Ingredients
- Sweet potatoes (roasted and mashed)
- Full-fat cream cheese (room temperature)
- Cinnamon, nutmeg, and ginger
- Sugar
- Eggs (fresh)
- Real vanilla extract
- Graham crackers (or gingersnaps) for the crust
- Butter (melted)
Optional toppings:
- Pecan praline (pecans, brown sugar, butter)
- Caramel or melted chocolate (for swirls)
Instructions
- Prepare the Crust:
- Combine crushed graham crackers or gingersnaps with melted butter and a pinch of sugar.
- Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan.
- Chill the crust in the refrigerator while preparing the filling.
- Cook and Mash Sweet Potatoes:
- Roast sweet potatoes at 400°F until tender.
- Peel and mash them thoroughly until smooth.
- Mix the Filling:
- Beat cream cheese until smooth in a large bowl.
- Add mashed sweet potatoes, sugar, and spices, blending until fully combined.
- Gradually add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract. Avoid overmixing to prevent cracks during baking.
- Bake:
- Pour the filling over the chilled crust.
- Place the cheesecake in a water bath.
- Bake at 325°F for 60–70 minutes until the center is slightly jiggly and the edges are set.
- Turn off the oven and let it cool inside with the door slightly open for an hour.
- Cool and Chill:
- Bring cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
Notes
- Use room-temperature cream cheese and eggs to avoid lumps.
- To check doneness, gently shake the pan—edges should be set, and the center should jiggle slightly.
- Avoid cracks by using a water bath and running a knife around the edge after baking.
- Optional: Add a pecan praline topping or caramel swirls for extra flavor and texture.
Storage
- Keep refrigerated for up to 5 days in an airtight container or wrapped in plastic.
- For freezing, wrap individual slices in plastic and foil, then store in a freezer-safe bag. Thaw overnight in the refrigerator.