This sweet potato cheesecake is one of those desserts that makes people stop mid-bite and say, “Whoa.”
It’s creamy, rich, cozy, and has this beautiful combo of warm spice and buttery pecan crunch on top.
It’s perfect for holidays, family get-togethers, or just because you want something a little special.
It’s the kind of dessert that makes the house smell amazing while it bakes and has people asking for the recipe before they’ve even finished the slice.
Why I Love This Recipe
This recipe is a mash-up of two Southern favorites—sweet potato pie and cheesecake. I first made it for Thanksgiving years ago, and now it’s requested every single year. It has this deep, warm flavor from the sweet potatoes and spices, and the pecan topping adds the perfect crunch.
- The filling is ultra-creamy but holds up beautifully when sliced
- It’s surprisingly easy, with basic ingredients you probably already have
- The pecan praline topping takes it to another level—like candy on top of cheesecake
- It holds up great in the fridge, so you can make it ahead and not stress on the day-of
Servings: 10–12 slices
Total Time: 1 hour 30 minutes (plus cooling and chilling time)
What You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the pecan praline topping:
- ¾ cup chopped pecans
- ½ cup packed light brown sugar
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Pro Tips
- Make sure your cream cheese is fully softened—cold cream cheese = lumpy batter
- Roast your sweet potatoes for deeper flavor vs boiling them
- Let the cheesecake cool slowly in the oven with the door cracked—helps prevent cracks
- Use a water bath if you want a perfectly smooth top (but optional)
- The pecan topping sets up quickly—pour it on while warm and spread fast
Tools Required
- 9-inch springform pan
- Mixing bowls
- Rubber spatula
- Electric hand mixer or stand mixer
- Whisk
- Saucepan (for topping)
- Measuring cups and spoons
- Baking sheet (optional, for water bath)
Substitutions and Variations
- Swap graham crackers for gingersnaps or vanilla wafers
- Use canned sweet potato puree if you’re short on time
- Add a splash of bourbon or maple syrup to the filling for extra depth
- Swap pecans for walnuts or leave the topping off for a simpler dessert
Make Ahead Tips
- Bake the cheesecake the day before and chill overnight—flavor improves!
- You can make the pecan praline topping 1 day ahead and reheat gently before topping
Instructions
Step 1: Make the crust
Mix 1 ½ cups graham cracker crumbs, ¼ cup packed light brown sugar, and 6 tablespoons melted unsalted butter in a medium bowl until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let cool.
Step 2: Prepare the sweet potato filling
In a large bowl, beat 24 oz softened cream cheese until smooth. Add ¾ cup granulated sugar, beat again. Add 2 cups mashed sweet potato, ½ cup sour cream, 1 ½ tsp ground cinnamon, ½ tsp nutmeg, ½ tsp vanilla extract, and ¼ tsp salt. Beat until combined. Add 3 eggs, one at a time, beating just until mixed.
Step 3: Pour and bake
Pour the filling into the cooled crust. Smooth the top with a spatula. Bake at 325°F for 55–65 minutes, or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill at least 4 hours or overnight.
Step 4: Make the pecan praline topping
In a small saucepan over medium heat, combine 4 tbsp butter, ½ cup packed brown sugar, 2 tbsp heavy cream, and ¼ tsp salt. Stir until smooth and bubbling, about 3–4 minutes. Stir in ¾ cup chopped pecans and cook 1 more minute. Remove from heat.
Step 5: Pour topping and chill
Pour warm pecan topping evenly over chilled cheesecake. Let it set for about 15 minutes in the fridge before slicing.
Step 6: Slice and serve
Release the cheesecake from the springform pan, slice with a sharp knife, and serve on dessert plates.
Leftovers and Storage
- Store leftovers in the fridge, tightly covered, for up to 5 days
- Cheesecake freezes well too—wrap slices in plastic and freeze up to 1 month
- Thaw frozen slices in the fridge overnight
Why This Recipe Works (Quick Science)
Sweet potato adds natural moisture and structure, so the cheesecake stays creamy without needing tons of cream or flour. The eggs set the batter as it bakes, and the starch in the sweet potatoes helps prevent cracking. The brown sugar and butter in the topping create a soft praline that hardens slightly on cooling—giving you that candy-like finish.
Common Mistakes
- Using cold cream cheese = lumpy filling
- Overbaking = dry, cracked cheesecake
- Rushing the cooling process = cracked top
- Skipping the chill time = messy slices
- Not measuring sweet potato = can throw off texture
What to Serve With
- Fresh whipped cream or crème fraîche
- A cup of coffee or chai tea
- Fresh berries or orange slices on the side
- Caramel drizzle for extra indulgence
FAQ
Can I use canned sweet potatoes?
Yes! Just make sure they’re plain and drained well.
Do I need a water bath?
It helps with a smooth top but not required. Cracks will get covered with topping anyway.
How long will this keep?
Up to 5 days in the fridge, or 1 month frozen.
Can I make this ahead?
Absolutely. It tastes even better the next day.
Let’s Bake!
I hope you give this sweet potato cheesecake a try—it’s such a showstopper, and honestly, not that hard to make! If you do, leave a comment below and tell me how it turned out. I’d love to hear if you made any tweaks or if it became a favorite in your house too!
