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Creamy Baked Sweet Potato Cheesecake with Gingersnap Crust

A rich slice of sweet potato cheesecake with a bright orange filling and dark chocolate crust.
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Make this rich, creamy sweet potato cheesecake featuring a spicy gingersnap crust. It is a perfect, decadent dessert for your fall gatherings or Thanksgiving table.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the gingersnap crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the mashed sweet potato, 1 cup granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing on low speed just until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  8. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This step is key for the best texture.
  12. When ready to serve, run a thin knife around the edge before releasing the springform side. If you are planning your meals for the week, this keeps well in the refrigerator.

Notes

  • For a smoother sweet potato puree, you can use canned sweet potato puree, but fresh roasted sweet potatoes offer better flavor.
  • If you are interested in alternatives to traditional baking, look into options like those provided by best meal delivery services for quick weeknight meals, but for this dessert, baking is recommended.
  • If you want to try a topping, a pecan praline or a light dusting of cinnamon sugar works well.
  • If you are tracking macros, remember that this recipe is rich, unlike a strict keto meal plan delivery.

Nutrition

Find it online: https://kitchenuser.net/sweet-potato-cheesecake-recipe/