Try this creamy Sweet Potato Cheesecake recipe with its nutty pecan crust and warm spices. It’s rich, smooth, and surprisingly easy. Perfect for the holidays!
The sweet potato brings mellow flavour similar to pumpkin pie, but with a softer, earthier taste that works beautifully in cheesecake.
Sweet Potato Cheesecake Ingredients
Oat Pecan Crust
The crust is buttery, nutty, and has just the right amount of cinnamon. It’s a nice alternative to a graham cracker crust and works on most cheesecake recipes (except maybe lemon cheesecake or chocolate cheesecake).
- Pecans add rich flavour and a toasty aroma.
- Large flake oats give the crust texture and structure. If you use gluten-free oats, the cheesecake will be naturally gluten free.
- Brown sugar sweetens and helps the crust hold together.
- Flour adds stability.
- Cinnamon brings warmth.
- Salt balances everything.
- Butter holds the crust together and helps it crisp.
Cheesecake Filling
- Sour cream adds tang and a softer texture that keeps the filling balanced and creamy.
- Eggs provide structure and a smooth set.
- Cooked sweet potato: If you need to cook the sweet potato quickly, try my Instant Pot sweet potato recipe. It gives you soft, mashable sweet potato in a fraction of the time. You can also roast it at 400ºF until tender.
- Cream cheese: be sure to use bricks of regular, full-fat cream cheese (find out why in my Classic Philadelphia Cheesecake recipe). Do not spreadable or whipped cream cheese.
- Brown sugar sweetens and adds caramel notes.
- Cinnamon, cloves and ginger for warmth
- Vanilla for toasty depth.
Brown Sugar Whipped Cream
- Whipping cream for a soft, fluffy topping.
- Brown sugar sweetens and adds caramel flavour.
- Vanilla brings everything together.
- Cinnamon is optional for dusting.
Full recipe quantities are listed in the recipe card below.
Variations and Substitutions
Here are a few simple ways to change up this cheesecake.
- Pumpkin Swap the sweet potato for equal amounts of pumpkin puree. Or try my Pumpkin Cheesecake Bars.
- Spices Add cardamom or nutmeg if you like a stronger spice profile.
- Nut-free crust Replace pecans with more oats or crushed graham crackers.
- Marshmallow topping use the marshmallow frosting from my sweet potato cupcakes instead (you can even torch it for extra WOW!)
Grab These Tools
These tools make the process easier and help the cheesecake bake evenly.
- Blender or food processor to blend the crust and filling.
- 9 inch springform pan for easy unmolding.
- Large baking dish for the water bath.
- Kettle to heat water for the bath.
- Fine mesh sieve for dusting cinnamon.
How to Make Sweet Potato Cheesecake: An Easy Guide
The steps are simple and the blender makes the filling incredibly smooth. The water bath helps the cheesecake bake evenly and keeps cracks at bay.
Make the Crust
Blend pecans, oats, brown sugar, flour, cinnamon, and salt until they look like coarse crumbs. Pour in the melted butter and pulse to bring the mixture together. Press into a springform pan and bake just until lightly set. This creates a firm base for the filling.
Blend the Filling
Combine sour cream, eggs, cooked sweet potato, cream cheese, brown sugar, cinnamon, vanilla, ginger, and cloves in the blender. Blend briefly until smooth. Scrape down the sides if needed. The blender gives the filling a silky texture without overmixing.
Bake in a Water Bath
Place the springform pan inside a larger baking dish. Pour the filling into the crust. Add boiling water to the outer dish so it reaches about an inch up the sides of the cheesecake. Bake until the edges are set and the center still has a slight wobble.
Chill Completely
Cool the cheesecake for an hour on a rack, then chill it completely in the fridge. This step is important for a clean slice. Run a thin knife around the pan and remove the sides before topping with whipped cream.
Make the Brown Sugar Whipped Cream
Whip cold cream, brown sugar, and vanilla until soft peaks form. If using a blender, stop as soon as it thickens. Spread the whipped cream over the cooled cheesecake and dust with cinnamon to finish.
5 Mistakes When Making Sweet Potato Cheesecake
Here are the most frequent mix ups to avoid when making this cheesecake:
- Overblending the filling can add too much air, leading to cheesecake cracks. Blend just until smooth.
- Skipping the water bath often leads to cracking. It’s worth the extra step.
- Using hot sweet potato can soften the cream cheese too much. Cool before blending.
- Baking until completely firm causes dryness. The center should still jiggle.
- Not chilling long enough makes slicing messy. Plan for several hours of chill time.
Make Ahead and Storage
Make the cheesecake ahead to simplify your holiday prep.
Storing Leftovers
- Fridge Keep the cheesecake covered for up to four days.
- Topping note Add fresh whipped cream just before serving for best texture.
Freezing
- Freeze slices without the whipped cream for up to two months.
- Thaw overnight in the fridge for the smoothest texture.
