Description
This Silky Sweet Potato Cheesecake with Gingersnap Crust combines seasonal flavors for a delightful dessert experience.
Ingredients
Scale
- 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