Velvet Sweet Potato Cheesecake

Prepare to create a truly unforgettable dessert: a luxurious Sweet Potato Cheesecake featuring a perfectly spiced, exquisitely creamy filling and a rich, homemade salted caramel topping. This masterpiece is not merely a cake; it’s a celebration of autumn’s finest flavors, making it an absolutely ideal centerpiece for Thanksgiving feasts, festive holiday gatherings, or any occasion deserving of an extraordinary sweet treat.

This Sweet Potato Cheesecake with Salted Caramel is more than just a rich, creamy dessert; it’s a harmonious blend of comforting fall flavors with the indulgent texture of classic cheesecake. Each bite offers a smooth, velvety sweet potato filling, thoughtfully spiced with aromatic cinnamon, classic pumpkin pie spice, and a delicate hint of vanilla, all resting upon a perfectly buttery, crisp graham cracker crust. The grand finale is a generous drizzle of decadent salted caramel, adding a sublime balance of sweetness and a touch of savory elegance.

It’s a true show-stopping dessert, guaranteed to impress at your Thanksgiving table, holiday party, or any cozy autumn evening. If your palate appreciates the unique sweetness and warmth of sweet potatoes, be sure to explore our other delightful recipes like our Classic Sweet Potato Pie and comforting Sweet Potato Cookies for more seasonal inspiration.

Why You’ll Adore This Sweet Potato Cheesecake

This Sweet Potato Cheesecake isn’t just another dessert; it’s an experience. Here’s why this recipe will quickly become a cherished favorite in your kitchen:

• Unbelievably Creamy and Rich: Prepare for a smooth, velvety cheesecake filling that melts in your mouth. The sweet potato puree creates an exceptionally tender texture, while the rich cream cheese base provides an unparalleled depth of flavor.
• Decadent Salted Caramel Topping: The homemade salted caramel is a game-changer. Its deep, buttery sweetness, perfectly balanced by a hint of salt, elevates the entire dessert, adding layers of complexity and an irresistible finish that will have everyone asking for more.
• The Epitome of Fall Flavors: Infused with warm spices like cinnamon and pumpkin pie spice, this cheesecake captures the essence of autumn. Each bite evokes cozy memories and brings festive cheer, making it perfect for harvest gatherings and holiday celebrations.
• A Show-Stopping Dessert for Any Occasion: With its elegant presentation and impressive flavor profile, this cheesecake is sophisticated enough for grand holiday dinners yet comforting enough for a cozy family meal. It consistently earns rave reviews and is surprisingly manageable to prepare.
• Versatile Serving Options: Enjoy this cheesecake chilled for a firm, classic slice, or allow it to come to room temperature for an even softer, more melt-in-your-mouth experience. It pairs wonderfully with extra caramel drizzle, a dollop of whipped cream, or a sprinkle of toasted pecans.

Essential Ingredients for a Heavenly Cheesecake

Crafting the perfect sweet potato cheesecake begins with selecting the right ingredients. Each component plays a vital role in achieving the desired texture, flavor, and overall decadence of this festive dessert.

For the Graham Cracker Crust:

• Graham Cracker Crumbs: These form the sweet, crunchy foundation of our cheesecake, providing a delightful textural contrast to the creamy filling.
• Unsalted Butter, Melted: Butter is essential for binding the graham cracker crumbs together, creating a sturdy and rich crust. Using unsalted butter allows you to control the overall saltiness of the dessert.

For the Irresistibly Smooth Filling:

• Full-Fat Cream Cheese, Room Temperature: This is the star of any cheesecake! Using full-fat cream cheese at room temperature ensures an exceptionally rich, smooth, and lump-free filling.
• Granulated Sugar: Provides the perfect sweetness, balancing the tanginess of the cream cheese and enhancing the warm spices.
• Large Eggs: Eggs act as a crucial binder, giving the cheesecake its structure and helping it set into that signature smooth, creamy consistency.
• Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors, adding a layer of aromatic warmth to the filling.
• Cooked Sweet Potato Purée: The heart of this dessert, the sweet potato purée, adds natural sweetness, vibrant color, and an incredible moist, tender texture.
• Ground Cinnamon: A classic fall spice, cinnamon brings warmth and a fragrant aroma that pairs beautifully with sweet potato.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves offers a complex, festive flavor profile that screams autumn.
• Additional Granulated Sugar (for Sweet Potato Mixture): A small amount of extra sugar ensures the sweet potato layer is perfectly balanced with the spices.

