Sweet Potato Cheesecake with Pecan Crumb Crust

Indulge in the rich, autumnal flavors of this Sweet Potato Cheesecake with Pecan Crumb Crust—a decadent dessert that marries the creamy tang of classic cheesecake with the warm, spiced sweetness of sweet potatoes. The crust, made from buttery graham crackers and toasted pecans, adds a delightful crunch that perfectly complements the silky filling infused with cinnamon, nutmeg, and ginger. Baked to perfection in a water bath for a smooth, crack-free finish, this show-stopping treat is ideal for festive gatherings or any occasion that calls for something extraordinary. Serve it chilled and garnish with whipped cream and pecans for a holiday-worthy presentation that’s as beautiful as it is delicious. Keywords: sweet potato cheesecake, pecan crust, fall dessert, holiday cheesecake, spiced cheesecake recipe, creamy cheesecake.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups (crushed) Graham crackers
• 0.5 cups (chopped) Pecans
• 3 tablespoons Brown sugar
• 5 tablespoons (melted) Unsalted butter
• 16 ounces (softened) Cream cheese
• 1 cup Sweet potato puree
• 1 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.5 cup Sour cream
• 2 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 3 Large eggs

Directions

Step 1

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2

In a medium mixing bowl, combine the crushed graham crackers, chopped pecans, and brown sugar. Stir in the melted butter until the mixture resembles wet sand.

Step 3

Press the crumb mixture evenly onto the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until lightly golden. Set aside to cool while preparing the filling.

Step 4

In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and fluffy, about 2-3 minutes.

Step 5

Add in the sweet potato puree, granulated sugar, and brown sugar. Beat until fully incorporated.

Step 6

Mix in the sour cream, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Blend until smooth.

Step 7

One at a time, beat in the eggs on low speed, mixing only until each egg is incorporated. Avoid over-mixing to ensure a creamy texture.

Step 8

Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 9

Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.

Step 10

Carefully transfer the roasting pan to the oven. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to gently cool.

Step 12

Remove the springform pan from the water bath and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.

Step 13

Slice and serve chilled, optionally garnished with whipped cream and additional chopped pecans.

Nutrition Facts

Serving size	(1459.8g)

Amount per serving	% Daily Value*
Calories	4637.3

Total Fat 311.8g	0%
Saturated Fat 152.7g	0%
Polyunsaturated Fat 25.4g
Cholesterol 1228.6mg	0%
Sodium 2280.5mg	0%
Total Carbohydrate 432.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 340.6g
Protein 63.6g	0%

Vitamin D 120IU	0%
Calcium 909.7mg	0%
Iron 9.3mg	0%
Potassium 2050.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 5.3%

Carbs: 36.1%