This easy sweet potato cheesecake is one of those desserts I look forward to every year when the holidays roll around. You get a rich, creamy filling with sweet potato, cinnamon, and warm spices, all on top of a buttery graham cracker crust. The marshmallow meringue on top makes it even more delicious.
I love making this cheesecake a day ahead because it gives the flavors time to settle and the texture time to become extra creamy. BTW, if you love cheesecake recipes, why not try this Lemon Cheesecake? Now, grab your apron and let’s get started!
Jump to:
Video Instructions
Try This Easy Sweet Potato Cheesecake
One of my favorite things about this easy sweet potato cheesecake is how it has two holiday favorites in one dessert, using simple ingredients readily available at grocery stores. You get the rich creaminess of cheesecake along with the yummy flavors of sweet potato pie.
The marshmallow meringue is one of my favorite tricks that adds something extra, making it the best sweet potato cheesecake I have made in a long time. It looks amazing on the table, and you don’t have to just make it for special occasions or holidays. Whenever I serve this, someone always asks for the recipe before the night is over.
Why You’ll Love It
- Easy to make: I love how the filling is done in just a few simple steps.
- Perfect Texture: You will get a smooth and creamy cheesecake with a light, fluffy meringue topping.
- Make-ahead friendly: It tastes even better after chilling overnight once the flavors have had time to soak in and mingle.
- Beautiful presentation: You can play around with the marshmallow meringue and give it a bakery-style finish.
Ingredients
- Cream cheese: This is what gives you the rich, creamy cheesecake base. I know some may like mixing sour cream with the cream cheese, but it is really not necessary.
- Sweet potato puree: I love adding this as it adds natural sweetness, color, and flavor. I generally use fresh sweet potatoes after putting them through the blender, but canned sweet potato puree works too.
- Graham cracker crumbs: This forms a buttery crust that complements the taste of the filling. You can use gingersnap cookies for a gingery crust, too.
- Egg whites: These are used to make the fluffy marshmallow meringue topping.
How to Make Easy Sweet Potato Cheesecake
1. Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. A larger pan, say a 10-inch one, would make a thinner cheesecake.
2. Start with the graham crust by stirring together the graham cracker crumbs, sugar, and melted salted or unsalted butter.
3. Press the mixture into the bottom and halfway up the sides of the pan. Freeze the crust while preparing the filling.
4. In a medium bowl, beat the cream cheese, sugar, and flour until smooth.
5. Add the sweet potato puree, cinnamon, nutmeg, and vanilla. Mix until combined.
6. Add the eggs one at a time, mixing gently after each addition.
7. Add the heavy whipping cream and mix until creamy.
8. Pour the filling into the prepared crust.
9. Bake for 55-65 minutes (oven temperature should be 350°F / 175°C.), until the edges are set, and the center still has a slight wobble. Turn off the oven, crack the door open, and leave the cheesecake in the cake pan, in the oven for 1 hour.
10. Remove and cool completely. Refrigerate for at least 3 hours or overnight.
Tip: You can freeze the unfrosted cheesecake by covering it with foil or plastic wrap for up to 3 months.
11. For the meringue water bath, place egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk continuously for 3-5 minutes until the sugar dissolves.
12. Remove from the heat and beat until glossy stiff peaks form. Pipe or spread the meringue over the chilled cheesecake.
13. Serve and enjoy.
Recipe Tips
- Use room-temperature cream cheese for the smoothest filling.
- Don't overmix the batter or the cheesecake may crack.
- Allow the cheesecake to cool gradually in the oven.
- Chill overnight for the best texture.
- Make sure the sugar fully dissolves when making the meringue.
- Swap with a gingersnap crust for a completely different variation.
- Drizzle some honey, maple syrup, or some extra cinnamon on top.
What Can You Serve With This?
- Hot coffee
- Spiced chai tea
- Caramel sauce
- Candied pecans
- Vanilla ice cream
- Fresh berries
FAQs
Yes, I often use canned sweet potato puree, which works well in this recipe.
