Creamy Sweet Potato Cheesecake

I find myself in a tough spot.  Due to the huge amount of snow we had dumped on us yesterday we had to cancel Sunday Night Dinner.  I had already prepared a sweet potato cheesecake for dessert, and now the tough spot I’m in….we have so much cheesecake and I’m armed with a fork.  It’s too bad they missed out on this one because it is so creamy and delicious my husband had a second piece last night and I think he would have had it for breakfast if I hadn’t stopped him.

I will let you know that you need some kitchen equipment for this one:

A springform pan

Extra wide tin foil a cake pan that is slightly larger than your springform

 Here are the ingredients you need to gather:


  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cup Almond meal
  • 1/4 cup Granulated sugar
  • 6 Tablespoons Butter, melted


  • 2 large cooked and cooled sweet potatoes
  • 3- 8 ounce cream cheese blocks
  • 1 cup of sugar
  • 3/4 cup of brown sugar
  • 4 eggs
  • 1/2 cup of sour cream
  • 1/2 cup of heavy cream
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg


So cheesecakes in general are a splurge, they are rich and creamy but totally worth the calories in my book.  If you want to call this one “healthy”  since it’s made with sweet potatoes, you can try that out, see how it works for you. Ha ha!

Start with the crumb crust.  Preheat the oven to 350 degrees.  Stir together the graham cracker crumbs, almond flour, and sugar in a bowl.  

Add the melted butter and stir until it looks like wet sand.

Press the crumbs into the bottom of the springform pan (mine is a 10 inch). Place it in the oven for 15 minutes.

Pull out the crust and let it cool on the stove top.  Reduce the oven temp to 325 degrees.


Place all three blocks of cream cheese into the bowl of a mixer.  

Add your two sweet potatoes and let that swish around until it’s softened and combined.

It should look something like this, a beautiful fresh orange color.

Scrape the sides of the bowl down and add in the two sugars, mix until combined.

Stop the mixer and scrape down the sides again, add the eggs one at a time until combined.

Scrape down the sides again (it’s important to do so after every mixing to ensure the cheesecake is even) and add the sour cream, heavy cream, cinnamon, and nutmeg.

There you have it.  The final mixture is fragrant, fluffy, and ready for its bake time.

Here comes the special equipment.  Using the tin foil, place the crust on top and pull the sides of the foil up around the pan.  Since this cheesecake cooks in a water bath you need to protect the springform pan from the water.

Place the foil wrapped pan into a slightly larger cake pan and add hot water carefully to the cake pan.

Slide the whole thing carefully into the preheated oven and set a timer for 1 hour and 20 minutes.  When the timer goes off, crack the door open and turn the heat off.  Leave the cheesecake in the oven to slowly cool down, this step will prevent cracking on the top of the cheesecake.

It is best to chill the cheesecake over night before serving.

Release the spring form and slice.  You will fall in love with the texture and flavor of this cheesecake, and it’s a pretty creative way to use sweet potatoes!

Happy baking everyone!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.