Sweet Potato Cheesecake Recipe That Feels Like a Hug in Every Bite

Sweet potato cheesecake brings together the warmth of Southern tradition and the creamy elegance of a classic dessert, making it a must-try for every home baker who loves comforting, spiced sweets.. In this article, we’ll explore how to make it with simple ingredients, discuss options like using canned sweet potatoes, vegan alternatives, crust swaps, and tips to adjust the sweetness. Whether you’re using fresh or canned sweet potatoes, this sweet potato cheesecake delivers consistent flavor and a dreamy texture that never disappoints.

My Grandma’s Fall Classic Turned All-Year Favorite

There’s something magical about walking into a kitchen scented with cinnamon, nutmeg, and baked sweet potatoes. I remember as a child visiting my grandma during Thanksgiving, eagerly waiting as she pulled her signature sweet potato cheesecake from the oven. While pumpkin pie always got the spotlight, her cheesecake—smooth, slightly spiced, and crowned with a pecan-studded crust—stole my heart every time. Years later, I found myself recreating that nostalgic flavor, tweaking the recipe to make it my own. Now, sweet potato cheesecake has become more than a seasonal treat—it’s a symbol of comfort I whip up whenever I need a cozy pick-me-up.

The beauty of sweet potato cheesecake is that it’s both indulgent and approachable. Unlike regular cheesecake, the sweet potatoes add moisture and natural sweetness, making the texture creamier and the flavor more layered. Using this as a base, I’ve experimented with several crusts—from classic graham crackers to gingersnaps and even pecan shortbread. It’s always a hit at potlucks, especially when I drizzle a little maple glaze or top it with whipped cream.

Whether you’re using fresh or canned sweet potatoes (yes, it works!), or even aiming to make a vegan version, the goal is the same: comfort food that tastes like a warm hug. And with the right tips, you’ll find it’s easier than ever to master this dessert—even if you’re new to baking.

Sweet Potato Cheesecake Recipe That Feels Like a Hug in Every Bite

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• Author: Carry
• Total Time: 2 hours 10 minutes
• Yield: 12 servings

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Description

 Sweet Potato Cheesecake with a spiced roasted sweet potato filling and a rich Biscoff cookie crust — the ultimate cozy dessert for the holidays.

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Ingredients

Crust

• 14 oz biscoff cookies
• 2 tbsp sugar
• 8 tbsp butter, melted

Sweet Potato Puree

 

• 2 medium sweet potatoes, roasted or boiled
• 1/4 cup heavy cream
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 3 tbsp butter, melted

Cream Cheese Filling

 

• (4) 8oz cream cheese, room temperature
• 1/3 cup mascarpone cheese, room temperature
• 1 1/2 cup sugar
• 3 tsp lemon juice
• 1 tbsp lemon zest
• 4 tsp vanilla extract
• 5 organic large eggs, room temperature
• 1/4 cup cornstarch

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Instructions

1. Preheat the oven to 350 degrees. 
2. Lightly grease a 9″ springform (paid link) pan with butter or a non-stick spray. Wrap the bottom and sides of the pan with foil. Spread the cookie mixture evenly over the bottom and sides of the pan. Set it aside.
3. Finely blend the Biscoff cookies in a food processor and add to a medium bowl. Add the sugar and butter. Blend with a fork until the ingredients are combined. Set to the side.
4. Remove the skin from the sweet potatoes and add them to a large bowl. Smash them using a potato masher. Add heavy cream, vanilla extract, brown sugar, butter, cinnamon, and nutmeg. Blend with a hand mixer until puree is smooth. Set aside.
5. In another large bowl, add the room-temperature cream cheese, mascarpone cheese, and sugar. Blend with a hand mixer until smooth and creamy. Add 2 cups of the sweet potato puree, lemon zest, lemon juice, and vanilla extract. Add each egg and blend one at a time. Add the cornstarch and beat on low for a few seconds until just combined. Do not overmix.
6. Pour the cream cheese filling into the springform pan. Set aside.
7. Place a small oven-safe bowl upside-down in the middle of a large baking sheet, and place the springform pan on top of the bowl. Pour 1 inch of boiling water inside the large baking sheet, keeping the springform in the center of the water.
8. Bake the cheesecake at 350 degrees for 1 hour. Turn off the oven and slightly open the door, allowing it to cool for an additional hour. After one hour, remove the cheesecake and let it cool completely. Place the cheesecake in the refrigerator for at least 5 hours or overnight before serving. 

Notes

Feel free to swap the Biscoff cookies with gingersnaps or graham crackers if you prefer.
To bake your sweet potatoes, preheat the oven to 350°F. Pierce each one a few times with a fork, place them on a baking sheet, and bake for about 1 hour until tender. Let them cool, then peel off the skins.

