There’s nothing quite like the allure of a beautifully crafted dessert to bring people together, and the Silky Sweet Potato Cheesecake with Gingersnap Crust is no exception. This recipe embodies the cozy, earthy tones of autumn while boasting a rich creaminess that cheesecake lovers dream of. Each bite blends the sweet, spiced flavor of sweet potatoes with the classic richness of cheesecake, making it an ideal treat for festive gatherings or intimate family get-togethers. The dessert rests on a delightfully crunchy gingersnap crust, offering a complementary texture and flavor that elevates the overall experience.
The recipe is a homage to the comforting nostalgia of sweet potato pie, but with an elegant twist: a silky smooth texture that melts in your mouth. Whether you’re celebrating Thanksgiving, a fall Friendsgiving, or simply looking to impress your loved ones with a special dessert, this cheesecake makes a bold statement — and surprisingly, it’s straightforward to make. With no need for a fussy water bath, this showstopper is achievable for bakers of all skill levels. Let’s dive into this dessert adventure together!
Why You’ll Love This Silky Sweet Potato Cheesecake
- Rich Flavor: Combines the comforting taste of sweet potato pie with the luscious texture of cheesecake.
- Unique Crust: The gingersnap crust adds a spice and crunch that perfectly complements the creamy filling.
- No Water Bath Required: This straightforward recipe skips the complexity of a traditional water bath, making it easier than ever.
- Festive Favorite: Perfect for fall gatherings, holiday parties, or anytime you want to impress your guests.
Preparation Phase & Tools to Use
Before starting on this delightful dessert, it’s essential to ensure your kitchen is ready for action. Having a clear workspace will make the process more enjoyable and efficient. Preheat your oven to 350°F (175°C). You’ll need a 9-inch springform pan as it is crucial for easy removal of the cheesecake. Gathering all your tools, including a food processor, a hand mixer, and measuring cups, will set you up for success. Additionally, using a baking sheet beneath your springform pan can prevent any drips or spills in your oven.
Consider setting up a station for preparing your crust and a separate one for your filling. This division keeps your workspace organized and keeps the ingredients separate until they’re ready to be combined. Don’t forget to ensure your cream cheese and eggs are at room temperature for seamless mixing.
Ingredients
- 8 graham cracker sheets (126g)
- 10 gingersnap cookies (~70g)
- ½ cup unsalted butter, melted (113g)
- 1½ cups mashed cooked sweet potato (~300g)
- 24 ounces cream cheese, room temperature (680g)
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract (8g)
- 1½ teaspoons ground cinnamon (5g)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
Instructions
Step 1: Craft the Crust
Start by preparing the crust. Preheat your oven to 350°F (175°C). In a food processor, pulse together the graham crackers and gingersnap cookies until they form fine, even crumbs. Add the melted butter and continue pulsing until everything is combined into a moist sand-like consistency. Press this crumb mixture into the base and partway up the sides of a 9-inch springform pan. Bake for about 10 minutes. Once done, set aside to cool and let the crust firm up as you prepare the filling.
Step 2: Blend the Cheesecake Filling
After rinsing out your food processor, add the mashed sweet potatoes back in and puree until completely smooth. In a separate large bowl, combine this sweet potato puree with cream cheese and sugar. Use a hand mixer on a medium setting to beat until the mixture is silky and smooth. Add the eggs, vanilla extract, and a medley of warm spices — cinnamon, nutmeg, ginger, and cloves — along with salt. Blend until everything is just combined, being careful not to overmix, which can introduce extra air into the batter.
Step 3: Bake and Cool
Pour the lush filling into the cooled, pre-baked crust. It might be tempting to be hasty here, but gently tap the pan on the counter to spread and level the filling uniformly. Place your springform pan onto a baking sheet before sliding it into the oven. Bake for about 55–60 minutes, until the edges are set and the center still has a slight jiggle. Upon completion, let the cheesecake cool at room temperature for an hour before refrigerating it for at least 4 hours, or ideally overnight, for the flavors to mature and meld.
Variations
- Protein: Consider using ground pecans in the crust for a nutty note that complements the sweet potato beautifully.
- Vegetables: Experiment by substituting half of the sweet potatoes with pumpkin puree for a different spin on this classic.
