Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

Introduction

This Best Roasted Sweet Potato Cheesecake with Gingersnap Crust is a delightful twist on a classic dessert. The warm spices and creamy sweet potato filling pair perfectly with the crisp, flavorful gingersnap crust. It’s an impressive yet approachable dessert perfect for any occasion.

Ingredients

• 14 ounces gingersnap cookies
• 2 tablespoons granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 3 medium sweet potatoes, roasted, peeled & pureed (about 2 cups)
• 32 ounces full-fat cream cheese (block-style), room temperature
• 1 cup packed dark brown sugar
• ¾ cup granulated sugar
• 4 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 1 tablespoon vanilla bean paste (or vanilla extract)
• 1 teaspoon maple flavor (or maple extract)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon kosher salt
• 2 tablespoons cornstarch (or all-purpose flour)
• 1 cup heavy whipping cream
• 1 tablespoon honey
• 1 tablespoon vanilla bean paste
• Homemade or store-bought caramel sauce

Instructions

1. Step 1: Roast the sweet potatoes until tender, then peel and puree them in a food processor or blender. Set aside to cool. Make sure cream cheese, eggs, and sour cream are at room temperature by setting them out 1-2 hours before starting.
2. Step 2: Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9×3-inch springform pan with nonstick spray and line the bottom with parchment paper. Set aside.
3. Step 3: Prepare the gingersnap crust by pulsing the cookies in a food processor until fine crumbs form. Transfer crumbs to a bowl and mix with sugar and melted butter until the texture resembles wet sand.
4. Step 4: Press the crumb mixture firmly into the bottom and up the sides of the prepared pan using a measuring cup or glass. Bake for 12 minutes until lightly toasted and fragrant. Remove and reduce oven temperature to 325°F.
5. Step 5: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add both sugars and mix until fluffy, scraping the bowl as needed.
6. Step 6: Add the sweet potato puree and mix until fully combined. Incorporate the eggs one at a time, mixing just until combined after each addition.
7. Step 7: Mix in the sour cream, vanilla bean paste, maple flavor, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch until just combined. Avoid over-mixing to prevent cracks.
8. Step 8: Pour the batter over the crust and smooth the top. For a water bath (optional), wrap the springform pan bottom tightly in foil, place it in a larger roasting pan, and add boiling water halfway up the sides of the springform pan.
9. Step 9: Bake for 1 hour and 30 minutes at 325°F until the edges are set but the center still jiggles slightly. Turn off the oven and carefully remove the water bath and foil if used.
10. Step 10: Return the cheesecake to the oven, leaving the door closed, and let it sit for at least 1 hour. Then transfer to a cooling rack to cool to room temperature.
11. Step 11: Cover the cheesecake with foil and refrigerate overnight for 8-10 hours.
12. Step 12: To make the whipped cream topping, beat the heavy cream, honey, and vanilla bean paste on high speed until thick and fluffy just before serving.
13. Step 13: Remove the cheesecake from the pan and place it on a serving platter. Drizzle caramel sauce over the top and add whipped cream as desired. Slice into wedges and serve.

Tips & Variations

• Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
• Use a water bath to prevent cracks and promote even baking for a silky texture.
• Substitute cornstarch with all-purpose flour if preferred, keeping the same quantity.
• Add a pinch of ground cloves for a spicier flavor profile.
• Use store-bought caramel to save time, or make your own for a homemade touch.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it chilled to maintain texture and freshness. Leftover slices can be reheated gently at room temperature or served chilled. The whipped cream topping is best made fresh but can be stored separately in a sealed container for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cheesecake ahead of time?

Yes, the cheesecake can be baked, chilled, and topped 1-2 days in advance. Just keep it refrigerated and add whipped cream and caramel sauce right before serving for the best texture and flavor.

How do I prevent cracks on my cheesecake?

To avoid cracks, be sure not to over-mix the batter and consider baking in a water bath to maintain gentle, even heat. Also, let the cheesecake cool gradually in the oven with the door closed before removing it to room temperature.

Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

Print Recipe

★★★★★

5 from 77 reviews

This Best Roasted Sweet Potato Cheesecake with Gingersnap Crust combines the rich, creamy texture of classic cheesecake with the natural sweetness and earthy flavor of roasted sweet potatoes. Featuring a spiced gingersnap cookie crust and aromatic warm spices like cinnamon, nutmeg, and cardamom, this dessert is perfect for fall and holiday gatherings. Topped with honey vanilla bean whipped cream and optional caramel sauce, it offers a decadent treat that’s both comforting and elegant.

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 1 hour 42 minutes
• Total Time: 10 hours 12 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingersnap Crust

• 14 ounces gingersnap cookies
• 2 tablespoons granulated sugar
• ½ cup (1 stick) unsalted butter, melted

Sweet Potato Cheesecake Filling

• 3 medium sweet potatoes, roasted, peeled & pureed (about 2 cups)
• 32 ounces full-fat cream cheese, room temperature
• 1 cup packed dark brown sugar
• ¾ cup granulated sugar
• 4 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 1 tablespoon vanilla bean paste (or vanilla extract)
• 1 teaspoon maple flavor (or maple extract)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• ½ teaspoon kosher salt
• 2 tablespoons cornstarch (or all-purpose flour)

Honey Vanilla Bean Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 tablespoon honey
• 1 tablespoon vanilla bean paste

Optional

• Homemade or store-bought caramel sauce

Instructions

1. Prep work: Roast the sweet potatoes until tender, peel and puree them in a food processor or blender. Set the puree aside to cool. Ensure the cream cheese, eggs, and sour cream are at room temperature by removing them from the fridge about 1-2 hours before starting the recipe.
2. Preheat oven and prepare pan: Preheat your oven to 350°F. Lightly spray the bottom of a 9×3-inch springform pan with nonstick spray and line it with parchment paper, then spray the sides as well. Fasten the springform pan securely.
3. Make the gingersnap crust: Processing the gingersnap cookies in a food processor into fine crumbs. In a bowl, combine the crumbs with granulated sugar and melted butter until the mixture resembles wet sand. Press this mixture firmly along the bottom and up the sides of the prepared springform pan using a measuring cup or your hands.
4. Bake the crust: Bake the crust at 350°F for 12 minutes until lightly toasted and fragrant. Remove from oven and let it cool. Reduce the oven temperature to 325°F.
5. Prepare cheesecake batter: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add brown sugar and granulated sugar, mixing until fluffy. Beat in the roasted sweet potato puree until fully combined. Add eggs one at a time, mixing just until incorporated between additions. Mix in sour cream, vanilla bean paste, maple flavor, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch until just combined. Avoid over-mixing to prevent cracking.
6. Assemble cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with an offset spatula. For a water bath, wrap the bottom of the springform pan tightly in foil. Place the pan in a large roasting pan and carefully pour boiling water until it reaches halfway up the sides of the springform.
7. Bake the cheesecake: Bake at 325°F for 1 hour and 30 minutes until the edges are set and the center slightly jiggles. Turn off the oven, remove the water bath, and keep the cheesecake in the oven (turned off) for another hour to prevent cracking. Remove from oven and cool to room temperature on a rack.
8. Chill: Cover the cheesecake with foil and refrigerate for at least 8-10 hours or overnight to set completely.
9. Make whipped cream topping: Just before serving, whip the heavy cream, honey, and vanilla bean paste using an electric mixer on high speed until soft peaks form and cream thickens.
10. Serve: Remove the cheesecake from the springform pan and transfer to a serving plate. Drizzle caramel sauce over the top if desired, and pipe or spoon the honey vanilla bean whipped cream atop the cheesecake. Slice into wedges and enjoy.
11. Store: Keep any leftovers refrigerated, covered, and consume within 1-2 days for best freshness.

Notes

• Allow cream cheese, eggs, and sour cream to reach room temperature before mixing for smooth batter.
• Use a water bath to prevent cracking and ensure even baking; it can be skipped but is recommended.
• Do not overmix the cheesecake batter to avoid cracks and collapsing.
• Whip cream topping fresh just before serving for best texture and flavor.
• Gingersnap crust can be pressed up the sides for a decorative edge and added flavor.
• Leftover cheesecake should be kept chilled and consumed within 1-2 days.

Keywords: sweet potato cheesecake, gingersnap crust, roasted sweet potato, fall dessert, holiday cheesecake, spiced cheesecake, creamy cheesecake, caramel sauce topping, whipped cream