If you’d rather boil them, peel and chop into large chunks, then boil for 25 to 30 minutes until soft. Drain well before using.

• Prep Time: 15 minutes
• Cook Time: 1 hour 55 minutes
• Method: Bake
• Cuisine: American

Ingredients For Adapting Sweet Potato Cheesecake for Your Kitchen :

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 2 cups mashed roasted sweet potato (about 2 large sweet potatoes)
• 3 (8 oz) packages cream cheese, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• Pinch of salt

Optional Topping:

• Whipped cream (store-bought or homemade)
• Chopped toasted pecans
• Maple drizzle or caramel sauce

Instructions

Try a New Twist with a Different Cheesecake Crust

The original crust in this recipe—made from 14 oz Biscoff cookies, 2 tablespoons sugar, and 8 tablespoons melted butter—delivers a deep, caramelized flavor that perfectly complements the sweet potato and spices. But if you’re looking to experiment, there are plenty of tasty alternatives that hold up well.

For a nuttier flavor, try pecan sandies or almond shortbread cookies. If you prefer something less sweet, graham crackers with a pinch of salt balance the richness of the filling nicely. Just keep the ratios similar: about 1 3/4 cups crushed cookies, 2 tbsp sugar, and 8 tbsp melted butter. You can even mix in 1/4 cup finely chopped nuts for extra crunch and flavor depth in your sweet potato cheesecake crust.

To switch up the texture, try using gingersnap cookies for a spicy kick. They pair beautifully with the warm spices in the sweet potato puree (cinnamon, nutmeg, and vanilla), creating a holiday-worthy dessert any time of year.

Making It Less Sweet Without Losing Flavor

If you’re sensitive to sugar or just prefer a more balanced flavor, reducing sweetness in this cheesecake is simple. Start by scaling down the 1 1/2 cups of sugar in the filling to 1 cup. Since sweet potatoes add natural sweetness, you won’t miss the extra sugar. You can also use coconut sugar or maple sugar for a more complex flavor with less intensity.

In the sweet potato puree layer, try cutting the 3 tablespoons of brown sugar to 2 tablespoons. You can also add a tiny pinch of salt to the batter—it doesn’t make it salty, but it does round out the sweetness and amplify the spices.

Finally, enhance the natural tang of the filling in your sweet potato cheesecake to keep it tasting bright instead of overly sweet.”

Serving Sweet Potato Cheesecake & Making It Ahead

How to Serve Sweet Potato Cheesecake Like a Pro

Once your cheesecake has chilled and set, it’s time for the best part—serving it. This sweet potato cheesecake looks elegant straight out of the pan, but with just a few extra touches, you can elevate it to bakery-level presentation. Top it with a dollop of whipped cream, a drizzle of maple glaze, or even a sprinkle of toasted pecans for extra crunch.

To slice cleanly, dip your knife in hot water and wipe it between cuts. This keeps each piece sharp-edged and picture-perfect. Remember, this cheesecake combines a rich cream cheese and mascarpone filling, spiced sweet potato puree, and a buttery Biscoff crust, so even small slices are satisfying.

Make-Ahead & Storage Tips for Busy Schedules

Sweet potato cheesecake is a dream dessert to prep ahead. You can make the crust and bake the filling a day or two before your event. Once baked, let it cool at room temperature for about an hour, then refrigerate it for at least 6 hours (or overnight) for the best texture.

To store, cover the cheesecake with plastic wrap or a cake dome and keep it in the fridge for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Just thaw overnight in the fridge before serving.

Related Cheesecake Recipes You’ll Love

While this recipe offers a unique spin, there’s a whole world of cheesecake creativity out there. If you enjoyed this, check out these related ideas for inspiration and technique:

• Explore unique Mexican cheesecake ingredients that blend sweet and savory.
• Learn how to freeze cheesecake like a pro so your desserts stay fresh longer.
• Try these adorable mini strawberry cheesecake ideas for parties or individual servings.
• Add a grown-up flair with this Kahlua cheesecake flavor inspiration.
• Switch it up with cheesecake-stuffed strawberries—a perfect bite-sized treat.
• Roll into flavor with cheesecake rolls with strawberries.
• Or lighten things up with summer fruit cheesecake tips featuring berries and peaches.

Conclusion

Sweet potato cheesecake isn’t just a dessert—it’s a tradition with a modern twist. Whether you go classic, vegan, or adjust it to suit your taste, this recipe offers comfort, richness, and just the right amount of spice. With its velvety texture and Biscoff crust, it’s the perfect way to bring warmth and creativity into your kitchen. Don’t be afraid to experiment and make it your own. After all, every slice tells a story.

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