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Thanksgiving Sweet Potato Cheesecake

Thanksgiving sweet potato cheesecake is baked in a graham cracker and pecan crust, then finished in a water bath for a smooth, creamy texture. Cinnamon, ginger, and nutmeg bring warm seasonal flavor to each slice.
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Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Resting and chilling 9 hours
Total Time 11 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Bake the sweet potato
  • 1 sweet potato medium (12-ounce)
Make the crust
  • 1 tsp nonstick cooking spray
  • 1.5 cups graham cracker crumbs
  • 0.33 cup pecans finely chopped
  • 0.25 cup granulated sugar
  • 5 tbsp unsalted butter melted
Make the filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup light brown sugar packed
  • 2 tbsp all-purpose flour
  • 3 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp fine salt
Make the water bath
  • 8 cups boiling water

Equipment

  • 1 small baking sheet
  • 1 9-inch springform pan
  • 1 16x12-inch roasting pan
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Bake the sweet potato
  1. Preheat the oven to 400°F.
  2. Bake the sweet potato on a small baking sheet for 45 to 60 minutes, until very tender.
  3. Cool until easy to handle, then peel and mash to yield 1 cup.
Make the crust
  1. Reduce the oven temperature to 350°F.
  2. Lightly coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  3. Mix the graham cracker crumbs, pecans, granulated sugar, and melted butter until evenly moistened, then press firmly over the bottom of the pan.
  4. Bake the crust for 10 minutes, then set the pan on a rack to cool.
Make the filling
  1. Reduce the oven temperature to 325°F.
  2. Wrap the outside of the springform pan tightly in two layers of heavy-duty foil, and set it in a 16x12-inch roasting pan.
  3. Beat the cream cheese, brown sugar, and flour in a large bowl on medium-low speed until smooth, scraping down the bowl as needed.
  4. Beat in the eggs one at a time on low speed, mixing just until each is incorporated.
  5. Add 1 cup of the cooled mashed sweet potato, the sour cream, vanilla, cinnamon, ginger, nutmeg, and salt; mix on low just until smooth.
Bake and chill
  1. Pour the filling over the crust.
  2. Carefully pour the 8 cups boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  3. Bake for 75 to 90 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  4. Turn off the oven, prop the door open, and let the cheesecake rest in the water bath for 1 hour.
  5. Remove the springform pan from the water bath and remove the foil.
  6. Run a thin knife around the edge, then cool completely on a rack.
  7. Cover and refrigerate for at least 8 hours before removing the pan ring and serving.

Notes

For clean slices, wipe the knife between cuts. Refrigerate covered for up to 4 days; freeze slices well wrapped for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a gluten-free 1:1 flour blend.