10 Delicious Thanksgiving Sweet Potato Cheesecake Recipes

Looking to sweeten up your Thanksgiving table with a twist? Sweet potato cheesecakes are the perfect blend of seasonal flair and indulgent dessert, offering a cozy, creamy treat that guests will rave about. From classic to creative, we’ve rounded up 10 mouthwatering recipes that promise to be the highlight of your holiday feast. Dive in and discover your next show-stopping dessert!

Classic Thanksgiving Sweet Potato Cheesecake

Just as the leaves begin to turn and the air carries a crisp whisper of autumn, our kitchens become a sanctuary for warmth and indulgence. This Classic Thanksgiving Sweet Potato Cheesecake marries the earthy sweetness of seasonal tubers with the creamy luxury of cheesecake, creating a dessert that’s as much a celebration of the harvest as it is a testament to culinary finesse.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Cream cheese – 16 oz, softened
• Sugar – 1 cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a consistent baking environment.
2. Combine graham cracker crumbs and melted butter, then press firmly into the bottom of a 9-inch springform pan to create a crisp, even base.
3. In a large bowl, beat the softened cream cheese and sugar until smooth, a crucial step for avoiding lumps in your cheesecake.
4. Incorporate the mashed sweet potatoes, eggs, vanilla extract, and cinnamon into the cream cheese mixture, blending until fully unified for a harmonious flavor profile.
5. Pour the filling over the prepared crust, smoothing the top with a spatula to ensure an even bake.
6. Bake for 55 minutes, or until the edges are set but the center slightly jiggles, indicating perfect doneness without overbaking.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracks.
8. Refrigerate for at least 4 hours, though overnight is ideal, to allow the flavors to meld and the texture to firm up.

Best enjoyed chilled, this cheesecake boasts a velvety texture that contrasts beautifully with the crunchy graham cracker crust. The subtle spice of cinnamon and the natural sweetness of the potatoes create a dessert that’s both comforting and sophisticated. Serve with a dollop of whipped cream or a drizzle of caramel for an extra touch of decadence.

Spiced Sweet Potato Cheesecake with Pecan Crust

Unveiling a dessert that marries the earthy sweetness of sweet potatoes with the creamy luxury of cheesecake, this Spiced Sweet Potato Cheesecake with Pecan Crust is a celebration of autumnal flavors. Perfect for those who appreciate a dessert that’s as visually stunning as it is delicious, this recipe promises a harmonious blend of spices, texture, and taste.

Ingredients

• Graham crackers – 1 ½ cups
• Pecans – ½ cup
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 1 cup
• Sweet potato puree – 1 cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a food processor, blend graham crackers and pecans until finely ground. Tip: For a finer crust, process until the mixture resembles sand.
3. Combine the ground mixture with melted butter, press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
4. In a large bowl, beat cream cheese and sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add sweet potato puree, eggs, vanilla extract, cinnamon, and nutmeg to the cream cheese mixture. Beat until well combined.
6. Pour the filling over the cooled crust. Smooth the top with a spatula. Tip: Tap the pan gently on the counter to remove air bubbles.
7. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
8. Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
9. Refrigerate for at least 4 hours, preferably overnight, before serving.

Best enjoyed chilled, this cheesecake boasts a velvety texture with a hint of spice, perfectly complemented by the crunchy pecan crust. Serve with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.

Maple Glazed Sweet Potato Cheesecake

Whisking together the rustic charm of sweet potatoes with the creamy decadence of cheesecake, this Maple Glazed Sweet Potato Cheesecake is a celebration of flavors that dance between sweet and savory, perfect for any season.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Cream cheese – 16 oz, softened
• Granulated sugar – 1 cup
• Eggs – 3 large
• Vanilla extract – 1 tsp
• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Maple syrup – ½ cup

Instructions

1. Preheat the oven to 325°F. Tip: Ensure your oven is fully preheated for even baking.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool. Tip: Cooling the crust prevents it from becoming soggy when the filling is added.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, blending well after each addition.
5. Fold in the mashed sweet potatoes until the mixture is uniform. Tip: For a smoother texture, ensure the sweet potatoes are thoroughly mashed without lumps.
6. Pour the filling over the crust, smoothing the top with a spatula. Bake for 55-60 minutes or until the center is almost set.
7. Let the cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours.
8. Warm the maple syrup slightly and drizzle over the cheesecake before serving.

Delightfully creamy with a hint of earthy sweetness, this cheesecake pairs beautifully with a dollop of whipped cream or a sprinkle of toasted pecans for added crunch.