I have found that overmixing, overbaking, or sudden temperature changes can cause cracks in the cheesecake.
You can store this cheesecake in the refrigerator for up to 3 days.
Recipe
Easy Sweet Potato Cheesecake
Ingredients
crust
- 2 cups graham cracker crumbs (7oz / 200g)
- ¼ cup granulated white sugar (50g)
- 6 tablespoon butter, melted (85g)
filling
- 3 packages cream cheese, room temperature (24oz / 680g)
- 1 cup granulated white sugar (200g)
- 2 tablespoon all-purpose flour (15g)
- 2 cups sweet potato puree* (15.9oz / 450g)
- 1+½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 vanilla bean** (or 1 teaspoon pure vanilla extract)
- 4 large eggs
- ⅓ cup heavy whipping cream (80ml)
meringue
- 4 large egg whites
- 1 cup granulated white sugar (200g)
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9-inch (23cm) springform pan with parchment paper. Set aside.
- Crust: In a large bowl stir together graham cracker crumbs, sugar, and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
- Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined, smooth and no lumps remain. Add sweet potato puree*, cinnamon, nutmeg, and vanilla** and mix to combine. Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add heavy whipping cream and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking.
- Pour filling into the crust and spread evenly. Place a piece of parchment paper underneath the springform pan and bake for 55-65 minutes until the edges look puffed and the top is set with a lightly wobble underneath. It still should wobble like pudding. Don't overbake. I baked mine for 60 minutes.
- Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight.
- Meringue: Fill a saucepan 2 inches high with water and bring to a simmer over medium-low heat. Place egg whites, sugar, and cream of tartar in a heatproof bowl (preferably glass) and set over the saucepan. The bowl should not touch the water. Whisk continuously for 3-5 minutes until sugar is completely dissolved. (Make sure the meringue doesn't get too hot, or the egg whites will cook through, and the meringue won't be stiff but lumpy. Remove from saucepan in-between to cool down a bit, if necessary.) The meringue should be warm to the touch. Remove from heat and beat with an electric mixer fitted with a whisk attachment on high speed until shiny, glossy, and stiff peaks form, for about 5-7 minutes.
- Pipe or spread meringue on top of the cheesecake. Store leftovers in an airtight container in the fridge up to 3 days.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 55-65 minutes. Leave the cheesecake in the switched-off oven with the door cracked open for 1 hour before cooling completely.Taste & Texture
This easy sweet potato cheesecake is rich, creamy, and silky smooth with warm cinnamon and sweet potato flavor throughout. The marshmallow meringue is light, fluffy, and slightly sweet, creating a beautiful contrast to the dense cheesecake.Storage, Freezing & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the cheesecake without the meringue topping for up to 2 months.
- Thawing: Defrost overnight in the refrigerator.
- Best Served: Chilled.
Serving Recommendations
I love serving this easy sweet potato cheesecake after a holiday meal with a cup of coffee or tea. The creamy filling and fluffy meringue make it feel special enough for Thanksgiving, Christmas, or any family gathering.Recipe Variations and Substitutions
- Graham cracker crumbs: Use digestive biscuits or vanilla wafer crumbs instead.
- Sweet potato puree: Canned puree works just as well as homemade puree.
- Cream cheese: Full-fat cream cheese gives the best texture.
- Cinnamon: Add extra spices such as ginger or cloves for spiciness.
- Marshmallow meringue: You can replace it with whipped cream if you want a simpler topping.
Proper Storage Tips
- Keep refrigerated at all times.
- Store in an airtight container.
- Avoid leaving it at room temperature for extended periods.
- Add the meringue shortly before serving if making ahead.
Pro Tips
- Bring the cream cheese to room temperature before mixing.
- Add eggs one at a time to avoid overmixing.
- Don't open the oven door while baking.
- Let the cheesecake cool gradually to reduce the risk of cracks.
- Chill overnight for the creamiest texture.
**First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply