Make Sweet Potato Cheesecake with a spiced, creamy filling and a luscious, salted caramel topping. Ideal for Thanksgiving or holiday gatherings.
Sweet Potato Cheesecake with Salted Caramel is a rich, creamy dessert that perfectly blends the warm flavors of fall with indulgent cheesecake. Smooth sweet potato filling spiced with cinnamon, pumpkin pie spice, and a hint of vanilla sits atop a buttery crust.
Everything is topped with a decadent salted caramel drizzle. It’s a show-stopping dessert for Thanksgiving, holiday gatherings, or any cozy fall occasion that everyone will love. If you love the flavor of sweet potatoes, try Sweet Potato Pie Recipe and Sweet Potato Cookies.
What's in this post: Sweet Potato Cheesecake
Why We Love This
- Creamy and Rich: Smooth, velvety cheesecake filling with perfectly spiced sweet potatoes.
- Decadent Topping: Salted caramel adds the perfect balance of sweetness and a touch of saltiness for the end result.
- Perfect for Fall: Warm spices like cinnamon and pumpkin pie spice bring cozy seasonal flavors.
- Show-Stopping Dessert: Elegant enough for holiday gatherings yet easy to serve.
- Versatile Serving Options: Enjoy chilled, at room temperature, or with extra caramel drizzle.
Ingredients
Crust
- Graham cracker crumbs: Provide a sweet, crunchy base that complements the creamy cheesecake filling.
- Unsalted butter, melted: Binds the crumbs together and adds richness to the crust.
Filling
- Full-fat cream cheese, room temperature: Creates a rich and creamy base for the cheesecake.
- Granulated sugar: Sweetens the cheesecake and balances the spiced flavors.
- Eggs: Bind the filling and give it structure while keeping it smooth.
- Vanilla extract: Enhances the overall flavor and adds depth.
- Cooked sweet potato purée: Adds natural sweetness, moisture, and the signature fall flavor.
- Ground cinnamon: Provides warm, cozy spice.
- Pumpkin pie spice: Adds a blend of autumn spices for a festive flavor.
- Additional sugar (for topping or extra sweetness): Balances the spices and sweet potato flavor.
Sweet Potato Purée
- Sweet potatoes, peeled and diced: The base for the purée that adds natural sweetness and creamy texture to the cheesecake.
- Milk (for blending): Helps achieve a smooth, creamy consistency for the sweet potato purée.
Salted Caramel Topping
- Brown sugar, packed: Provides the rich, caramelized sweetness for the topping.
- Heavy cream: Adds creaminess and smooth texture to the caramel.
- Unsalted butter: Gives the caramel a rich, buttery flavor.
- Salt: Balances the sweetness and enhances the caramel flavor.
- Pumpkin pie spice: Adds a warm, seasonal touch to the caramel.
- Pure Vanilla extract: Enhances flavor depth and sweetness.
- Chopped pecans (for garnish): Adds crunch and a nutty finish to the cheesecake.
Variations
- Gingersnap Crust: Swap the classic graham cracker crust for crushed gingersnap cookies mixed with butter for a warm, spicy base that complements the sweet potato filling.
- Chocolate Swirl: Gently swirl melted chocolate into the filling before baking for a chocolatey twist.
- Maple Caramel: Substitute maple syrup for part of the brown sugar in the caramel for a richer, maple-flavored topping.
- Mini Cheesecakes: Bake in a muffin or mini springform pan for individual servings. Perfect for parties or gifting but make sure to adjust the time.
- Whipped Topping: Serve with Homemade Whipped Cream or a dollop of mascarpone for an extra creamy finish.
Step By Step Instructions
- Step 1. First, preheat the oven to 325° and make sure the rack is in the center.
- Step 2. Next, prepare a 9-inch springform pan by spraying it generously with non-stick cooking spray.
Step 3. Get out a microwave safe bowl and put diced sweet potatoes in it with 2 tablespoons of water. Cover and microwave for 4–5 minutes, or until tender.
Step 4. Once cooked, drain any excess liquid and place in a blender or food processor. Then add ⅓ cup milk.
Step 5. Blend until smooth and allow to cool slightly.
Step 6. Use a medium bowl and mix together graham cracker crumbs and melted butter until combined.
Step 7. Spread the mixture into the prepared springform pan. Carefully press the mixture firmly into the bottom and slightly up the sides. Place the crust in the freezer so it firms up while preparing the filling.
Step 8. Beat together the cream cheese, sugar, and vanilla extract until smooth and creamy in a large bowl.
Step 9. Once combined, add the eggs, one at a time, mixing after each one.
Step 10. Get out a separate bowl and use a mixer to combine together the sweet potato puree, pumpkin pie spice, cinnamon, and sugar.
Step 11. Add 1 cup of the cheesecake filling into the sweet potato mixture. Blend until smooth.
Step 12. Go ahead and take the crust out of the freezer. Then wrap the outside of the springform pan tightly with two layers of aluminum foil. This will prevent water from seeping in.
Step 13. Put the foil-wrapped pan in a large roasting pan. Make the water bath by carefully pouring in hot water until it reaches halfway up the sides of the cheesecake pan.
Step 14. Add the sweet potato layer evenly over the crust.
