Sweet Potato Cheesecake is smooth, creamy and loaded with fall flavors. The buttery gingersnap crust makes it irresistible.
This post is sponsored by Challenge Dairy. Thank you for continuing to support the brands that make My Baking Addiction possible.
I haven’t always been a sweet potato lover. I remember my Nana making canned sweet potatoes every Thanksgiving and I’d just pick the toasted marshmallows off the top when she wasn’t looking.
In fact, I wasn’t fond of them at all until I was in my late 20’s and my stepmom introduced me to the real deal.
A perfectly baked sweet potato drenched in cinnamon butter. I can’t remember if she made it, or we ordered it at a restaurant, but I’ve been hooked ever since.
Ten years later, I’m the only person in my house that loves all things sweet potato. I had high hopes for Elle because she loved them in pureed form when she was a babe, but her three-year-old self isn’t having anything to do with them in any form.
Who knows, maybe she’ll figure out what’s up when she’s 28.
If you’ve been reading My Baking Addiction for any length of time, you know that I am seriously obsessed with cheesecake. From Salted Caramel Cheesecake and No Bake Cranberry Cheesecake to Cheesecake Brownies, and apple pie cheesecake this girl hasn’t encountered a cheesecake I didn’t like.
Since cheesecake is pretty much my go-to dessert for any holiday, I simply couldn’t resist putting a fun spin on a classic holiday dessert.
I find that so many of my readers are intimidated by cheesecake because they think they’re overly fussy, or that they’ll just end up cracking. To be honest, making a cheesecake is pretty easy and once you make one or two, you’ll be a pro.
And not to toot my own horn or anything, but my cheesecakes always come out pretty flawless thanks to a fool-proof baking method that I’ll outline below.
This Sweet Potato Cheesecake starts with a crisp and buttery gingersnap crust. It has just the right amount of sweetness and spice to compliment the velvety smooth sweet potato filling.
I made this Sweet Potato Cheesecake using Challenge Dairy butter and cream cheese. I love working with their products! Challenge Butter is made the old fashioned way, from the freshest milk and cream from happy cows at local dairies.
They’re the only dairy product company that controls the whole process from milking the cows, to transporting milk, to making the butter, to packaging. And that’s something I can always get behind, which is why I continue to work with them year after year.
After your cheesecake bakes up all gorgeous, you can top it off with whipped cream, pecans and a drizzle of salted caramel sauce. I mean, who could possibly resist a slice, or two?
This Sweet Potato Cheesecake is sweet, comforting and it’s easily one of the best cheesecakes I’ve ever made. I hope you love it as much as we did! This Sweet Potato Cake is another great dessert to try!
Monday 24th of October 2022
I made this last thanksgiving and it was a hit. Can’t wait to make it again this year for the holidays.
Tuesday 25th of October 2022
So glad you enjoyed the cheesecake, Tania! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie
Tuesday 20th of July 2021
I have made a bunch of pumpkin cheesecakes but cooking fresh sweet potato and adding a topping of whipped heavy cream, plain yogurt, and a couple teaspoons of sugar - this is our favorite. Made it 3 times already in the past few months...
Tuesday 20th of July 2021
So glad to hear you enjoyed the recipe, Steve! Thanks so much for stopping by and leaving your feedback! -Jamie
Saturday 21st of November 2020
Great recipe. For ease of preparation, in the instructions, I'd suggest moving steps 7 and 8 to 2 and 3. Also, I've used a 9x13 pan, didn't prebake crust, and baked the cake for 40 minutes. Love your recipes.
Saturday 30th of November 2019
Hi! This looks amazing!! Can I substitute brown sugar for the white sugar? If so, is it a one to one substitution? Thanks!
Sunday 1st of December 2019
Hello! I haven't attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I'd love to know how it turned out. Thanks so much for stopping by. -Jamie
Monday 19th of August 2019
I'd like to freeze and over night this to someone. Think I could do that? How should I wrap it? Freeze then foil?
Wednesday 15th of June 2022
@Carla Greathouse, Hi Carla,
Wrap tightly in plastic wrap. Then again in wax paper.
Finally when shipping, remove the wax paper and add a second layer of plastic wrap and cardboard with ice packs.
Thursday 31st of October 2019
I know you asked this awhile ago, but if it was me I would make it, let it set, foil it then freeze it, but leave it in the springform pan. Then before I shipped it I would put a second layer of foil on it, box it, add a small amount of dried ice to the shipping box and then ship it. But I have never shipped cheesecake. If you can keep it frozen during shipping it should survive.
Tuesday 20th of August 2019
Hi Carla- I have frozen cheesecake before but never attempted to ship it, so I am not sure how that will go. Thanks so much for stopping by. -Jamie