Sweet Potato Pie Cheesecake Recipe
This Sweet Potato Pie Cheesecake combines two beloved Southern desserts into one show-stopping masterpiece. Featuring a buttery graham cracker crust, creamy cheesecake layer, spiced sweet potato pie filling, and a fluffy whipped cream topping, this dessert is perfect for Thanksgiving, Christmas, Sunday dinners, and holiday gatherings.
Why You'll Love This Recipe
Two Southern classics in one dessert
Perfect holiday centerpiece
Rich, creamy texture
Warm fall spices in every bite
Make-ahead friendly
Prep Time
30 minutes
Cook Time
1 hour 20 minutes
Chill Time
6 hours
Total Time
7 hours 50 minutes
Servings
12 slices
Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons brown sugar
1 teaspoon cinnamon
For the Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
For the Sweet Potato Pie Layer
2 cups mashed sweet potatoes
8 oz cream cheese, softened
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
For the Whipped Cream Topping
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Optional Garnish
Candied pecans
Cinnamon dusting
Caramel drizzle
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F. Grease a 9-inch springform pan. Mix graham cracker crumbs, butter, brown sugar, and cinnamon. Press firmly into the bottom of the pan.
Bake for 8 minutes. Allow to cool.
Step 2: Make the Cheesecake Layer
Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time. Mix in vanilla and sour cream.
Pour over cooled crust. Smooth evenly.
Step 3: Make the Sweet Potato Pie Layer
In a large bowl, beat mashed sweet potatoes until smooth. Add cream cheese and mix well. Add brown sugar and granulated sugar. Mix in eggs. Add evaporated milk, vanilla, cinnamon, nutmeg, and ginger. Blend until silky smooth.
Step 4: Assemble
Carefully spoon sweet potato mixture over the cheesecake layer. Smooth the top with a spatula.
Step 5: Bake
Place springform pan inside a roasting pan. Fill roasting pan halfway with hot water. Bake for 75–85 minutes. Center should be slightly set with a small jiggle. Turn off oven and crack the door open. Allow cheesecake to cool in oven for 1 hour.
Step 6: Chill
Cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
Step 7: Make the Whipped Cream
Beat heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form. Pipe around the edges of the cheesecake.
Step 8: Garnish and Serve
Sprinkle with cinnamon. Add candied pecans if desired. Drizzle lightly with caramel sauce. Slice and serve chilled.
Tips for the Best Sweet Potato Pie Cheesecake
Roast sweet potatoes instead of boiling for deeper flavor.
Use room-temperature ingredients for a smoother batter.
Chill overnight for the cleanest slices.
Don't overmix once eggs are added.
A water bath helps prevent cracks.
Storage
Refrigerator
Store covered for up to 5 days.
Freezer
Freeze individual slices for up to 2 months.
What to Serve With Sweet Potato Pie Cheesecake
Fresh whipped cream
Hot coffee
Chai tea
Vanilla ice cream
Salted caramel sauce
Final Thoughts
This Sweet Potato Pie Cheesecake delivers the best of both worlds—silky cheesecake and sweet potato pie layered together into one unforgettable dessert that will steal the show at any holiday table.