Description

This Best Roasted Sweet Potato Cheesecake with Gingersnap Crust is a rich and creamy dessert that combines the natural sweetness of roasted sweet potatoes with a spiced gingersnap cookie crust. It features warm spices like cinnamon, nutmeg, ginger, and cardamom, with a velvety smooth texture complemented by a luscious honey vanilla bean whipped cream topping and optional caramel drizzle. Perfect for holiday gatherings or comforting dessert moments.

Ingredients

Scale

For the Gingersnap Crust

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

For the Sweet Potato Cheesecake Filling

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)

For the Honey Vanilla Bean Whipped Cream Topping

1 cup heavy whipping cream
1 tablespoon honey
1 tablespoon vanilla bean paste

For Serving

Homemade or store-bought caramel sauce

Instructions

Prep work: Roast the sweet potatoes until tender, then peel and puree them in a food processor or blender. Let the puree cool. Ensure cream cheese, eggs, and sour cream are at room temperature by setting them out 1–2 hours before starting.
Preheat oven and prepare pan: Set oven to 350°F. Lightly spray a 9×3-inch springform pan with nonstick spray, line the bottom with parchment paper, fasten the ring, then spray the bottom and sides again. Set aside.
Make the gingersnap crust: Process gingersnap cookies into fine crumbs. In a large bowl, combine crumbs with granulated sugar and melted butter, mixing until sand-like. Press mixture firmly into the bottom and up the sides of the prepared pan using a measuring cup or glass.
Bake the crust: Bake the crust at 350°F for 12 minutes until lightly toasted and fragrant. Remove and allow to cool while preparing the filling. Reduce oven temperature to 325°F.
Prepare cheesecake batter: In a large bowl, beat cream cheese until light and creamy (1-2 minutes). Add brown and granulated sugar and beat until fluffy (1-2 minutes), scraping down sides as needed. Add sweet potato puree and beat until combined. Add eggs one at a time, beating just until incorporated after each. Add sour cream, vanilla bean paste, maple flavor, cinnamon, nutmeg, ginger, cardamom, salt, and cornstarch; mix gently until just combined to avoid cracking.
Assemble cheesecake: Pour batter over baked crust and smooth the top. Optionally, prepare a water bath by wrapping the pan’s bottom in foil to prevent leaks, place cheesecake in a larger roasting pan, and add boiling water halfway up the springform pan’s sides.
Bake cheesecake: Bake at 325°F for 1 hour 30 minutes until edges are set and the center jiggles slightly. Turn off the oven, remove from water bath if used, and discard foil. Return cheesecake to oven and leave for at least 1 hour to finish setting. Remove and cool on a rack to room temperature, then cover and refrigerate overnight for 8–10 hours.
Make whipped cream topping: Just before serving, beat heavy cream, honey, and vanilla bean paste on high speed until thick and fluffy.
Serve: Remove cheesecake from pan and transfer to a platter. Drizzle caramel sauce over top if desired. Garnish with whipped cream by spooning or piping onto slices. Slice into wedges and serve.
Store: Keep cheesecake refrigerated. It can be prepared a day or two in advance and kept chilled until serving.

Notes

Room temperature dairy ingredients blend more smoothly and help prevent lumps in cheesecake batter.
Do not overmix the cheesecake batter to avoid cracking or collapsing during baking.
Using a water bath while baking helps the cheesecake cook evenly and prevents cracking.
Wrap the springform pan tightly with foil if using a water bath to prevent water seepage.
The whipped cream topping is best made fresh right before serving for optimal texture and flavor.
Leftover cheesecake should always be stored in the refrigerator to maintain freshness.
Gingersnap cookies provide a flavorful, spiced base enhancing the dessert’s autumnal flavors.

Prep Time: 25 minutes (includes roasting sweet potatoes and bringing ingredients to room temperature)
Cook Time: 1 hour 42 minutes (12 minutes crust + 1 hour 30 minutes baking cheesecake)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Sweet Potato Cheesecake, Gingersnap Crust, Roasted Sweet Potato Dessert, Autumn Dessert, Holiday Cheesecake, Spiced Cheesecake, Honey Vanilla Whipped Cream