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Best Roasted Sweet Potato Cheesecake with Gingersnap Crust Recipe

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4.1 from 33 reviews

This Best Roasted Sweet Potato Cheesecake features a rich and creamy filling made from roasted sweet potatoes and a fragrant blend of warm spices, all nestled on a crisp gingersnap cookie crust. Enhanced with hints of maple and vanilla, this indulgent dessert is perfect for fall or holiday gatherings. Optional honey vanilla bean whipped cream and a drizzle of caramel sauce add a decadent finishing touch.

Ingredients

Gingersnap Crust

  • 14 ounces gingersnap cookies
  • 2 tablespoons granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

Sweet Potato Cheesecake Batter

  • 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)

Cheesecake Topping (Optional)

  • 1 cup heavy whipping cream
  • 1 tablespoon honey
  • 1 tablespoon vanilla bean paste
  • Homemade or store-bought caramel sauce

Instructions

  1. Prepare the Gingersnap Crust: Crush the gingersnap cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed cookies with the granulated sugar and melted butter until the mixture resembles wet sand.
  2. Press the Crust: Firmly press the cookie mixture into the bottom of a springform pan to create an even layer. Chill in the refrigerator while you prepare the filling.
  3. Roast and Puree Sweet Potatoes: Roast sweet potatoes until fork-tender. Once cooled, peel and puree them smoothly in a food processor or blender to achieve about 2 cups of puree.
  4. Mix Cream Cheese and Sugars: In a large mixing bowl, beat the cream cheese, dark brown sugar, and granulated sugar until smooth and creamy, ensuring there are no lumps.
  5. Add Eggs and Sour Cream: One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Then mix in the sour cream, vanilla bean paste, and maple flavor until well blended.
  6. Incorporate Spices and Starch: Add the pureed sweet potatoes, ground cinnamon, nutmeg, ginger, cardamom, kosher salt, and cornstarch to the cream cheese mixture. Mix gently until combined and smooth.
  7. Assemble the Cheesecake: Pour the cheesecake batter over the chilled gingersnap crust and smooth the top with a spatula.
  8. Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake in the center rack for about 60-70 minutes or until the edges are set but the center still slightly jiggles when gently shaken.
  9. Cool and Chill: Turn off the oven and crack the oven door open; let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 6 hours or overnight to fully set.
  10. Prepare the Whipped Cream Topping (Optional): Whip the heavy cream with honey and vanilla bean paste until stiff peaks form. Spread or pipe over the chilled cheesecake.
  11. Serve with Caramel Sauce: Drizzle caramel sauce over the whipped cream or directly onto slices before serving for extra decadence.

Notes

  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter and prevent lumps.
  • Roasting the sweet potatoes enhances their natural sweetness; alternatively, you can boil but flavor will be less intense.
  • Use a water bath when baking if you want to avoid cracks on the cheesecake surface.
  • Allow the cheesecake to chill thoroughly as it will firm up and improve in flavor.
  • The cheesecake can be made up to 2 days ahead for convenience and stored covered in the refrigerator.
  • For a gluten-free version, use gluten-free gingersnap cookies in the crust.
  • Maple flavor is optional but adds a lovely depth complementing the sweet potatoes.

Find it online: https://familydinnercooking.com/best-roasted-sweet-potato-cheesecake-with-gingersnap-crust-recipe/