Name: Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 8 h
Cuisine: American
Ingredients: 14 ounces gingersnap cookies; 2 tablespoons granulated sugar; ½ cup (1 stick) unsalted butter, melted; 3 medium sweet potatoes, roasted, peeled & pureed (about 2 cups); 32 ounces full-fat cream cheese (block-style), room temperature; 1 cup packed dark brown sugar; ¾ cup granulated sugar; 4 large eggs, room temperature; 1 cup full-fat sour cream, room temperature; 1 tablespoon vanilla bean paste (or vanilla extract); 1 teaspoon maple flavor (or maple extract); 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1 teaspoon ground cardamom; ½ teaspoon kosher salt; 2 tablespoons cornstarch (or all-purpose flour); 1 cup heavy whipping cream; 1 tablespoon honey; 1 tablespoon vanilla bean paste; Homemade or store-bought caramel sauce

Jump to Recipe· 4.1 from 33 reviews

There is something utterly magical about the combination of creamy cheesecake and the warm, cozy flavors of sweet potato and spice. The Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe marries the earthy sweetness of roasted sweet potatoes with a beautifully spiced gingersnap crust, creating a dessert that feels both festive and deeply comforting. This cheesecake is rich yet light, sweet but perfectly balanced with fragrant spices like cinnamon, nutmeg, and cardamom. Whether you’re celebrating a special occasion or simply craving a show-stopping dessert, this recipe promises a unique twist that will wow any crowd.

Ingredients You’ll Need

The image shows ingredients for a dessert recipe laid out on a white marbled surface. In the top right, there is a white bowl with blue speckles filled with bright orange pumpkin puree, next to a stick of unsalted butter. To the left, there are five wrapped silver packages of cream cheese stacked in two rows. Below the butter, a white round bowl contains thick white cream. There is a measuring cup full of brown sugar placed near the center. In the bottom left corner, four brown eggs sit in a white carton. There are two small black spoons with white powders and two small glass bowls with light brown and white sugars scattered around. A small light plate holds assorted ground spices in different brown and beige shades. Two small dark bottles of vanilla and maple flavoring are positioned near the bottom right. A round transparent container filled with round ginger snap cookies is placed near the left side of the layout. photo taken with an iphone --ar 4:5 --v 7

The magic of this cheesecake starts with simple, pantry-friendly ingredients that come together to create depth and texture you’ll adore. Each ingredient plays a vital role in balancing flavors and ensuring a luscious, creamy texture while the crust adds a perfect snap of spicy sweetness.

Gingersnap cookies: These form the foundation of the crust, bringing warm spice and a delightful crunch.
Granulated sugar: Used both in crust and filling to enhance sweetness without overpowering.
Unsalted butter: Melted butter binds the crust ingredients together and adds richness.
Sweet potatoes: Roasted and pureed, they give the cheesecake its signature rich, natural sweetness and creamy texture.
Full-fat cream cheese: This is the heart of the cheesecake – smooth and tangy for perfect creaminess.
Dark brown sugar: Adds a deep, molasses-like sweetness that complements the sweet potato beautifully.
Eggs: Essential for structure and silkiness in the cheesecake batter.
Full-fat sour cream: Offers a slight tang and helps keep the cheesecake tender and moist.
Vanilla bean paste: Intensifies the vanilla flavor without overpowering other spices.
Maple flavor: Infuses a subtle, natural sweetness that pairs perfectly with sweet potato and spices.
Ground spices (cinnamon, nutmeg, ginger, cardamom): The warm spice blend adds complexity and cozy autumn vibes.
Kosher salt: Enhances all the flavors for balance.
Cornstarch or flour: Helps stabilize the filling for a smooth, crack-free finish.
Heavy whipping cream, honey, vanilla bean paste, caramel sauce: Optional for a luscious, indulgent topping that elevates the overall experience.

How to Make Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

Step 1: Prepare the Gingersnap Crust

Start by crushing your gingersnap cookies until they resemble fine crumbs; a food processor works like a charm here. Stir in the granulated sugar for sweetness, then pour in the melted unsalted butter to bring it all together into a fragrant, sandy mixture. Press this evenly into the bottom of a springform pan, making sure to compact it well for a sturdy crust that will hold up against the creamy filling. Pop it in the fridge to set while you prepare the filling.

Step 2: Roast and Puree the Sweet Potatoes

Select three medium sweet potatoes, wash and dry them, then roast in the oven until tender—about 45 minutes at 425°F. Roasting deepens their natural sweetness and imparts a lovely caramelization. Once cooled, peel and puree them in a food processor until completely smooth. This step ensures your cheesecake will be velvety without any lumps.

