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Sweet Potato Cheesecake

A creamy, spiced sweet potato cheesecake baked on a buttery graham cracker crust.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time8 hours 45 minutes
Servings: 10 slices
Calories: 430kcal

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs about 10 full sheets
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted

For the Filling

  • 24 ounces cream cheese 3 blocks, softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 cup sweet potato puree not pie filling
  • 1/3 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs room temperature

For the Topping

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup toasted pecans chopped

Instructions

Make the Crust

  • Preheat oven to 325°F (163°C) and wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil. Mix the graham cracker crumbs, brown sugar, cinnamon, and salt with the melted butter. Press into the bottom of the pan and bake 10 minutes. Set aside.

Make the Filling

  • Beat the softened cream cheese with a mixer until completely smooth, about 2 minutes. Add the brown sugar and granulated sugar and beat until fluffy.
  • Mix in the sweet potato puree, sour cream, flour, vanilla, cinnamon, ginger, nutmeg, and salt until just combined.
  • On low speed, beat in the eggs one at a time, mixing just until each disappears into the batter. Avoid overbeating.

Bake

  • Pour the filling over the crust. Set the springform pan into a larger roasting pan and pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
  • Bake at 325°F (163°C) for 60 to 70 minutes, until the edges are set but the center still jiggles slightly.
  • Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.

Chill and Top

  • Remove from the oven, cool to room temperature, then refrigerate uncovered until cold. Cover and chill at least 6 hours, or overnight.
  • Whip the cold heavy cream with the powdered sugar and cinnamon to soft peaks. Spread over the chilled cheesecake and sprinkle with toasted pecans just before serving.

Notes

Store covered in the refrigerator for up to 5 days, or freeze plain slices (without topping) for up to 2 months. For clean slices, dip your knife in hot water and wipe dry between cuts.