Step 1: Prepare the Crust

Preheat the oven to 325°F. Grease a 9-inch springform pan.

Mix the graham cracker crumbs, melted butter, brown sugar, and cinnamon until evenly combined. Press the mixture firmly into the bottom of the prepared pan.

Bake for 8 minutes, then remove from the oven and allow the crust to cool while you prepare the fillings.

Step 2: Make the Sweet Potato Pie Layer

In a large bowl, beat the mashed sweet potatoes until smooth.

Add the cream cheese and mix until fully incorporated. Add the brown sugar and granulated sugar, followed by the eggs.

Mix in the evaporated milk, vanilla, cinnamon, nutmeg, and ginger. Beat just until the filling is smooth and creamy.

Set aside.

Step 3: Make the Cheesecake Layer

In a separate large bowl, beat the cream cheese until completely smooth.

Add the sugar and mix until creamy. Add the eggs one at a time, mixing on low speed after each addition.

Mix in the vanilla and sour cream just until combined. Avoid overmixing once the eggs have been added.

Step 4: Assemble the Layers

Pour the sweet potato pie filling over the cooled crust first. Spread it into an even layer with a spatula.

Next, slowly pour the cheesecake batter over the sweet potato layer. Pour gently and evenly so you don't disturb the layer underneath.

If necessary, use an offset spatula to gently smooth the cheesecake batter across the top.

Do not swirl the two mixtures together. Keeping them separate will give you distinct sweet potato pie and cheesecake layers when sliced.

Step 5: Bake

Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F for 75–85 minutes, or until the outer edges are set and the center still has a slight jiggle.

Turn off the oven, crack the oven door, and leave the cheesecake inside for 1 hour to cool gradually.

Step 6: Chill

Remove the cheesecake from the water bath and allow it to cool completely at room temperature.

Cover and refrigerate for at least 6 hours, preferably overnight. This gives both layers enough time to fully set before slicing.

Step 7: Make the Whipped Cream

Beat the heavy cream until soft peaks begin to form.

Add the powdered sugar and vanilla and continue beating until stiff peaks form.

Transfer the whipped cream to a piping bag and pipe around the edges of the chilled cheesecake.

Step 8: Garnish and Serve

Sprinkle the top lightly with cinnamon. Add candied pecans if desired and finish with a light drizzle of caramel sauce.

Slice with a clean, sharp knife and serve chilled.