Reheating Sweet Potato Cheesecake
- No reheating needed Cheesecake is best served cold.
- Warm topping option Add warm caramel or maple syrup (like my Caramel Apple Cheesecake)
How to Serve This Sweet Potato Cheesecake Recipe
When the cheesecake has fully chilled, I top it with a cloud of whipped cream.
Finish with a dusting of cinnamon to bring out all those warm, fall flavours (like I do with my Pumpkin Dump Cake recipe as well!)
How to Make the Best Sweet Potato Cheesecake: Final Notes + Secrets
Unlock the full potential of your cheesecake with these helpful tips.
- Start with room temperature cream cheese for the smoothest filling.
- Cool the sweet potato before adding it to the blender.
- Do not skip the water bath because it keeps the texture creamy.
- Chill overnight for cleaner slices.
- Add whipped cream last so it stays pillowy and fresh.
FAQs About Sweet Potato Cheesecake
Yes, you can use pumpkin instead of sweet potato. Swapping the cooked sweet potato with pumpkin puree gives similar flavour and texture. It’s an easy substitution if you already have pumpkin on hand or want something closer to traditional holiday baking.
A cracked cheesecake often happens when the filling is overmixed or the water bath is skipped. Keeping the blending brief avoids adding too much air, and the water bath helps the cheesecake bake gently. Cool it slowly to prevent sudden temperature changes.
A water bath is highly recommended because it keeps the oven environment moist and controls temperature around the cheesecake. This prevents cracking and keeps the filling smooth. You can skip it, but the texture will be firmer and more prone to cracks.
You can freeze sweet potato cheesecake before adding the whipped cream topping. Freeze slices or the whole cheesecake tightly wrapped. Thaw it overnight in the fridge. Add fresh whipped cream when serving for the best texture.
Cheesecake should have a slight wobble when removed from the oven. Use a Thermometer to skip the guesswork. Stop baking when your cheesecake reaches an internal temp of 145ºF. Extended chill time helps it set, so leave it in the fridge overnight before slicing.
Yes, you can mix the filling with a handheld mixer or stand mixer. Just blend until smooth and avoid whipping air into the batter. A blender gives the smoothest texture, but the recipe still turns out beautifully with basic tools.
Use full fat cream cheese for the best texture. Reduced fat varieties contain more water and can lead to softer filling or a less stable structure. Block style cream cheese works much better – skip the spreadable or whipped tubs.
You can increase cinnamon or add nutmeg or cardamom for stronger spice flavour. Avoid adding too much because the filling can become dense. Start with small additions and taste as you go to keep the balance right.
Sweet Potato Cheesecake with Pecan Crust
Ingredients
OAT-PECAN CRUST
- ⅔ cup whole pecans
- ⅓ cup large flake oats
- ⅓ cup brown sugar packed
- ¼ cup all-purpose flour
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- ⅓ cup butter melted
CHEESECAKE FILLING
- ½ cup sour cream
- 3 large eggs
- 1 cup cooked cooled sweet potato
- 1 ½ lbs. cream cheese room temperature
- 1 cup brown sugar packed
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- ½ tsp.ground ginger
- ¼ tsp. ground cloves
BROWN SUGAR WHIPPED CREAM
- 2 cups cold whipping cream
- 2 Tbsp. brown sugar packed
- 1 tsp. pure vanilla extract
- cinnamon for dusting
Instructions
For crust:
- Preheat oven to 350º. Combine pecans, oats, brown sugar, flour, cinnamon and salt in blender (or food processor) container and secure lid. Blend for 5 seconds until mixture resembles coarse crumbs. Pour the melted butter through the lid opening and pulse a few times, until mixture comes together.
- Transfer crust mixture to a 9” springform pan, pressing it into the bottom and about 1” up the sides. Bake for 12 minutes, then place pan on wire rack to cool.
For cheesecake filling:
- Combine all ingredients in blender container or food processor in order listed and secure lid. Blend for 10 seconds, pausing to scrape down sides and push ingredients down toward blades as needed.
- Bring two quarts of water to a boil in a kettle or on the stovetop. Position the springform pan inside a large baking dish. Pour filling into crust. Create a water bath by pouring boiling water into the outer baking dish until it reaches 1” up the side of the cheesecake.
- Carefully transfer cheesecake and water bath to oven and bake 50-60 minutes, until edges are firm and center is just set. Remove springform pan from the water bath and cool cheesecake on wire rack for 1 hour, then transfer to refrigerator to cool completely, about 4 hours. Run a thin knife around inside of pan to release cake. Remove pan sides. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
For whipped cream:
- Just before serving, whip cream, brown sugar and vanilla (if doing it in the blender, blend for about 8 seconds on high, just until soft peaks form – be careful not to over-process). Pile the whipped cream onto the cooled cheesecake and use a fine-mesh sieve to dust cinnamon over top, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
