How to Make Silky Smooth Sweet Potato Cheesecake

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Each and every bite of this sweet potato cheesecake is sweet, creamy, smooth, and airy. With a golden graham cracker crust, a cream cheese base beaten with real sweet potato puree, and topped with whipped cream and nuts, you can’t go wrong with this dessert recipe. Be sure to have the recipe on hand because everyone will want to remake this one themselves. 

You might be thinking… cheesecake with sweet potato? Will my kids still like it?

If you and your kids love cheesecake and sweet potatoes separately, your whole family

will be in love with this decadent, silky-smooth sweet potato cheesecake recipe. 

Sweet potato cheesecake slices served on a plate.

Sweet potato cheesecake is sponsored by Wada Farms.

Simply add four sweet potatoes to your cheesecake filling for added richness and natural sweetness. 

At The Produce Moms, adding veggies to desserts is one of our favorite ways to introduce picky eaters to healthier options. And when your kids help you cook and bake, they are more likely to want to eat your recipes (just in case they need more convincing to eat dessert).

What better way to do that than with a luscious slice of sweet potato cheesecake?

Although cheesecakes can be intimidating, we’ve got a few helpful tips and easy-to-understand instructions so this recipe is a hit for you and your picky eaters, too.

Before we get started, let’s see what you’ll need.

Related: Sweet Potato Recipes

Sweet Potato Cheesecake Ingredients

crushed graham crackers, butter, and ginger

One of our favorite things about this cheesecake recipe is that you can find all of the ingredients at any grocery store. You may even have most of them on hand for this affordable yet decadent dessert that everyone will love (especially with the secret veggies). 

Let’s make sure you have everything you need to make your sweet potato cheesecake. 

Graham Crackers

We love the traditional graham cracker crust in this recipe. Paired with the spices of fall, graham crackers are an easy way to complement the ginger and allspice you’ll add later. Look for your favorite brand or choose what’s on sale. 

Butter

We like to use unsalted butter when baking because it gives you total control of the flavor. We’ll melt the butter and then use it to combine the crushed graham crackers and ground ginger. You’ll need four tablespoons. 

sweet potatoes, cream cheese, sugar, eggs, spices, vanilla extract, heavy cream,

Sweet Potatoes

Out of all the vegetables, sweet potatoes were ranked number one in nutrition by The Center for Science in the Public Interest (CSPI).1 Their rich, buttery, slightly sweet, and smooth texture are the secret to a silky cheesecake made at home. We used Wada Farms Sweet Potatoes because they grow, pack, and ship their own produce. That’s right, it’s all handled in-house for higher quality. Get four large sweet potatoes from the produce aisle. 

Cream Cheese

Without cream cheese, we’d end up with sweet potato pie. Still yummy, but not what we’re going for this time. Be sure to grab three, eight-ounce packages of cream cheese. Let it sit out for about 30 minutes to soften and reach room temperature. 

Sugar

Although we’re using sweet potatoes in our cheesecake recipe, we’ll still need to add some sugar to sweeten things up a bit. Sugar also helps your cheesecake develop a golden top as it bakes and helps the filling become smooth in texture as you mix the ingredients. Make sure you have one cup of sugar to make your sweet potato cheesecake. 

Eggs

You’ll need three large eggs for a fluffy, airy, and creamy sweet potato cheesecake texture and keep its form after it bakes up. Your eggs should be at room temperature so they mix and rise with ease. Check these off your list if you already have them at home. 

Spices 

You’ll need ground ginger for the graham cracker crust and allspice for the sweet potato filling in your cheesecake. The ginger adds a gingersnap cookie taste to your crust for a warm, comforting bite. The allspice adds a slightly sweet and peppery undertone to balance out the sweetness of the sweet potato cheesecake filling. You can find these in the spice aisle. 

Vanilla Extract

Want an easy way to add depth to your sweet potato cheesecake? Vanilla extract is the way to do it. And all you need is two teaspoons. It adds richness while also balancing out the sweet and spicy flavors of your cheesecake. 

Heavy Cream

Okay, so you find yourself staring at the refrigerated section at the grocery store. Getting glassy-eyed at all those cream choices. There’s  heavy cream and then there’s heavy whipping cream. But which one is best for baking? 

