Introduction

This Best Roasted Sweet Potato Cheesecake with Gingersnap Crust is a deliciously creamy and warmly spiced dessert perfect for any occasion. The combination of roasted sweet potatoes and aromatic spices creates a comforting twist on classic cheesecake, complemented by a crisp gingersnap crust.

A slice of three-layer pumpkin cheesecake sits on a stack of three white scalloped plates, each layer clearly visible: the bottom is a dark brown crust with a crumbly texture, the middle is a thick, creamy orange pumpkin cheesecake layer, and the top is a glossy, smooth pumpkin glaze that drips slightly down the sides. On top of the slice is a small swirl of white whipped cream with light brown specks. Around the base of the slice on the plates are several star anise pods adding a decorative touch. In the background, part of the remaining cheesecake with the same layers and whipped cream swirls can be seen on a white round plate, against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Roast the sweet potatoes, peel them, and puree in a food processor or blender. Set aside to cool. Make sure the cream cheese, eggs, and sour cream are at room temperature before starting.
Step 2: Preheat the oven to 350°F. Lightly spray the bottom of a 9×3-inch springform pan with nonstick spray and line the bottom with parchment paper. Spray the entire bottom and sides again and set aside.
Step 3: Make the crust by pulsing the gingersnap cookies in a food processor until fine crumbs form. Stir the crumbs with granulated sugar and melted butter until sand-like. Press tightly into the prepared pan, covering the bottom and sides.
Step 4: Bake the crust for 12 minutes at 350°F until lightly toasted and fragrant. Remove and let cool. Reduce the oven temperature to 325°F.
Step 5: Beat the cream cheese with an electric mixer until light and creamy. Add both sugars and beat until fluffy, scraping down the bowl as needed. Mix in the sweet potato puree until combined.
Step 6: Add eggs one at a time, mixing just until incorporated. Then fold in sour cream, vanilla bean paste, maple flavor, spices, salt, and cornstarch, mixing only until combined to avoid over-mixing.
Step 7: Pour the cheesecake batter over the cooled crust and smooth the top. For a water bath, wrap the bottom of the springform pan tightly in foil. Place the pan in a larger baking dish and carefully pour boiling water halfway up the sides of the springform pan.
Step 8: Bake for 1 hour and 30 minutes at 325°F until edges are set but center still slightly jiggles. Turn off the oven, remove the cheesecake from the water bath if used, and leave it in the oven for another hour.
Step 9: Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Cover with foil and refrigerate overnight, ideally 8-10 hours.
Step 10: Just before serving, whip the heavy cream with honey and vanilla bean paste until smooth and fluffy.
Step 11: Remove the cheesecake from the springform pan and transfer to a serving plate. Drizzle caramel sauce over the top and add whipped cream as desired. Slice into wedges and enjoy!

Tips & Variations

For extra moisture and flavor, roast the sweet potatoes the day before and refrigerate overnight before pureeing.
If you don’t have a food processor, pulse gingersnaps in a sealed bag using a rolling pin to get fine crumbs.
Skip the water bath if preferred, but wrapping the pan prevents leaks and helps avoid cracks.
Add chopped pecans to the crust for a crunchy texture.
Use maple syrup instead of maple extract for a more natural sweetness.

Storage

Keep the cheesecake chilled in the refrigerator covered for up to 3-4 days. It is best served cold but can be left at room temperature for 10-15 minutes before serving for a softer texture. Leftovers can be stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently by letting it warm slightly at room temperature; avoid microwaving.

How to Serve

A caramel-colored pumpkin pie with a smooth, glossy top layer, cut into six slices, each topped with a swirl of white whipped cream; one slice is placed on a white scalloped-edge plate beside a gold fork, resting on a white marbled surface sprinkled with cinnamon powder, cinnamon sticks, vanilla beans, and star anise. Next to the pie is a gold pie server on a beige striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the gingersnap cookies with a gluten-free alternative and ensure any extracts used are gluten-free as well.

How do I prevent the cheesecake from cracking?

Mix the batter just until combined and avoid over-beating. Using a water bath during baking helps maintain moisture and reduce cracks.