For the Homemade Sweet Potato Purée:

• Sweet Potatoes, Peeled and Diced: Starting with fresh, high-quality sweet potatoes is key to a flavorful purée. Peeling and dicing them ensures even cooking.
• Milk (for Blending): A small amount of milk helps achieve an ultra-smooth, creamy purée texture, free from any fibrous bits.

For the Decadent Salted Caramel Topping:

• Packed Brown Sugar: This provides a deep, molasses-rich sweetness and contributes to the signature caramelized flavor of the topping.
• Heavy Cream: Essential for creating a luscious, velvety smooth caramel sauce.
• Unsalted Butter: Adds richness and a silky mouthfeel to the caramel.
• Salt: The “salted” in salted caramel! A crucial ingredient that balances the sweetness and intensifies the caramel’s complex flavors.
• Pumpkin Pie Spice: Infusing the caramel with this spice blend ties the topping harmoniously to the cheesecake’s fall theme, adding an extra layer of seasonal delight.
• Pure Vanilla Extract: Enhances the overall flavor profile of the caramel, adding depth and warmth.
• Chopped Pecans (for Garnish): Optional but highly recommended, pecans add a delightful crunch and nutty flavor that complements the sweet potato and caramel perfectly.

Kitchen Equipment You’ll Need

Having the right tools on hand will make the baking process smooth and enjoyable:

• 9-inch Springform Pan
• Large Roasting Pan (for water bath)
• Microwave-Safe Bowl
• Blender or Food Processor
• Large Mixing Bowls (at least two)
• Electric Mixer (stand mixer or hand mixer)
• Medium Saucepan (for caramel)
• Whisk
• Spatula
• Measuring Cups and Spoons
• Aluminum Foil
• Sharp Knife or Skewer

Creative Variations to Explore

While this sweet potato cheesecake is perfect as is, you can easily customize it to suit your taste or experiment with new flavor combinations:

• Gingersnap Crust: For an extra kick of warm spice, replace the graham cracker crumbs with crushed gingersnap cookies. Mix them with melted butter for a robust, spicy base that beautifully complements the sweet potato filling.
• Chocolate Swirl: Introduce a delightful chocolatey twist by gently swirling about half a cup of melted dark or semi-sweet chocolate into the cheesecake filling just before baking. This creates a beautiful marbled effect and adds a rich cocoa note.
• Maple Caramel: Elevate the caramel topping by substituting half of the brown sugar with pure maple syrup. This yields a richer, distinctively maple-flavored caramel that is utterly divine, especially during the autumn season.
• Mini Cheesecakes: For elegant individual servings, bake the cheesecake mixture in a muffin tin lined with paper liners or a mini springform pan. Remember to significantly adjust the baking time, as mini cheesecakes will bake much faster.
• Whipped Topping: Enhance the creaminess by serving each slice with a generous dollop of Homemade Whipped Cream, a scoop of vanilla bean ice cream, or a luxurious dollop of mascarpone cheese.
• Nutty Topping Alternatives: Instead of pecans, consider chopped walnuts, candied almonds, or toasted hazelnuts for a different nutty crunch on top of the caramel.

Step-by-Step Instructions for Flawless Baking

Follow these detailed steps carefully to create a magnificent Sweet Potato Cheesecake that will impress everyone.

• Step 1. Prepare Your Oven and Pan: Begin by preheating your oven to 325°F (160°C). Position an oven rack in the center of the oven to ensure even baking. Generously spray a 9-inch springform pan with non-stick cooking spray to prevent sticking.

Step 2. Cook the Sweet Potatoes: Place the peeled and diced sweet potatoes into a microwave-safe bowl. Add 2 tablespoons of water, then cover the bowl and microwave on high for 4–5 minutes, or until the sweet potatoes are fork-tender and easily mashed.

