Ingredients
14 oz crushed spiced cookies forms a buttery, spiced crust base
2 tablespoons sugar adds sweetness to the crust
6 to 8 tablespoons melted butter binds the crust ingredients and adds richness
2 medium sweet potatoes provides natural sweetness and creamy puree for the filling
1/4 cup heavy cream adds moisture and richness to the sweet potato puree
3 tablespoons brown sugar sweetens and deepens flavor in the puree
1 teaspoon vanilla extract enhances the overall flavor aroma
1 teaspoon ground cinnamon warms and spices the filling
1 teaspoon ground nutmeg complements the sweet potato flavor with subtle spice
3 tablespoons melted butter enriches the puree’s texture
32 oz cream cheese provides creamy, smooth consistency for the cheesecake filling
1/3 cup mascarpone cheese adds extra creaminess and velvety texture
1 1/2 cups granulated sugar balances sweetness
1/3 to 1/2 cup sour cream adds tang and improves smoothness
3 teaspoons lemon juice brightens flavors
1 tablespoon lemon zest adds subtle citrus notes
4 to 5 large eggs binds and sets the filling
1/4 cup cornstarch stabilizes the cheesecake, preventing cracks
4 teaspoons vanilla extract deepens the cream cheese flavor
1 cup homemade whipped cream adds decoration and complementary flavors
chopped pecans
salted caramel sauce
Instructions
First Step: Prepare Sweet Potatoes and CrustPreheat your oven to 325°F (163°C). Roast whole sweet potatoes at 350°F (175°C) for about 90-120 minutes until tender. Let cool, peel, and scoop out the flesh. Puree with heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and melted butter until smooth. For the crust, process spiced cookies into fine crumbs, mix with sugar (if needed) and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch springform pan. Bake the crust for 10-12 minutes at 350°F if using gingersnap cookies, or use unbaked Biscoff crust.
Second Step: Prepare Cheesecake FillingIn a large bowl, beat cream cheese, mascarpone, and granulated sugar until creamy and smooth. Add sour cream if using. Blend in two cups of sweet potato puree along with lemon juice, lemon zest, and vanilla extract. Add eggs one at a time, mixing gently to avoid overbeating. Stir cornstarch in last, mixing on low speed until incorporated.
Third Step: Assemble and BakePour the creamy filling into the prepared crust. Wrap the springform pan bottom and sides with foil to prevent water leakage. Place the pan in a water bath by setting it in a larger roasting pan filled with hot water halfway up the sides. Bake at 325°F (163°C) for about 75 minutes, until edges are set and the center jiggles slightly.
Fourth Step: Cool and RefrigerateTurn off the oven and let the cheesecake cool with the door slightly open for 30-60 minutes to prevent cracks. Remove from oven and cool at room temperature for an hour before refrigerating for at least 5 hours or overnight for best texture.
Final Step: ServeRemove the springform pan ring carefully. Top the cheesecake with homemade whipped cream, chopped pecans, and drizzle with warmed salted caramel sauce if desired. Slice and serve chilled for a rich, smooth dessert experience.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use room temperature ingredients for a smooth, lump-free batter.
🍠 Roasting sweet potatoes enhances natural sweetness and flavor.
💦 A water bath helps create a creamy, crack-free cheesecake.
- Prep Time: 15-20 minutes
- Cooling and Chilling: 5 hours
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 840
- Fat: 67 grams