in a springform pan, ready for baking.
  • Bake the cheesecake in the preheated oven for about 1 hour, or until a tester inserted near the center comes out clean.
    This image shows the sweet potato cheesecake baking in the oven, with the top turning a golden brown as it cooks to perfection.
  • Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
  • For the topping, melt brown sugar and 1/4 cup of butter or margarine in a small saucepan over low heat, stirring until the sugar dissolves.
    This image shows brown sugar and butter melting together in a saucepan with chopped pecans, preparing a sweet and nutty topping for the cheesecake.
  • Increase the heat to bring the mixture to a boil, then stir in 1/4 cup of cream and the nuts.
  • Pour the hot topping over the cheesecake.
    This image shows the hot pecan topping being poured over the baked sweet potato cheesecake, adding a rich and crunchy layer to the dessert.
  • Refrigerate any leftover cheesecake.

Notes

  • For a smoother cheesecake, make sure the cream cheese is fully softened before mixing.
  • Let the cheesecake cool gradually in the oven to prevent cracks.
  • The sweet potato puree should be silky, so blend thoroughly for the best texture.