
Yields:
6 - 8 serving(s)
Prep Time:
40 mins
Total Time:
8 hrs
Cal/Serv:
1180
Sweet potato pie is expected at Thanksgiving, maybe even... boring? Don't get us wrong—we're huge pie fans—but, this year we're shaking things up with another scrumptious way to use the super spud: cheesecake! Sweet potato adds a nuttiness and earthy sweetness that can take a normal cheesecake to another, more festive level. Plus, you can't beat that orange-y color!
While we love a traditional graham cracker crust (see our chocolate pudding pie and lemon icebox pie for proof), we decided to add an extra fall twist to this cake. We used gingersnaps for our cheesecake base in this recipe, creating a spice-filled, autumnal twist on the classic.
What really takes this dessert over the top? The crumble topping. Similar to the topping on our apple coffee cake, this spiced, buttery crumble topping is the perfect companion to the creamy center of your cheesecake. It's as fall as a fall dessert can be, and unapologetically so. Put down the marshmallows and welcome to crumb heaven.
Tip: You're going to want to let this completed cheesecake chill for at least four hours before serving. Don't rush this! For a perfectly set cheesecake, you're going to want to let it do its thing for plenty of time. If you're looking for a make-ahead Thanksgiving recipe to save time on the big day—this is the one! Make it in the morning or the night before, then let it chill in the fridge until you're ready to serve.
Looking for more festive desserts? Check out our Thanksgiving desserts that go way beyond pie, or our favorite fall desserts to celebrate autumn flavors all season long.
If you tried your hand at making this cake, let us know how it came out in the comments below!
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Ingredients
For crust
- 10 oz.
gingersnaps
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) melted butter
For Cheesecake
- 2
(8-0z.) packages cream cheese, softened, cut into small pieces
- 3
large eggs, room temperature
- 3/4 cup
granulated sugar
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 6 oz.
sour cream, room temperature
- 1/4 cup
pure maple syrup
- 1 tsp.
cinnamon
- 1/2 tsp.
nutmeg
- 1 1/2 cups
roasted sweet potatoes, peeled and pureed in the food processor
For topping
- 3/4 cup
lightly packed dark brown sugar
- 1/4 cup
granulated sugar
- 1 Tbsp.
ground cinnamon
- 1/4 tsp.
kosher salt
- 12 Tbsp.
(1 1/2 sticks) melted butter, warm
- 1 3/4 cups
all-purpose flour
Directions
- Step 1Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides.
- Step 2Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.
- Step 3Make filling: Reduce oven to 325°. In a large bowl using a hand mixer, beat cream cheese on medium-high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, cinnamon, and nutmeg. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain.
- Step 4Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.
- Step 5Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon, and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.
- Step 6Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium-sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.
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