Heavy cream is a better option for baking because it has a slightly higher fat content. This is just to make extra sure your cheesecake sets and isn’t runny. However, if the grocery store is out of heavy cream but has whipping cream, don’t panic. Go ahead and use the whipping cream, it should still work. 

Alrighty, let’s make your sweet potato cheesecake!

How to Make Your Sweet Potato Cheesecake

Step 1: Prep

Preheat the oven to 350℉ and place the rack in the middle of the oven. 

Tightly wrap the outside of your springform pan with aluminum foil to prevent water from seeping into your unbaked cheesecake during baking. 

Step 2: Crust

Add your graham crackers to a Ziploc bag (or food processor), squeeze out all of the air, and seal it. Crush the graham crackers with your fingers or roll over them with a rolling pin until the crackers become fine but not quite flour consistency.

Mix graham crackers, ginger, and butter in a bowl.

In a medium bowl, mix the crushed graham crackers, ground ginger, and melted butter until they start to clump up, almost like wet sand. 

Use your fingers to create the cheesecake crust in a springform pan.

Transfer the mixture to your springform pan and pat it down evenly with your fingers. Be sure the bottom of the pan and up one inch around the sides are completely covered with the crust mixture. 

Bake for eight minutes, remove the cheesecake crust from the oven, and let it cool completely on a cooling rack. 

Step 3: Sweet Potatoes

Increase the oven temperature to 400℉. 

Line your baking sheet with aluminum foil and place your sweet potatoes on the baking sheet. Pierce the potatoes all over with a fork to release the steam and alleviate the pressure as it bakes. 

Bake for 50 minutes. 

Then remove your sweet potatoes from the oven. When they have cooled completely, you should be able to peel the skin away from the flesh with your fingers. Then add the sweet potatoes to a food processor or blender to puree them and set aside. 

Step 4: Filling 

Lower the oven temperature back to 350℉. 

Beat the cream cheese adding in sugar and an egg at a time until airy.

While the temperature decreases, beat your softened cream cheese in a stand mixer until smooth. 

Add the sugar and mix until the two ingredients are combined.

Add your eggs, one at a time, making sure that each egg is incorporated before adding the next egg. This helps the filling become airy and gives it the chance to mix with the other ingredients for that perfectly smooth, sweet potato cheesecake texture. 

Add allspice, vanilla, heavy cream, and sweet potato puree and beat until combined.

Add allspice, vanilla, heavy cream, and sweet potato puree and beat until combined and silky smooth. 

Step 4: Bake

Set up the water bath to bake the cheesecake.

Let’s set up the water bath for your sweet potato cheesecake… not your kids. Pour your filling into the cooled, pre-baked graham cracker crust and place the springform pan inside a larger baking pan. Pour boiling water into the larger baking pan until it goes halfway up the side so the water doesn’t splash inside your cheesecake batter. A soggy cheesecake is quite as enjoyable.

Bake for 55-60 minutes at 350℉.

Bake for 55-60 minutes. You’ll know it’s ready when the edges look set but the center is still jiggly. Then, turn off the oven, open the oven door so that it’s cracked, and let your sweet potato cheesecake sit for an hour until it’s set.

Carefully remove the cheesecake from the water bath and set it on a rack to cool. 

Chill in the fridge overnight.Chill your cheesecake in the fridge for at least eight hours so it can set. 

Top with caramel, nuts, and whipped cream.Top with whipped cream, nuts, or caramel for a divinely decadent bite. 

This cheesecake is so luscious and silky, that your kids will never know they’re eating hidden veggies for dessert. 

How to Store

  • Store your sweet potato cheesecake in an airtight container for up to one week in the fridge. However, if you make your cheesecake ahead of time and want to freeze it.
  • It’s best to freeze your cheesecake on a parchment-lined baking sheet as a whole or in individual slices. Then, transfer the slices to an airtight container and it’s good for up to one month. 

The Produce Moms’ Pro Tips

We promise sweet potato cheesecake isn’t as hard as you think. 

Just follow these easy tips and you’ll be golden like your graham cracker crust. 