Step 3. Create the Sweet Potato Purée: Once cooked, carefully drain any excess liquid from the sweet potatoes. Transfer them to a blender or food processor. Add ⅓ cup of milk and blend until the mixture is completely smooth and free of lumps. Set the purée aside to cool slightly while you prepare the crust.

Step 4. Prepare the Graham Cracker Crust: In a medium-sized bowl, combine the graham cracker crumbs and melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive crust.

Step 5. Form the Crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. Gently press a small amount of the mixture slightly up the sides of the pan. Place the pan in the freezer to chill and firm up the crust while you prepare the filling. This helps prevent a soggy crust.

Step 6. Create the Cheesecake Base: In a large mixing bowl, using an electric mixer, beat together the room-temperature full-fat cream cheese, ¾ cup of granulated sugar, and vanilla extract until the mixture is completely smooth and creamy. Be sure there are no lumps.

Step 7. Incorporate the Eggs: Add the eggs to the cream cheese mixture one at a time. After each egg, mix on low speed just until it is incorporated. Avoid overmixing once the eggs are added, as this can introduce too much air, leading to cracks in the finished cheesecake.

Step 8. Season the Sweet Potato Mixture: In a separate bowl, combine the cooled sweet potato purée with the pumpkin pie spice, ground cinnamon, and ¼ cup of granulated sugar. Mix well until all the spices and sugar are evenly distributed throughout the purée.

Step 9. Combine Fillings: Take 1 cup of the plain cheesecake filling and gently fold it into the spiced sweet potato mixture. Stir until fully combined and smooth. This creates your two distinct layers for the cheesecake.

Step 10. Prepare for the Water Bath: Retrieve the chilled crust from the freezer. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. This crucial step prevents any water from seeping into the pan during baking, which could ruin your crust and cheesecake texture.

Step 11. Assemble the Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. The water bath ensures a gentle, even bake, resulting in a creamy texture and helps prevent cracking.

Step 12. Layer the Fillings: Evenly spread the spiced sweet potato layer over the chilled graham cracker crust in the springform pan. Then, carefully pour the remaining plain cheesecake batter on top of the sweet potato layer.

Step 13. Create a Marbled Effect: Using a thin knife or skewer, gently swirl through the two layers of cheesecake filling. Do this sparingly to create a beautiful marbled effect without fully blending the layers. Be careful not to disturb the crust.

Step 14. Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake into the preheated oven. Bake for 60–70 minutes, or until the edges of the cheesecake are set, but the center still has a slight jiggle when gently shaken. This “jiggle” indicates perfect creaminess.

Step 15. Gradual Cooling: Once baked, turn off the oven but leave the cheesecake inside with the oven door propped open slightly (a wooden spoon works well). Allow it to cool slowly in the oven for 30 minutes. This gradual cooling process is key to preventing cracks on the surface of your beautiful cheesecake. After 30 minutes, remove it from the water bath, unwrap the foil, and let it cool completely at room temperature for another 30–40 minutes.

Step 16. Chill Thoroughly: For the best texture and clean slices, the cheesecake must be thoroughly chilled. Refrigerate it for at least 2 hours, but ideally, overnight. This crucial step allows the cheesecake to fully set and develop its rich flavors.

Step 17. Prepare the Salted Caramel Sauce: In a medium, heavy-bottomed saucepan, combine the brown sugar, heavy cream, unsalted butter, salt, and pumpkin pie spice. Cook over medium-low heat, whisking gently and continuously for 5–7 minutes, until the mixture thickens and begins to bubble. Stir in the vanilla extract and cook for another 2 minutes until it reaches your desired consistency. Remove from heat and let it cool for about 5 minutes before transferring it to a jar. Ensure the sauce is completely cool before drizzling it over the cheesecake.

Step 18. Garnish and Serve: When you are ready to serve, carefully remove the sides of the springform pan. Pour the cooled salted caramel sauce generously over the chilled cheesecake. If desired, sprinkle with chopped pecans for added crunch and flavor. Slice and enjoy this magnificent sweet potato cheesecake!

