There's a reason sweet potato pie is a holiday staple, but sometimes a classic needs a delicious, decadent upgrade. This Sweet Potato Cheesecake with Gingersnap Crust is a stunning and indulgent dessert that captures all the warm, comforting flavors of fall in a rich, creamy cheesecake.1 It’s a sophisticated twist on a traditional favorite and a showstopper for any gathering, from Thanksgiving to a cozy dinner party.

The star of this dessert is the filling—a silky-smooth blend of sweet potato puree, tangy cream cheese, and a perfect blend of cinnamon, nutmeg, and ginger. It sits on a crunchy, spicy gingersnap crust that adds a delightful texture and a warm, aromatic flavor that perfectly complements the creamy filling.2 This cheesecake is a beautiful blend of a classic cheesecake and a delicious pie, and it's guaranteed to be a new fall favorite.3

Sweet Potato Cheesecake with Gingersnap Crust

A Fall Favorite!

Yields: 12-16 slices

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Chill time: 4 hours or overnight

Ingredients

  • For the Gingersnap Crust:

    • 2 cups gingersnap cookie crumbs (about 30 cookies)

    • 6 tablespoons unsalted butter, melted

    • 2 tablespoons granulated sugar

  • For the Sweet Potato Cheesecake Filling:

    • 2 lbs cream cheese, softened to room temperature

    • 1 ½ cups sweet potato puree, cooled

    • 1 cup packed brown sugar

    • 4 large eggs, at room temperature

    • 1 ½ teaspoons ground cinnamon

    • 1 teaspoon ground ginger

    • ½ teaspoon ground nutmeg

    • ¼ teaspoon salt

    • 1 teaspoon vanilla extract

  • For Serving:

    • Whipped cream or toasted pecans

Instructions

1. Make the Gingersnap Crust

  1. Preheat Oven: Preheat your oven to 350°F (175°C).4

  2. Make Crumbs: In a food processor, pulse the gingersnap cookies until they are fine crumbs.

  3. Combine: In a medium bowl, stir together the cookie crumbs, melted butter, and granulated sugar until well combined.

  4. Press into Pan: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan.

  5. Bake: Bake the crust for 10 minutes. Let it cool completely on a wire rack while you prepare the filling.

2. Make the Sweet Potato Cheesecake Filling

  1. Beat Cream Cheese: In a large bowl, use a hand or stand mixer to beat the softened cream cheese on medium speed until it is completely smooth and lump-free.

  2. Add Sugars & Spices: Add the brown sugar, cinnamon, ginger, nutmeg, and salt. Beat until well combined.

  3. Mix in Puree: Beat in the cooled sweet potato puree and vanilla extract until the mixture is smooth.

  4. Add Eggs: Add the eggs one at a time, beating on low speed until just combined. Do not overmix.

3. Bake the Cheesecake

  1. Prepare Water Bath: Wrap the outside of your springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in.

  2. Pour Filling: Pour the cheesecake filling into the prepared crust.

  3. Bake: Place the springform pan in a large roasting pan. Fill the roasting pan with hot water to come about halfway up the sides of the springform pan.

  4. Bake for 60-75 minutes, or until the center is set but still has a slight jiggle.

  5. Cool: Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven, remove the foil, and cool completely on a wire rack before chilling.

4. Chill and Serve

  1. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.5

  2. Serve: Just before serving, top with a dollop of whipped cream or toasted pecans.

Pro-Tips for a Perfect Cheesecake

  • Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This is crucial for a smooth, lump-free filling and prevents cracking.

  • The Water Bath Secret: A water bath creates a moist, even heat that helps the cheesecake bake slowly and prevents it from cracking.6 It is the single most important step for a beautiful cheesecake.

  • Sweet Potato Puree: Use a canned puree or make your own by baking, not boiling, a sweet potato. This ensures a thicker puree that won't add too much moisture to the cheesecake.

  • Don't Overbake: A slight jiggle in the center is what you want. The cheesecake will continue to set as it cools.

  • Chill for Patience: Don't slice the cheesecake until it has been completely chilled. This allows the texture to firm up and the flavors to meld beautifully.