  • Room-temperature dairy products mix more easily and become more airy than when they are cold.
  • Don’t rush! Sweet potato cheesecake is not hard to make but it does take time and is best made in advance. Give yourself time for it to set while baking and to chill overnight. 
  • Bake your sweet potatoes instead of boiling them for a sweeter and richer cheesecake. 
  • Use full-fat dairy for the desired texture and flavor of your dessert. Fat content plays a vital role in the silky smooth creaminess of your cheesecake. Enjoy every bite. 
  • Quickly form the crust. Since the graham crackers are mixed with melted butter, the mixture will solidify the longer it sits. Form the crust as soon as the ingredients are mixed to avoid it becoming hard and difficult to shape.

Now you’re ready to get started on your cheesecake recipe!

Why We Love Wada Farms

Wada Farms has been growing potatoes for over 80 years! It’s safe to say that they know a thing or two about potatoes. From growing to shipping, they take care of their produce each step of the way. 

With a focus on sustainability, they make sure everything they do is done safely to grow strong produce for generations to come. You can taste the difference in each potato. 

Look for Wada Farms Potatoes in the produce section to make your sweet potato cheesecake top-notch!

More Cheesecake-ish Recipes You’ll Love

5 from 1 vote

Sweet Potato Cheesecake

Sweet potato cheesecake is decadent yet easy for any home cook to whip up. Plus, it's a fun way to sneak veggies into your desserts.
Prep Time30 minutes
Cook Time1 hour 50 minutes
10 hours
Servings10

Equipment

  • Spring form pan

Ingredients 

  • 8 oz graham crackers crushed
  • 3/4 teaspoons ground ginger
  • 4 tablespoons unsalted butter melted
  • 4 large Wada Farms Sweet Potatoes
  • 3 8 oz. packages cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons allspice
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream

Instructions 

  • Prep. Preheat the oven to 350°F.
  • Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks from the water bath.
  • Lightly spray the pan with nonstick cooking spray and set aside.
  • Bake the crust. In a medium bowl, stir together crushed graham crackers, ground ginger, and melted butter with a fork until thoroughly combined and clumps start to form.
  • Use your fingers to evenly press the crumbs into the bottom and about 1 inch up the sides of the pan.
  • Bake the crust in the oven for 8 minutes. Remove the pan from the oven and set aside to completely cool.
  • Bake your sweet potatoes. Increase the oven temperature to 400℉.
  • Line your baking sheet with aluminum foil and place four sweet potatoes on the baking pan. Pierce each sweet potato several times with a fork.
  • Bake for about 50 minutes, until tender. Remove from the oven and let them cool completely. Then, peel the skin off with your fingers and puree the sweet potatoes in a food processor or blender.
  • Make the sweet potato cheesecake filling. Preheat the oven to 350℉.
  • Beat the cream cheese, in a stand mixer, until smooth. Add the sugar and mix until combined. Add one egg at a time, letting each egg completely mix before adding the next. Add allspice, vanilla, haeavy cream, and sweet potato puree and mix until you have a smooth and creamy consistency.
  • Make a water bath. Pour the batter into the prebaked crust. Place the springform pan into a larger baking pan. Pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan.
  • Bake for 55-60 minutes. When the edge looks like it's set but the center is still jiggly, turn the oven off and leave the door cracked. Let your cheesecake rest for one hour.
  • Carefully (it's still hot!) remove the cheesecake from the water bath and place it on a cooling rack to cool completely.
  • When the sweet potato cheesecake is completely cooled, place it in the fridge overnight, or for eight hours.
  • Top with whipped cream, nuts, and caramel sauce, and serve!

Nutrition

Calories: 377kcal | Carbohydrates: 65g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 249mg | Potassium: 534mg | Fiber: 5g | Sugar: 31g | Vitamin A: 19609IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Calories: 377
Keyword: recipe for sweet potato cheesecake, sweet potato cheesecake, sweet potato cheesecake pie, sweet potato cheesecake recipe
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At The Produce Moms, we’re all about partnering with small, sustainable farmers and helping YOU get more fruits and veggies on your table – even with a picky eater. 

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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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