This Brown Butter Sweet Potato Cheesecake Recipe is perfectly spiced, luscious, and so tasty you’ll be making it all year long! This cheesecake has the rich, creamy texture of a classic cheesecake, but it is given an upgrade with sweet potato puree and warm spices that pair incredibly well with the rich, brown butter, gingersnap crust. Finished with a maple whipped cream, this recipe is great for the holidays or any gathering where you want to impress your guests.
The Best Sweet Potato Cheesecake Recipe
Move over sweet potato pie! This delicious sweet potato pie cheesecake recipe might just steal the show. If you know me, you know I love a good cheesecake recipe, and this one is top of my list for the fall. This recipe is particularly good during the Thanksgiving and Christmas holidays, but, honestly, you can make this recipe any time of the year, especially since you can always fine sweet potatoes.
This sweet potato cheesecake recipe starts off with a perfectly spiced ginger snap, brown butter crust, taking your typical graham cracker base to the next level with some serious flavor. But let’s be real—the creamy sweet potato filling is where it’s at. It’s thick, rich, and delivers that classic cheesecake tang we all crave. We’ve added sweet potato puree and a mix of warming spices to really amp up the flavor.
To top it off, we add a maple whipped cream topping and sprinkle cinnamon on top to take it up another level, which ties everything together. I mean, from the perfectly crisp crust to the luscious cream filling to the light slightly sweeten whipped topping, every bite is a delicious mix of flavors and textures. Trust me, this is the kind of dessert that’ll have everyone raving about your skills and going back for seconds (shoot, maybe thirds).
More Delicious Fall Desserts
- Brown Butter Sweet Potato Pie
- Pumpkin Pie
- Soft and Chewy Pumpkin Spice Cookies
- Sweet Potato Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake
- The Best Apple Crisp Recipe
- Honeybun Cake
Ingredients You’ll Need For this Recipe
Cream Cheese Filling
Cream Cheese: A must in every cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Eggs: These help create the custard and bind the ingredients so that the cheesecake doesn’t fall apart.
Sweet Potato Puree: This is key to the bold sweet potato flavor we want! To achieve the best flavor, roast 1 large sweet potato and puree it yourself. However, you can use canned sweet potato for this recipe, but it will lack a pit of flavor. If you are using canned sweet potato, make sure “sweet potato” is the only ingredient used in the can.
Granulated Sugar: Adds sweetness to the sweet potato cheesecake and balances the flavor.
Sour Cream: This is my secret to achieving restaurant-quality flavor! The sourness adds another layer to the tanginess of the filling while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Vanilla Bean Paste: Stronger in flavor than vanilla extract, this infuses the filling with a sweet vanilla taste.
Spices: Cinnamon, ground cloves, nutmeg, ginger, and salt add the perfect touch of warmth, replicating the flavor of sweet potato pie, and bringing the taste of fall.
Crust
Ginger Snap Crumbs: These replicate the texture of a classic graham cracker crust but with a slightly denser and has a lot more flavor.
Unsalted Butter: Once melted, this combines all the crust ingredients, creating a smooth, cohesive base with an extra rich taste.
Brown Sugar: This enhances the sweetness of the crust and adds a subtle caramel flavor.
Spices: Cinnamon and salt add warmth, preventing the crust from being too sweet!
Maple Whipped Cream
Pure Maple Syrup: The natural sugar sweetens the topping without impacting its consistency and adds a delicious maple taste.
Heavy Whipping Cream: This forms the base of the topping. Make sure it’s cold, or it won’t whip up properly!
Vanilla Paste: A little goes a long way to infuse the topping with vanilla flavor.
Cinnamon: Used as a garnish, ground cinnamon is the perfect finishing touch!
How to Make This Sweet Potato Cheesecake
Make your Crust
Step 1. Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
Step 2. Next, make your brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 5-10 minutes.
Step 3. Next, place your cookie crumbs in a medium bowl. Add your sugar, cinnamon, salt, and brown butter. Mix until well combined.
Step 4. Pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust (it’s okay if your cookies don’t go up the sides of the pan completely). Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
Step 5. Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.
Make Quick Water Bath
Step 6. Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cream Cheese Filling
Step 7. In a large bowl, blend your cream cheese until smooth. Then, add sugar, vanilla, sweet potato puree, spices, orange zest, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Once mixed, place the filling in the crust.
Prepare to Bake Cheesecake
Step 8. Carefully place the cheesecake on the middle rack and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
Step 9. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
Make Whip Cream Topping
Step 10. When you are ready to serve the cheesecake, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, maple syrup, and vanilla bean paste on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
Step 11. Lastly, slice up a piece of cheesecake and serve with maple whipped cream, garnish with cinnamon, and enjoy!
