clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
whole sweet potato cheese with a single slice removed

Sweet Potato Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eric Jones
  • Total Time: 2 hours 10 minutes
  • Yield: 8 1x


Sweet Potato Cheesecake made using roasted sweet potatoes, plenty of spices, and a buttery Biscoff cookie crust. Perfect during the holidays.


Units Scale


  • 14 oz biscoff cookies
  • 2 tbsp sugar
  • 8 tbsp butter, melted
Sweet Potato Puree
  • 2 medium sweet potatoes, roasted or boiled
  • 1/4 cup heavy cream
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 tbsp butter, melted
Cream Cheese Filling
  • (4) 8oz cream cheese, room temperature
  • 1/3 cup mascarpone cheese, room temperature
  • 1 1/2 cup sugar
  • 3 tsp lemon juice
  • 1 tbsp lemon zest
  • 4 tsp vanilla extract
  • 5 organic large eggs, room temperature
  • 1/4 cup cornstarch


  1. Preheat the oven to 350 degrees. 
  2. Lightly grease a 9″ springform (paid link) pan with butter or a non-stick spray. Wrap the bottom and sides of the pan with foil. Spread the cookie mixture evenly over the bottom and sides of the pan. Set it aside.
  3. Finely blend the Biscoff cookies in a food processor and add to a medium bowl. Add the sugar and butter. Blend with a fork until the ingredients are combined. Set to the side.
  4. Remove the skin from the sweet potatoes and add them to a large bowl. Smash them using a potato masher. Add heavy cream, vanilla extract, brown sugar, butter, cinnamon, and nutmeg. Blend with a hand mixer until puree is smooth. Set aside.
  5. In another large bowl, add the room-temperature cream cheese, mascarpone cheese, and sugar. Blend with a hand mixer until smooth and creamy. Add 2 cups of the sweet potato puree, lemon zest, lemon juice, and vanilla extract. Add each egg and blend one at a time. Add the cornstarch and beat on low for a few seconds until just combined. Do not overmix.
  6. Pour the cream cheese filling into the springform pan. Set aside.
  7. Place a small oven-safe bowl upside-down in the middle of a large baking sheet, and place the springform pan on top of the bowl. Pour 1 inch of boiling water inside the large baking sheet, keeping the springform in the center of the water.
  8. Bake the cheesecake at 350 degrees for 1 hour. Turn off the oven and slightly open the door, allowing it to cool for an additional hour. After one hour, remove the cheesecake and let it cool completely. Place the cheesecake in the refrigerator for at least 5 hours or overnight before serving. 


You can substitute gingersnaps or graham crackers for the Biscoff cookies.

If baking your sweet potatoes, preheat your oven to 350°F. Using a fork, make a few holes in the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Once cooled, you can remove the skin. If boiling, remove the skin from the sweet potatoes, cut them into large pieces, boil for 25 to 30 minutes, and drain.

To make homemade whipping cream, add 1 cup cold heavy whipping cream, 2 tbsp sugar, and 1/2 teaspoon pure vanilla extract to a large bowl. Using a hand mixer, beat the ingredients on medium-high speed until medium peaks form (around 3–4 minutes).

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 55 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Southern


  • Calories: 841
  • Fat: 67.1g