Step 19. Indulge: Serve immediately and savor the incredible blend of creamy sweet potato, warm spices, and rich salted caramel. This is a dessert that truly makes every bite a moment to remember.

Expert Storage Tips for Freshness

To ensure your Sweet Potato Cheesecake remains as delicious as the day you baked it, proper storage is key:

• Refrigerator Storage: Store the cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing other odors from the refrigerator. It will stay fresh and delectable for up to 4–5 days. For the best flavor and texture, allow each slice to sit at room temperature for about 15 minutes before serving.
• Freezing for Longer Enjoyment: This cheesecake freezes beautifully! Once completely cooled and set, you can freeze the entire cheesecake or individual slices. Wrap it tightly first in plastic wrap, then in a layer of heavy-duty aluminum foil. Label with the date. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Caramel Topping Storage: If possible, it’s best to add the salted caramel topping just before serving. This prevents the caramel from soaking into the cheesecake over time and keeps both elements at their freshest. Store any leftover caramel sauce in a sealed jar or container in the refrigerator for up to 2 weeks. Gently reheat it in the microwave or on the stovetop until pourable before drizzling.
• Pre-Slice for Convenience: For easier serving and more convenient storage, consider slicing the cheesecake before refrigerating or freezing. This allows you to grab individual portions without thawing the entire dessert.

Baking Mastery: Tips and Tricks for Success

Achieving a perfect, crack-free, and incredibly creamy cheesecake can be simple with these expert tips:

• Embrace Full-Fat Cream Cheese: Always opt for full-fat cream cheese. It’s the secret to that classic rich, dense, and utterly smooth cheesecake texture. Low-fat alternatives can lead to a less luxurious result.
• Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature before mixing. This allows them to combine smoothly and prevents lumps, resulting in a perfectly uniform and creamy filling.
• Cook Sweet Potatoes Until Silky: Overcooked sweet potatoes are better than undercooked for this recipe. They should be very soft and easily mashed to achieve a perfectly silky-smooth purée without any stringy bits.
• Avoid Overmixing the Batter: Once you add the eggs, mix just until they are incorporated. Overmixing introduces too much air into the batter, which can cause the cheesecake to puff up in the oven and then fall and crack as it cools.
• Cool Gradually for a Flawless Finish: The gradual cooling process (first in the turned-off oven, then at room temperature) is crucial. Rapid temperature changes are the primary cause of cheesecake cracks. Patience here truly pays off!
• Apply Topping Just Before Serving: To maintain the crispness of your crust and the fresh appeal of your topping, drizzle the salted caramel and sprinkle any nuts just before serving. This prevents the topping from dissolving into the cheesecake or making the crust soggy.
• Master the Water Bath (Bain-Marie): Don’t skip the water bath! Baking your cheesecake in a water bath provides a moist, even heat that cooks the cheesecake gently. This uniform temperature prevents the edges from baking faster than the center, ensuring a beautifully smooth, creamy texture and significantly reducing the risk of cracks.
• Don’t Peek Too Often: Resist the urge to open the oven door frequently. Each time you open it, the temperature drops, which can disrupt the baking process and contribute to cracking.

Frequently Asked Questions (FAQ)

Here are some common questions about baking the perfect Sweet Potato Cheesecake:

• Can I use canned sweet potato purée? Yes, you can. Ensure it’s 100% pure sweet potato purée with no added spices or sugar. If it has extra moisture, you might want to drain it slightly. However, fresh homemade purée generally yields a superior flavor and texture.
• My cheesecake cracked! What went wrong? Cracking is usually due to sudden temperature changes or overmixing. Ensure your ingredients are at room temperature, avoid overmixing the batter (especially after adding eggs), and always use a water bath. Also, allow the cheesecake to cool gradually in the oven after baking.
• How do I know when the cheesecake is done? The edges should be set, but the center (about 2-3 inches in diameter) should still be slightly jiggly when you gently shake the pan. It will continue to set as it cools.
• Can I make the caramel sauce ahead of time? Absolutely! The salted caramel sauce can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. Reheat gently in the microwave or a saucepan over low heat until it’s pourable again before serving.
• Is this cheesecake gluten-free? The recipe as written is not gluten-free due to the graham cracker crust. However, you can make it gluten-free by using gluten-free graham crackers or a nut-based crust (like almond flour mixed with butter).
• What if I don’t have a springform pan? While a springform pan is highly recommended for easy removal and presentation, you can use a regular 9-inch round cake pan lined with parchment paper that extends over the sides. This creates “sling” handles to lift the cheesecake out once cooled. However, it will be harder to get clean slices.

