Hearty sweet potato cheesecake recipe

I stumbled on this sweet potato cheesecake idea after roasting too many sweet potatoes one November. The creamy filling paired with that buttery graham crust felt like the right move for a cozy dessert.

My kitchen smelled like brown sugar and toasted pecans for hours. I knew I had something worth sharing when my neighbor asked for the recipe before even tasting a slice.

What makes this sweet potato cheesecake a keeper for years to come

The filling sets up firm without a water bath, which saves time and stress. I love how the sweet potato adds natural sweetness without making it cloying.

That praline topping brings a caramelized crunch that balances the smooth texture underneath. Every forkful hits different notes, from the tangy cream cheese to the nutty pecans.

The crust holds together beautifully and never gets soggy, even after a day in the fridge. I appreciate recipes that deliver consistent results, and this one does exactly that.

Looking for more showstopping desserts? My Heavenly White Chocolate Cranberry Cheesecake brings that same creamy richness with a festive twist, and these Pumpkin Cheesecake Cookies capture similar fall flavors in a handheld treat.

Everything you need for the perfect sweet potato cheesecake

For the Crust:

• 1¼ cups graham cracker crumbs
• ¼ cup white sugar
• ¼ cup butter, melted

For the Filling:

• 1½ cups sweet potato puree (roast 2 pounds whole sweet potatoes at 400°F until tender, then mash smooth)
• 3 (8-ounce) packages cream cheese, softened to room temperature
• ⅞ cup white sugar
• ⅓ cup sour cream
• ¼ cup heavy whipping cream
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract (optional but recommended)
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground nutmeg (optional)
• ¼ teaspoon ground cloves (optional)

For the Praline Topping:

• ¾ cup packed brown sugar
• ¼ cup butter
• ¼ cup heavy whipping cream
• 1 cup chopped pecans

Notes on Ingredients:

• Room temperature cream cheese and eggs blend smoother and prevent lumps
• Homemade sweet potato puree tastes better than canned, but canned works in a pinch
• The spices add warmth but aren’t required if you prefer a cleaner sweet potato flavor
• Use a 9½-inch springform pan for best results

My Method for sweet potato cheesecake

1. Prepare the crust: Preheat your oven to 350°F. Mix graham cracker crumbs, ¼ cup white sugar, and ¼ cup melted butter in a bowl until the mixture resembles wet sand. Press firmly and evenly across the bottom and slightly up the sides of a 9½-inch springform pan. Bake for 10 minutes until lightly golden and fragrant. Remove and set aside, keeping the oven on.
2. Make the filling: Beat the softened cream cheese and ⅞ cup white sugar with an electric mixer on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl. Mix in sour cream, ¼ cup heavy cream, and sweet potato puree until well combined. Add eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing once the eggs are added. If using, fold in vanilla, cinnamon, nutmeg, and cloves.
3. Bake the cheesecake: Pour the filling into the prepared crust, smoothing the top with a spatula. Bake for 1 hour, or until the edges are set and the center still has a slight jiggle (about 2 inches in diameter). The top should look dry and slightly puffed. Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks.
4. Chill completely: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack, about 1 hour. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until completely chilled and firm.
5. Prepare the praline topping: Combine brown sugar and ¼ cup butter in a heavy small saucepan over low heat. Stir constantly until the sugar dissolves completely, about 3 minutes. Increase heat to medium-high and bring to a rolling boil. Remove from heat and carefully stir in ¼ cup heavy cream (it will bubble vigorously). Add chopped pecans and stir until evenly coated.
6. Finish and serve: Pour the hot praline topping over the chilled cheesecake, spreading it evenly to the edges. Let it set for 15 minutes before slicing. Run a thin knife under hot water, wipe dry, and cut clean slices. Store covered in the refrigerator for up to 5 days.

My go to methods for sweet potato cheesecake success

Always bring cream cheese and eggs to room temperature before mixing. Cold ingredients create lumps that never fully smooth out, no matter how long you beat them.

I learned to stop mixing as soon as the eggs are incorporated. Overbeating adds air bubbles that cause cracks during baking.

The oven door trick makes a real difference in texture. That slow cooldown keeps the top smooth and prevents that sunken center issue I used to get every time.

How this sweet potato cheesecake fits into my weekly meals

This works beautifully for holiday gatherings when you need something that feeds a crowd. I also make it for potlucks because it travels well and always gets requests for the recipe.

The leftovers keep for days in the fridge, so I sometimes slice it up for an afternoon treat with coffee. It tastes even better the next day after the flavors have had time to settle together.