How to Make Sweet Potato Cheesecake | Simple Sweet Potato Cheesecake Recipe

The Perfect Fall Dessert That’s Creamy, Spiced, and Full of Southern Flavor!

If you’re searching for the best sweet potato cheesecake recipe that’s rich, creamy, and packed with warm fall spices, you’ve landed in the right place. This sweet potato cheesecake with graham cracker crust is the perfect dessert for Thanksgiving, Friendsgiving, or any cozy night in. It combines the smooth, velvety texture of traditional cheesecake with the sweet, earthy goodness of mashed sweet potatoes and the crunch of a buttery graham cracker base.

Whether you’re a cheesecake lover or a sweet potato fan, this recipe will satisfy both cravings in one unforgettable bite.

 Ingredients You’ll Need

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs

• 8 tablespoons unsalted butter, melted

• Pinch of salt

For the Sweet Potato Cheesecake Filling:

• 32 oz cream cheese, softened (4 blocks)

• 1 ½ cups mashed sweet potatoes (cooked and cooled)

• 3 large eggs

• ¼ cup white sugar

• ½ cup packed brown sugar

• 1 tablespoon ground cinnamon

• 1 teaspoon ground nutmeg

• ¼ cup sour cream

• 1 teaspoon vanilla extract

👩🏽‍🍳 How to Make Sweet Potato Cheesecake

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: Make the Crust (Optional) or you can buy store bought crust

In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until the texture resembles wet sand.

Press the crust mixture firmly into the bottom and slightly up the sides of your springform pan.

Bake for 8–10 minutes, then set aside to cool.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes).

Add the mashed sweet potatoes, both sugars, cinnamon, nutmeg, sour cream, and vanilla extract. Mix until fully combined and creamy.

Add the eggs one at a time, mixing just until incorporated—don’t overmix.

Step 4: Bake the Cheesecake

Pour the sweet potato cheesecake filling over the cooled crust. Smooth the top with a spatula.

Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 30 minutes. This prevents cracking.

Step 5: Chill and Serve

Refrigerate the cheesecake for at least 4 hours or overnight before slicing. Serve chilled with whipped cream, a sprinkle of cinnamon, or chopped candied pecans.

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🍂 Why You’ll Love This Recipe

• Southern-inspired flavor: Sweet potatoes and warm spices give this cheesecake a cozy, homemade feel.

• Perfect texture: Ultra-creamy filling meets the crunch of a buttery graham cracker crust.

• Make-ahead friendly: Great for prepping the night before a holiday or dinner party.

• Customizable toppings: Serve with caramel drizzle, pecans, or a dollop of whipped cream.