More Decadent Cheesecake Recipes to Try

If you’ve fallen in love with cheesecake, explore these other incredible variations from our collection:

• Classic Pumpkin Cheesecake
• Velvety Banana Cream Cheesecake
• Irresistible S’mores Cheesecake
• Fresh Strawberry Shortcake Cheesecake
• Fun Fruity Pebbles Cheesecake

Indulge in this creamy, spiced Sweet Potato Cheesecake with its luxurious salted caramel topping today! It’s a dessert that promises warmth, comfort, and pure delight with every forkful. Don’t forget to leave a comment below and share how your masterpiece turned out. We love hearing from you!

Sweet Potato Cheesecake Recipe Summary

This Sweet Potato Cheesecake offers a spiced, creamy filling and a luscious, salted caramel topping, perfect for Thanksgiving or any holiday gathering.

Prep Time: 30 mins | Cook Time: 1 hr | Cool & Refrigerate: 2 hrs | Total Time: 3 hrs 30 mins

Servings: 16 | Cuisine: American | Course: Dessert

Author: Carrie Barnard

Nutrition Facts (per serving): Calories 447kcal, Carbohydrates 45g, Protein 5g, Fat 28g, Saturated Fat 16g, Polyunsaturated Fat 1g, Monounsaturated Fat 7g, Trans Fat 0.3g, Cholesterol 105mg, Sodium 325mg, Potassium 251mg, Fiber 2g, Sugar 32g, Vitamin A 6185IU, Vitamin C 1mg, Calcium 96mg, Iron 1mg

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 (additional, for sweet potato mixture)

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, optional)

Instructions

1. Preheat your oven to 325°F and position the rack in the center.
2. Prepare a 9-inch springform pan by spraying it generously with non-stick cooking spray.
3. 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.
4. 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.
5. In a medium bowl, mix together graham cracker crumbs and melted butter until the texture resembles wet sand.
6. 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.
7. In a large mixing bowl, beat the cream cheese, ¾ cup sugar, and vanilla extract until smooth and creamy.
8. Add the eggs, one at a time, mixing just until incorporated after each addition.
9. In a separate bowl, combine the sweet potato purée, pumpkin pie spice, cinnamon, and ¼ cup sugar.
10. Stir in 1 cup of the cheesecake filling into the sweet potato mixture and blend until smooth.
11. 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.
12. 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.
13. Spread the sweet potato layer evenly over the crust, then pour the remaining cheesecake batter on top.
14. Use a knife or skewer to gently swirl the layers together to create a marbled effect.
15. Bake for 60–70 minutes, or until the edges are set but the center is still slightly jiggly.
16. Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for 30 minutes. This helps prevent cracking.
17. Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely at room temperature for about 30–40 minutes.
18. Refrigerate for at least 2 hours, or preferably overnight, before serving.
19. 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.
20. Whisk gently for 5–7 minutes, until the mixture thickens and begins to bubble. Stir in vanilla extract and cook for another 2 minutes.
21. Remove from heat and let cool for 5 minutes before transferring to a jar. Allow the sauce to cool completely before using.
22. Pour the cooled salted caramel sauce over the chilled cheesecake just before serving. Garnish with chopped pecans. Enjoy!

Recipe Notes

Store the cheesecake covered in the refrigerator for up to 5 days. You can cover it tightly with plastic wrap or place it in an airtight container. For the best flavor and texture, allow each slice to sit at room temperature for about 15 minutes before serving.

This cheesecake freezes beautifully. Once fully cooled and set, wrap the entire cheesecake or individual slices in plastic wrap, then a layer of aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Store any leftover caramel sauce in a sealed jar or container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before drizzling over cheesecake.

The water bath is very important to prevent the cheesecake from cracking while baking so don’t skip this step!