Sweet Potato Cheesecake

December 4, 2025
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Dessert

Sweet potato cheesecake with a salted brown-butter gingersnap crust and vanilla bean meringue ᝰ.ᐟ

I don’t know what else to say other than these flavors were meant for each other !! The cheesecake isn’t too sweet, so the gingersnap crust really shines through, and the vanilla bean meringue on top adds a delicious silky, marshmallowy layer. The mix of textures and flavors is so good, you guys are going to love this !!

Few tips ᝰ.ᐟ

Boil the sweet potatoes until they’re super soft, then mash. I like to mash them down but leave a bit of texture. If you want a silky smooth texture, you can either push the sweet potatoes through a mesh strainer or whip them with the paddle attachment on a stand mixer.
Cream the cream cheese fully before adding the sugar and sweet potato purée, and mix gently once the eggs go in to avoid over-aerating the batter
Bake until the center just jiggles and the edges are set. it will finish setting as it cools. Overbaking will of course dry it out
For the meringue, make sure the sugar is completely dissolved in the egg whites before whipping. I usually take it off the boiling water once my egg whites and sugar reach 160°F. Add the vanilla bean paste at the end for stable peaks
Lightly torch the meringue for a beautiful golden finish, and slice with a hot knife for clean, perfect pieces. You can do this by running your knife under very hot water and wiping it down before each slice, or by slightly warming the blade over your gas stove top. And of course, be careful
If you don’t have a torch, you can set your oven to the highest broil setting and, with the oven door open, place your cheesecake under the broiler for the shortest amount of time, just to get a beautiful color on top. Keep your oven mitt ready because you’ll want to rotate your cheesecake so it browns evenly, and make sure to watch it closely! we don’t want to burn the meringue

Process ✮⋆˙

Sweet Potato Cheesecake

Sweet potato cheesecake with a salted brown-butter gingersnap crust and vanilla bean meringue

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1 20

Cooling & Chilling 10

Total Time 12

Course Dessert

Cuisine American

Servings 8

Equipment

7 or 8 inch spring form pan If you use a 7-inch pan, there will most likely be a bit of batter left over, but it’s a great size if you want your cheesecake mixture to fill the pan to the top

Ingredients

Crust

250 grams gingersnaps
170 grams salted butter browned
25 grams sugar

Cheesecake batter

570 grams cream cheese 20 oz
400 grams sweet potato puree, boiled and mashed about 2-3 large potatoes
100 grams sugar
8 grams cornstarch 1 tbsp
1/4 tsp fine kosher salt
45 grams sour cream
2 tsp vanilla extract
2 eggs room temp
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

Meringue topping

4 egg whites room temp
200 grams sugar
1/4 tsp cream of tartar
3/4 tsp vanilla bean paste

for serving

crushed up gingersnaps optional

Instructions

Preheat the oven to 350°F. Add the gingersnaps, sugar, and browned salted butter to a food processor and pulse until the crumbs are evenly moistened. in a 7-inch or 8 inch springform pan, press the crust into the bottom and up the sides of the pan. Bake for 10 minutes, then let it cool. (line with parchment paper if your pan tends to stick)
In a large bowl, beat the cream cheese until smooth. Add the sweet potato purée and mix until smooth. Add the sugar, cornstarch, salt, cinnamon, nutmeg, and ginger, and mix until combined. Scrape down the bowl and add the sour cream and vanilla. Add the whisked eggs, mixing gently. Avoid overmixing. Pour the batter into the cooled crust.
For the water bath, place a roasting pan filled with boiling water on the bottom rack of the oven. Set the cheesecake on the top rack above the roasting pan. Bake at 350°F for 65–80 minutes, until the edges are lightly golden and the center jiggles softly.
Once baking is complete, prop the oven door open slightly and allow the cheesecake to cool inside the oven for 1 hour. Then let it cool at room temperature for another hour. Cover with plastic wrap and refrigerate overnight.
To make the meringue, combine the egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water. Stir constantly until the sugar dissolves and the mixture reaches 160°F. Transfer to a stand mixer and whip on high until glossy peaks form. Add the vanilla bean paste at the end and whip briefly to combine
Spoon or pipe the meringue over the cheesecake, creating fun peaks, then lightly torch or broil for a golden finish (see tips section). Slice with a hot knife for clean pieces. Serve with crushed gingersnaps if you like
And you're done!