Step 3: Mix the Cheesecake Batter

Using a stand mixer or hand mixer, beat the full-fat cream cheese until soft and fluffy, then gradually add the dark brown sugar and granulated sugar. Beat in the eggs one at a time for a smooth, uniform batter. Fold in the roasted sweet potato puree along with the sour cream, vanilla bean paste, and maple flavor until fully incorporated. Finally, add in your spice blend — cinnamon, nutmeg, ginger, cardamom — with kosher salt and cornstarch to stabilize. The result will be a beautifully fragrant batter that’s ready to pour.

Step 4: Assemble and Bake

Pour your luscious batter over the chilled gingersnap crust and smooth the top with a spatula. To avoid cracks, bake the cheesecake in a water bath if possible, or wrap the springform pan in foil and bake at 325°F for about 60-70 minutes, until the edges are set but the center still jiggles slightly. Let it cool gradually in the oven with the door slightly ajar, then chill overnight for the best texture and flavor.

How to Serve Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

A slice of orange pumpkin cheesecake sits on a stack of three white scalloped plates with star anise pieces beside it. The cheesecake has three layers: a dark brown crust at the bottom, a thick light orange creamy middle, and a shiny orange glaze dripping slightly on the sides at the top. A small swirl of white whipped cream is placed in the center on top of the glaze. In the background, the rest of the cheesecake is shown on a white plate with more whipped cream swirls on each visible slice. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate this already spectacular cheesecake with a generous dollop of honey vanilla bean whipped cream. The sweetness and creaminess add a cloud-like texture that contrasts beautifully with the dense, spiced cake. Drizzle with homemade or store-bought caramel sauce to add a touch of luxe sweetness and a pretty finish that’s sure to impress every time.

Side Dishes

While this cheesecake is a showstopper on its own, serving it alongside a warm spiced cider or a lightly brewed chai tea will complement the dessert’s warming spices perfectly. Fresh fruit like sliced pears or pomegranate seeds add a refreshing bite and color contrast that brightens the plate.

Creative Ways to Present

For a festive touch, top individual cheesecake slices with toasted pecans or crystallized ginger pieces for crunch and extra spice. Serve mini versions in ramekins or mason jars for intimate gatherings, or try swirling in a spoonful of pumpkin butter before baking for a surprise maple-sweet twist. Presentation can turn this comforting dessert into a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully in the refrigerator for up to five days when stored in an airtight container or covered tightly with plastic wrap. The flavors actually deepen over time, making leftovers just as delicious, if not more so than when freshly made.

Freezing

If you want to enjoy this cheesecake later, slice it up before freezing and wrap each piece individually in plastic wrap and foil. Store in an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator before serving to preserve its creamy texture.

Reheating

For best results, serve the cheesecake cold or at room temperature. If you prefer it slightly warmed, allow it to sit on the counter for 20-30 minutes or gently warm individual slices in a low-temperature oven for 5-7 minutes. Avoid microwaving to prevent a rubbery texture.

FAQs

Can I use canned sweet potatoes instead of roasting fresh ones?

While canned sweet potatoes might be convenient, roasting fresh sweet potatoes brings out a richer, more complex flavor and a smoother texture for this cheesecake. If you do use canned, opt for the puree variety with no added spices or sugars for the best results.

Is the gingersnap crust gluten-free?

Traditional gingersnap cookies contain wheat, so this crust is not gluten-free. However, you can find or make gluten-free gingersnap cookies to substitute and keep the delicious spiced crust intact.

Can I make this cheesecake dairy-free?

Since cream cheese, sour cream, and butter are key to the texture and flavor, substituting dairy can be tricky. There are dairy-free cream cheese alternatives, but expect some differences in taste and texture. For best results, try a recipe designed specifically for dairy-free cheesecakes.

Why is cornstarch added to the filling?

Cornstarch helps stabilize the filling by absorbing moisture and preventing cracks during baking, giving a smooth and creamy finish. It’s a small but important ingredient for cheesecake perfection.

Can I skip the caramel sauce and whipped cream topping?

Absolutely! The cheesecake itself is wonderfully flavorful and satisfying on its own. The whipped cream and caramel sauce are lovely additions but entirely optional based on your taste or occasion.

Final Thoughts

If you are searching for a dessert that combines cozy spices, creamy texture, and unforgettable flavor, do yourself a favor and try this Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe. It’s a heartfelt crowd-pleaser that’s perfect for holiday dinners, special celebrations, or anytime you want a sweet treat with a soul-warming twist. Once you make it, I’m pretty sure it’ll become one of your all-time favorites too!

Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

Ingredients You’ll Need