Pumpkin Spice Sweet Potato Cheesecake

Radiating warmth and comfort, this Pumpkin Spice Sweet Potato Cheesecake blends the earthy sweetness of sweet potatoes with the aromatic spices of fall, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – 1 cup
• Pumpkin puree – 1 cup
• Sweet potato puree – 1 cup
• Eggs – 4 large
• Pumpkin pie spice – 2 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a glass to evenly press the crust.
3. Bake crust for 10 minutes. Remove from oven and let cool.
4. In a large bowl, beat cream cheese and sugar until smooth. Tip: Ensure cream cheese is at room temperature to avoid lumps.
5. Add pumpkin puree, sweet potato puree, eggs, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Beat until fully incorporated.
6. Pour filling over the cooled crust. Smooth the top with a spatula.
7. Bake for 55-60 minutes, or until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracks in the cheesecake.
8. Turn off oven, leave door slightly ajar, and let cheesecake cool inside for 1 hour.
9. Refrigerate cheesecake for at least 4 hours, preferably overnight, before serving.

Marvel at the creamy texture and rich flavors of this cheesecake, where the sweet potato adds depth and the pumpkin spice brings warmth. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Vegan Sweet Potato Cheesecake

Brimming with rich, velvety textures and a harmonious blend of sweet and tangy flavors, this Vegan Sweet Potato Cheesecake is a testament to the art of plant-based desserts. Perfect for any occasion, it promises to delight with its creamy filling and crisp, nutty crust, all without a hint of dairy.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Raw cashews – 1 ½ cups, soaked
• Coconut oil – ¼ cup, melted
• Maple syrup – ½ cup
• Lemon juice – 2 tbsp
• Vanilla extract – 1 tsp
• Almond flour – 1 ½ cups
• Dates – ½ cup, pitted

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with coconut oil.
2. In a food processor, blend the almond flour and dates until a sticky dough forms. Press evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. Drain the soaked cashews and blend with mashed sweet potatoes, melted coconut oil, maple syrup, lemon juice, and vanilla extract until completely smooth. Tip: For an ultra-creamy texture, blend for at least 3 minutes.
4. Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
5. Bake for 45 minutes, or until the edges are set but the center still jiggles slightly. Tip: The cheesecake will firm up as it cools, so don’t overbake.
6. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight. Tip: For clean slices, dip your knife in hot water before cutting.

This cheesecake boasts a luxuriously smooth texture with a subtle sweetness from the sweet potatoes, balanced by the bright acidity of lemon. Serve chilled, garnished with a drizzle of caramel or a sprinkle of cinnamon for an extra touch of elegance.

Gluten-Free Sweet Potato Cheesecake

Masterfully blending the earthy sweetness of sweet potatoes with the creamy richness of cheesecake, this gluten-free dessert is a celebration of texture and flavor. Perfect for any occasion, it offers a delightful twist on the classic cheesecake, ensuring everyone can indulge, regardless of dietary restrictions.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Cream cheese – 16 oz, softened
• Eggs – 3
• Maple syrup – ½ cup
• Vanilla extract – 1 tsp
• Almond flour – 1 cup
• Butter – ¼ cup, melted
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a bowl, mix almond flour and melted butter until combined, then press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. Blend mashed sweet potatoes, cream cheese, eggs, maple syrup, vanilla extract, and cinnamon in a food processor until smooth. Tip: Ensure all ingredients are at room temperature for a smoother filling.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
5. Bake for 45-50 minutes, or until the edges are set but the center slightly jiggles. Tip: Avoid overbaking to prevent cracks.
6. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Tip: This step helps prevent sinking.
7. Refrigerate for at least 4 hours, preferably overnight, before serving.

Artfully presented, this cheesecake boasts a velvety texture and a harmonious balance of sweet and spicy notes. Serve it with a drizzle of caramel or a sprinkle of toasted pecans for an extra layer of flavor and crunch.

Chocolate Swirl Sweet Potato Cheesecake

Lusciously layered with rich chocolate and velvety sweet potato, this cheesecake is a harmonious blend of earthy sweetness and decadent cocoa. Perfect for autumn gatherings or as a luxurious end to any meal, its striking swirls promise as much visual appeal as flavor.

Ingredients

• Sweet potato puree – 1 cup
• Cream cheese – 16 oz
• Sugar – ¾ cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Melted chocolate – ½ cup
• Graham cracker crust – 1

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a consistent baking environment.
2. Beat the cream cheese and sugar together in a large bowl until smooth, about 3 minutes, for a lump-free base.
3. Add the eggs one at a time, fully incorporating each before adding the next, to maintain the mixture’s structure.
4. Mix in the vanilla extract and sweet potato puree until just combined, avoiding overmixing to keep the filling light.
5. Pour half of the cheesecake batter into the graham cracker crust, spreading evenly.
6. Drizzle the melted chocolate over the first layer of batter, then top with the remaining batter.
7. Use a knife to swirl the chocolate into the batter for a marbled effect, being careful not to overmix.
8. Bake for 45-50 minutes, or until the edges are set but the center slightly jiggles, indicating perfect doneness.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
10. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the texture to firm up.