Step 15. Pour the remaining cheesecake batter on top. Then use a knife or skewer to gently swirl the layers together to create a marbled effect. Let it bake for 60–70 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the oven door allowing the cheesecake to cool slowly for 30 minutes. This helps prevent cracking.
Step 16. Next, remove the cheesecake from the water bath, unwrap the foil, and let it cool completely at room temperature for 30–40 minutes. It is best to refrigerate for at least 2 hours, or preferably overnight, before serving.
Step 17. Make the caramel sauce in a medium saucepan. Combine brown sugar, heavy cream, butter, salt, and pumpkin pie spice over medium-low heat. Next, whisk gently for 5–7 minutes, until the mixture thickens and begins to bubble. Stir in vanilla extract and cook for another 2 minutes.
Step 18. Once it is the desired consistency, remove from heat. Allow to cool 5 minutes before transferring to a jar. Make sure the sauce is completely cool before using.
Step 19. When ready to serve, pour the cooled salted caramel sauce over the chilled cheesecake. Top with chopped pecans if using.
Step 20. Slice and enjoy.
Storage
Refrigerator: Store the cheesecake in an airtight container or cover tightly with plastic wrap. It will stay fresh for up to 4–5 days.
Freezing: Wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Topping: If possible, add the salted caramel topping just before serving to keep it fresh and prevent it from soaking into the cheesecake.
Sliced portions: For easier serving and storage, slice the cheesecake before refrigerating or freezing instead of freezing the cheesecake whole.
Tips and Tricks
- Use full-fat cream cheese: It ensures a rich, creamy, and smooth cheesecake.
- Room temperature ingredients: Let cream cheese and eggs come to room temperature for a lump-free filling.
- Cook sweet potatoes thoroughly: Allow to cook until very soft for a silky purée.
- Don’t overmix: Fold ingredients gently to avoid incorporating too much air, which can cause cracks.
- Cool gradually: Allow the cheesecake to cool slowly to prevent cracks on top.
- Add caramel and nuts before serving: Keeps the topping fresh and prevents it from soaking into the cheesecake.
- Use a water bath: Baking in a water bath helps achieve a smooth, creamy texture without cracks.
More Decadent Cheesecake Recipes
- Pumpkin Cheesecake
- Banana Cream Cheesecake
- S’mores Cheesecake
- Honey Bun Cheesecake
- Fruity Pebbles Cheesecake
Indulge in this creamy Sweet Potato Cheesecake with decadent salted caramel today! Don’t forget to leave a comment below and share how your cheesecake turned out.
Sweet Potato Cheesecake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 8 tablespoons 1 stick unsalted butter, melted
For the Filling:
- 24 ounces full-fat cream cheese room temperature
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup cooked sweet potato purée see note below
- 2 teaspoons ground cinnamon
- 1 tablespoon pumpkin pie spice
- ¼ cup granulated sugar
For the Sweet Potato Purée:
- 2 medium sweet potatoes peeled and diced
- ⅓ cup milk for blending
For the Salted Caramel Topping:
- 1 cup packed brown sugar
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- Chopped pecans for garnish
Instructions
- Preheat your oven to 325°F and position the rack in the center.
- Prepare a 9-inch springform pan by spraying it generously with non-stick cooking spray.
For the Sweet Potato Purée:
- Place diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water.
- Cover and microwave on high for 4–5 minutes, or until tender.
- Drain any excess liquid and transfer to a blender or food processor.
- Add ⅓ cup of milk and blend until smooth. Set aside to cool slightly.
For the Crust:
- In a medium bowl, mix together graham cracker crumbs and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
- Place the crust in the freezer while preparing the filling to help it firm up.
For the Filling:
- In a large mixing bowl, beat the cream cheese, ¾ cup sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, mixing just until incorporated after each addition.
- In a separate bowl, combine the sweet potato purée, pumpkin pie spice, cinnamon, and ¼ cup sugar.
- Stir in 1 cup of the cheesecake filling into the sweet potato mixture and blend until smooth.
To Assemble:
- Remove the crust from the freezer.
- Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from seeping in.
- Place the foil-wrapped pan in a large roasting pan and carefully pour in hot water until it reaches halfway up the sides of the cheesecake pan. This creates a water bath, which helps prevent cracking.
- Spread the sweet potato layer evenly over the crust, then pour the remaining cheesecake batter on top.
- Use a knife or skewer to gently swirl the layers together to create a marbled effect.
Bake the Cheesecake:
- Bake for 60–70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for 30 minutes. This helps prevent cracking.
- Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely at room temperature for about 30–40 minutes.
- Refrigerate for at least 2 hours, or preferably overnight, before serving.
For the Salted Caramel Sauce:
- In a medium, heavy-bottomed saucepan, combine brown sugar, heavy cream, butter, salt, and pumpkin pie spice over medium-low heat.
- Whisk gently for 5–7 minutes, until the mixture thickens and begins to bubble.
- Stir in vanilla extract and cook for another 2 minutes.
- Remove from heat and let cool for 5 minutes before transferring to a jar. Allow the sauce to cool completely before using.
Serve:
- Pour the cooled salted caramel sauce over the chilled cheesecake just before serving.
- Garnish with chopped pecans. Enjoy!
