Sweet Potato Cheesecake

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If you’re in the mood for a dessert that’s as comforting as it is indulgent, look no further than this Sweet Potato Cheesecake recipe. Combining the velvety smoothness of cheesecake with the warmth of sweet potatoes and a hint of spice, this treat is perfect for celebrations, holiday gatherings, or just a cozy night in. The best part? It’s surprisingly easy to make, and the result is a dessert that will have everyone asking for seconds.

Why You’ll Love Sweet Potato Cheesecake

  • Irresistible Creaminess: The marriage of cream cheese and sweet potato puree creates a luscious, velvety texture that’s simply irresistible. 
  • Perfectly Sweet: The combination of granulated sugar and brown sugar, along with a dash of cinnamon and nutmeg, strikes the perfect balance of sweetness. 
  • Comfort in Every Bite: Sweet potatoes and cinnamon evoke a sense of warmth and comfort. This cheesecake is like a cozy blanket for your taste buds, making it an ideal dessert for cooler evenings or whenever you need a little pick-me-up.
  • Easy to Make: Despite its sophisticated taste, this Sweet Potato Cheesecake is surprisingly simple to whip up. With just a few steps and common kitchen tools, you can create a dessert that looks and tastes like it came from a professional bakery.
  • Versatile for Any Occasion: Whether you’re hosting a dinner party or looking for a delightful end to a family meal, this cheesecake fits the bill. Its versatility makes it suitable for various occasions, from birthdays to holiday gatherings.

Ingredients Needed To Make Sweet Potato Cheesecake

  • Graham crackers (finely crumbled)
  • Melted butter
  • Ground cinnamon
  • Cream cheese
  • Sour cream
  • Eggs
  • Nutmeg
  • Sweet potato puree
  • Granulated sugar
  • Brown sugar
  • Vanilla extract

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Sweet Potato Cheesecake

Set your oven to 325°F and grease the springform pan.

Mix crumbled graham crackers, melted butter, and ground cinnamon. Press into the pan and refrigerate.

Beat cream cheese until smooth. Add sour cream, eggs, nutmeg, sweet potato puree, sugars, vanilla extract, and cinnamon. Mix until smooth.

Pour the filling into the crust and bake for 65-75 minutes without opening the oven door.

Let the cheesecake cool for an hour at room temperature, then refrigerate for at least 8 hours or overnight.

Ensure the center has a flat color, isn’t shiny, and slightly jiggles when shaken.

Optional Toppings: Before serving, add whipped cream and chopped pecans if desired.

Commonly Asked Questions

Can I use a different type of crust for this cheesecake?

While the graham cracker crust complements the flavors well, you can experiment with other crusts like a pecan or shortbread crust for a unique twist.

Can I substitute sweet potato puree with canned pumpkin?

While it will alter the flavor slightly, canned pumpkin can be a substitute if sweet potato puree isn’t available.

How do I store leftovers?

Store any leftover cheesecake in the refrigerator for up to a week. It can also be frozen for longer storage.

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s recommended to refrigerate the cheesecake overnight for the best flavor and texture.

Variations & Substitutions

Crust Options:

Alternative Crust Base: Experiment with crushed ginger snaps, vanilla wafers, or oatmeal cookies for a different flavor profile in the crust.

Filling Variations: 

Sweet Potato Substitute: Instead of sweet potato puree, try using pumpkin puree or butternut squash puree for a variation in flavor.

Spice Alternatives: Enhance the spice profile by adding a pinch of cloves or ginger to complement the cinnamon and nutmeg.

Sugar Variation: For a reduced-sugar option, consider using a coconut or date sugar in place of granulated and brown sugar.

 Topping Ideas: 

Nut-Free Option: If allergic to nuts, replace chopped pecans with toasted coconut flakes or omit the nuts entirely.

Fruit Drizzle: Drizzle the cheesecake with a homemade fruit compote such as raspberry, blueberry, or caramelized apples for added sweetness and flavor.

Let’s talk about Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.

[mv_video jsonLd=”true” key=”m3g0hmpenoxwcchoxrrj” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/video/upload/m3g0hmpenoxwcchoxrrj.jpg” title=”Dairy Free Cheesecake Jiggle”]

Sweet Potato Cheesecake

This Sweet Potato Cheesecake combines the luxurious creaminess of cheesecake with the warmth and richness of sweet potatoes and spices, providing a delightful dessert that’s perfect for celebrations or as a comforting indulgence.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: sweet potato cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 9 hours 10 minutes
Total Time: 10 hours 45 minutes
Servings: 12
Calories: 547kcal


  • 8" or 9" springform pan
  • mixing bowls
  • Mixing spoon or electric mixer
  • Oven
  • Measuring cups/spoons


Crust Ingredients

  • 3 cups graham crackers finely crumbled
  • 8 tbsp melted butter
  • ½ tsp ground cinnamon

Filling Ingredients

  • 24 oz cream cheese at room temperature
  • 8 oz sour cream
  • 4 large eggs
  • Dash of nutmeg
  • 1 cup sweet potato puree
  • 1 ⅓ cups granulated sugar
  • ¼ cup brown sugar
  • 1 tbsp vanilla extract
  • ½ tsp cinnamon

Topping Ingredients

  • Chopped pecans
  • Whipped cream optional


  • Preheat the oven to 325°F. Grease the bottom and sides of an 8-inch springform pan.
  • In a bowl, combine the finely crumbled graham crackers, melted butter, and ground cinnamon. Press this mixture firmly into the bottom and up the sides of the springform pan. Refrigerate while you prepare the filling.
  • In a mixing bowl, beat the cream cheese until smooth. Add the sour cream, eggs, nutmeg, sweet potato puree, granulated sugar, brown sugar, vanilla extract, and cinnamon. Mix until well combined and smooth.
  • Pour the filling into the prepared crust in the springform pan.
  • Place the springform pan on the center rack of the preheated oven and bake for 65-75 minutes. Avoid opening the oven door during this time.
  • Once baked, remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 8 hours, or preferably overnight, to set.
  • To check for doneness, ensure the center of the cheesecake has a flat color, is not shiny, and has a slight jiggle when gently shaken.


Optional: Top with whipped cream and chopped pecans before serving.


Serving: 1g | Calories: 547kcal | Carbohydrates: 53g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 423mg | Potassium: 280mg | Fiber: 2g | Sugar: 36g | Vitamin A: 5676IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
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