Delightfully creamy with a subtle earthiness from the sweet potato, this cheesecake is elevated by the bold swirls of chocolate. Serve chilled with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of elegance.

Mini Sweet Potato Cheesecake Bites

Savory and sweet harmonize in these Mini Sweet Potato Cheesecake Bites, a delightful treat that combines the earthy richness of sweet potatoes with the creamy decadence of cheesecake. Perfect for any gathering, these bite-sized desserts are as visually appealing as they are delicious, offering a sophisticated twist on classic flavors.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Cream cheese – 8 oz, softened
• Sugar – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Graham cracker crumbs – 1 cup
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press 1 tablespoon of the mixture into the bottom of each liner to form the crust.
3. Bake the crusts for 5 minutes, then remove from the oven and let cool slightly. Tip: This step ensures a crispier base.
4. In a large bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, beating until just combined.
5. Fold in the mashed sweet potatoes until the mixture is uniform. Tip: For a smoother texture, ensure the sweet potatoes are free of lumps before adding.
6. Spoon the filling over the crusts, filling each liner almost to the top.
7. Bake for 15-18 minutes, or until the edges are set but the center is slightly jiggly. Tip: Overbaking can lead to cracks, so keep an eye on them.
8. Let the cheesecake bites cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Not only do these Mini Sweet Potato Cheesecake Bites boast a velvety texture and a balance of sweet and tangy flavors, but they also present beautifully when garnished with a dollop of whipped cream or a sprinkle of cinnamon. Serve them at your next dinner party for a dessert that’s sure to impress.

Bourbon Infused Sweet Potato Cheesecake

On a crisp autumn evening, nothing captivates the senses quite like the rich, velvety layers of a bourbon-infused sweet potato cheesecake, where the warmth of bourbon meets the earthy sweetness of sweet potatoes in a harmonious blend.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Cream cheese – 16 oz, softened
• Sugar – 1 cup
• Eggs – 3
• Bourbon – 2 tbsp
• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of the pan to form the crust.
3. Bake crust for 10 minutes, then let cool. Tip: Chilling the crust for 30 minutes before adding the filling can prevent sogginess.
4. Beat cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition.
5. Stir in mashed sweet potatoes, bourbon, and vanilla extract until fully incorporated. Tip: For a smoother texture, pass the sweet potato mixture through a sieve before adding.
6. Pour filling over the crust, smoothing the top with a spatula. Tip: Tap the pan gently on the counter to remove air bubbles.
7. Bake for 55-60 minutes, or until the center is just set. The cheesecake should wobble slightly when shaken.
8. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
9. Refrigerate for at least 4 hours, preferably overnight, before serving.

Unveiling a cheesecake that boasts a silky texture with a hint of bourbon warmth, this dessert pairs beautifully with a drizzle of caramel or a dollop of whipped cream for an extra touch of indulgence.

No-Bake Sweet Potato Cheesecake

Kickstarting your dessert journey with a twist, this No-Bake Sweet Potato Cheesecake combines the earthy sweetness of sweet potatoes with the creamy richness of cheesecake, all without the need for an oven. Perfect for those warm days when you crave something decadent yet effortless.

Ingredients

• Graham crackers – 1 ½ cups, crushed
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sweet potato puree – 1 cup
• Heavy cream – 1 cup
• Powdered sugar – ½ cup
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp

Instructions

1. In a medium bowl, mix the crushed graham crackers and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.
2. Using an electric mixer, beat the softened cream cheese on medium speed until smooth, about 2 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
3. Add the sweet potato puree, powdered sugar, vanilla extract, and cinnamon to the cream cheese. Beat on low speed until all ingredients are fully incorporated and the mixture is smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Chill the bowl and beaters in the freezer for 10 minutes before whipping to achieve the best volume.
5. Gently fold the whipped cream into the sweet potato mixture until no white streaks remain. Pour the filling over the chilled crust, smoothing the top with a spatula.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to set. Tip: For cleaner slices, dip a sharp knife in hot water and wipe it dry before each cut.

This cheesecake boasts a velvety texture with a harmonious blend of sweet and spiced flavors. Serve it garnished with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Conclusion

Variety is the spice of life, and our roundup of 10 Delicious Thanksgiving Sweet Potato Cheesecake Recipes offers just that! From classic to creative, there’s a cheesecake here for every taste. We’d love for you to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking, and may your Thanksgiving be as sweet as these cheesecakes!