- Spices: Add a pinch of cardamom for an aromatic touch that enhances the warm fall spice blend.
Cooking Notes
- If your cheesecake cracks, don’t worry. It’s completely normal and doesn’t affect the flavor—cover it with a sprinkle of crushed gingersnaps or a dollop of whipped cream for a delightful finish.
- For a quick trick: Boil your sweet potatoes and then bake a bit to remove excess moisture before mashing for a perfect consistency.
Serving Suggestions
- Pair with a hot cup of spiced chai or a smooth cappuccino to enhance the dessert’s warmth.
- Serve topped with a drizzle of caramel sauce or a dusting of powdered sugar for an extra touch of sweetness.
Tips
- Allow all ingredients, especially the cream cheese, to come to room temperature before mixing to ensure a smooth, lump-free batter.
- Rest your cheesecake in the fridge overnight to give ample time for the flavors to develop and the cheesecake to set completely.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 9 hours (including chilling time)
Nutritional Information
- Calories: Approximately 450 per slice
- Protein: 7g
- Sodium: 230mg
FAQs
How should I store the cheesecake?
Keep your cheesecake covered and refrigerated. It can be stored up to 5 days if properly sealed.
Can I freeze the cheesecake?
Yes, you can. Wrap it securely in plastic wrap and aluminum foil before placing it in the freezer. It will last for up to 2 months. Thaw in the refrigerator overnight before serving.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a deep-dish pie pan lined with parchment, but it may be trickier to remove.
Can I adjust the sweetness?
Absolutely. You can reduce the sugar if you prefer a less sweet dessert or enhance the spice to balance the flavors differently.
Conclusion
The Silky Sweet Potato Cheesecake with Gingersnap Crust is more than just a dessert—it’s a celebration of flavor and texture. This recipe invites warm memories and the joy of classic seasonal ingredients in a modern format. Whether you’re baking it for a special holiday occasion or a simple celebration at home, it guarantees to impress and delight. We encourage you to share your experience in the comments below and perhaps even venture into creating your variations to share with friends. Here’s to indulging in sweet moments and delicious gatherings!
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Silky Sweet Potato Cheesecake with Gingersnap Crust
- Total Time: 9 hours
- Yield: 12 servings 1x
Description
This Silky Sweet Potato Cheesecake with Gingersnap Crust combines seasonal flavors for a delightful dessert experience.
Ingredients
- 8 graham cracker sheets (126g)
- 10 gingersnap cookies (~70g)
- ½ cup unsalted butter, melted (113g)
- 1½ cups mashed cooked sweet potato (~300g)
- 24 ounces cream cheese, room temperature (680g)
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract (8g)
- 1½ teaspoons ground cinnamon (5g)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
Instructions
- Start by preparing the crust. Preheat your oven to 350°F (175°C). In a food processor, pulse together the graham crackers and gingersnap cookies until they form fine, even crumbs. Add the melted butter and continue pulsing until everything is combined into a moist sand-like consistency. Press this crumb mixture into the base and partway up the sides of a 9-inch springform pan. Bake for about 10 minutes. Once done, set aside to cool and let the crust firm up as you prepare the filling.
- After rinsing out your food processor, add the mashed sweet potatoes back in and puree until completely smooth. In a separate large bowl, combine this sweet potato puree with cream cheese and sugar. Use a hand mixer on a medium setting to beat until the mixture is silky and smooth. Add the eggs, vanilla extract, and a medley of warm spices — cinnamon, nutmeg, ginger, and cloves — along with salt. Blend until everything is just combined, being careful not to overmix, which can introduce extra air into the batter.
- Pour the lush filling into the cooled, pre-baked crust. It might be tempting to be hasty here, but gently tap the pan on the counter to spread and level the filling uniformly. Place your springform pan onto a baking sheet before sliding it into the oven. Bake for about 55–60 minutes, until the edges are set and the center still has a slight jiggle. Upon completion, let the cheesecake cool at room temperature for an hour before refrigerating it for at least 4 hours, or ideally overnight, for the flavors to mature and meld.
Notes
If your cheesecake cracks, don’t worry. It’s completely normal and doesn’t affect the flavor—cover it with a sprinkle of crushed gingersnaps or a dollop of whipped cream for a delightful finish.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 230 mg
- Protein: 7 g