How to Avoid Cracks in Your Sweet Potato Pie Cheesecake
Cracks in this sweet potato cheesecake recipe aren’t the end of the world; however, there are some easy steps you can take to prevent them from occurring.
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
- Use a water bath. This recipe calls for a quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. It also ensures you’ll have a creamy and velvety filling.
Tips for the Best Sweet Potato Pie Cheesecake
- I recommend using roasted sweet potato and pureeing it a blender prior to adding to the cheesecake filling. You can also used canned sweet potato, but I prefer to roast mine.
- Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack.
- Don’t overmix your sweet potato cheesecake.
- Don’t skip the quick water bath (or you can do a traditional water bath). This reduces the chances of cracks in the cheesecake.
- Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
- To make your maple whipped cream, use cold heavy cream and maple syrup. It also helps to use a cold whisk and mixing bowl (just pop them in the refrigerator for 15-30 minutes prior to whipping up your cream, but of course this is optional).
- If you want to add something special to this cheesecake, check out my homemade salted caramel sauce! It is a great topping for this sweet potato cheesecake.
More Delicious Cheesecake Recipes
- The Best Mango Cheesecake Recipe
- Homemade Salted Caramel Cheesecake
- The Best Strawberry Cheesecake Recipe
- Easy Mini Cheesecake Recipe
- The Best Passionfruit Cheesecake Recipe
- Strawberry Crisp Cheesecake
How should I store leftovers?
Can I freeze homemade sweet potato cheesecake?
Can I make this sweet potato pie cheesecake recipe gluten-free?
How do I know when my cheesecake is done baking?
I hope you love this Easy Brown Butter Sweet Potato Cheesecake Recipe! It’s sweet, spiced, and sure to be a hit at Thanksgiving. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help suppo
Brown Butter Sweet Potato Cheesecake Recipe
Ingredients
Cream Cheese Filling
- 32 oz cream cheese 4 blocks, room temperature
- 4 large eggs room temperature
- 1 cup sweet potato puree about 1 large roasted sweet potato
- 1 1/2 cup granulated sugar
- 1/3 cup sour cream room temperature
- 1 tbsp vanilla bean paste
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp ground clove
- 1/8 tsp salt
- 1 tsp orange zest
Crust
- 2 cups ginger snap crumbs about 40-42 cookies
- 1/2 cup unsalted butter browned
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
Maple Whipped Cream
- 1 cup heavy whipping cream cold
- 2 tbsp pure maple syrup
- 1 tsp vanilla paste
- cinnamon for garnish
Instructions
Make your Crust
- Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- Next, make your brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 5-10 minutes.
- Next, place your cookie crumbs in a medium bowl. Add your sugar, cinnamon, salt, and brown butter. Mix until well combined.
- Pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust (it’s okay if your cookies don’t go up the sides of the pan completely). Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.
Make Quick Water Bath
- Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cream Cheese Filling
- In a large bowl, blend your cream cheese until smooth. Then, add sugar, vanilla, sweet potato puree, spices, orange zest, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Once mixed, place the filling in the crust.
Prepare to Bake Cheesecake
- Carefully place the cheesecake on the middle rack directly above the rack with the roasting pan of steamy water and close the oven door. Bake for about 60-70 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
- Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
Make Whip Cream Topping
- When you are ready to serve the cheesecake, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, maple syrup, and vanilla bean paste on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip: place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
- Lastly, slice up a piece of cheesecake and serve with whip cream, garnish with cinnamon, and enjoy!
Notes
-
- I recommend using roasted sweet potato and pureeing it a blender prior to adding to the cheesecake filling. You can also used canned sweet potato, but I prefer to roast mine.
- Use room temperature ingredients to bake your cheesecake, which helps to ensure your cheesecake won’t crack.
- Don’t overmix your sweet potato cheesecake.
- Don’t skip the quick water bath (or you can do a traditional water bath). This reduces the chances of cracks in the cheesecake.
- Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Be patient during the cooling process to ensure your cheesecake doesn’t crack.
- To make your maple whipped cream, use cold heavy cream and maple syrup. It also helps to use a cold whisk and mixing bowl (just pop them in the refrigerator for 15-30 minutes prior to whipping up your cream, but of course this is optional).
- If you want to add something special to this cheesecake, check out my homemade salted caramel sauce! It is a great topping for this sweet potato cheesecake.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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