Sweet Potato Cheesecake

Sweet Potato Cheesecake - creamy sweet potato cheesecake with a pecan graham cracker crust and a toasted marshmallow garnish! The perfect Thanksgiving dessert!

Thanksgiving is right around the corner and you’ll probably need a delicious dessert for your table. This sweet potato cheesecake with the pecan graham cracker and marshmallow topping is exactly what you’ll need. It will be a hit! The cheesecake is extremely creamy. The texture is seriously the most amazing cheesecake texture I’ve ever had, it’s that good!

My parents are creatures of habit, but sometimes for holiday dinners I bring a little something to mix it up. She always makes a pumpkin pie for Wesley and most of the time a blueberry pie for my dad unless he’s hardcore dieting that year. This year will be the sweet potato cheesecake for sure. Last year I think it might have been the pecan pie. Man, I love pecan pie so much. I’m not going to lie, I’m a sucker for pecans though.

Sweet Potato Cheesecake - creamy sweet potato cheesecake with a pecan graham cracker crust and a toasted marshmallow garnish! The perfect Thanksgiving dessert!

When you’re cutting the cheesecake, the marshmallows will give you a little of a hard time. The cheesecake is so creamy and soft that the marshmallows kind of want to press down into it. I would recommend heating up the knife with some very hot water. Don’t dry the knife off, just give it a few taps to get most of the water off. That should slide right through the bunch of marshmallows, if not also you can try heating up the knife with the stove flame or torch. Either should work fine.

Sweet Potato Cheesecake - creamy sweet potato cheesecake with a pecan graham cracker crust and a toasted marshmallow garnish! The perfect Thanksgiving dessert!Can you see how creamy this cheesecake is? I mean other than the disaster towards the center of the cheesecake. I told you, those darn marshmallows.

Sweet Potato Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10 inch cheesecake
  • ½ cup pecans
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup butter, melted
  • 3 8 oz bricks cream cheese, room temperature
  • 2 cups sweet potatoes
  • 1 cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 4 eggs
  • 1 tsp. vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tsp. ground cinnamon
  • 1 + ½ cups mini marshmallows
  1. Preheat oven to 350 degrees.
  2. In a food processor add in the pecan and pulse until it's a fine texture. It should be the same size as the graham cracker crumbs. Don't pulse too long or leave it running, it will quickly turn into pecan butter.
  3. In a mixing bowl, add the graham cracker crumbs, pecan crumbs, granulated sugar and melted butter. Stir to combine. Make sure everything has a buttery coating.
  4. Press the cracker crumb mixture into a 10 or 10½ inch spring form pan. Press it up the sides as well as the bottom of the pan.
  5. Place in the oven and bake for 15 minutes. The crust will be slightly browned.
  6. Remove from the oven and let cool.
  7. Reduce the oven to 325 degrees and start preparing the filling.
  1. In a large mixing bowl, add in the cream cheese and sweet potato. Mix on medium until incorporated. Scrape down the sides and bottom of the bowl.
  2. Add in the granulated and brown sugar and continue to mix on medium until incorporated. Scrape down the sides again. Make sure to scrape down the sides often otherwise you may get clumps of cream cheese in the filling at the end.
  3. Add in the eggs one at a time and vanilla extract. Mix until each egg is incorporated and add the next egg. Scrape down the sides in between each egg.
  4. Add in the sour cream and heavy cream and the cinnamon. Mix on medium/low until combined.
  5. Place the pan in the center of the extra wide tin foil and press it against the sides of the pan so the outside of the pan will be completely lined with tin foil. This will prevent the water from the hot water bath from leaking in. I always use two pieces of the extra wide heavy duty tin foil.
  6. Pour the filling into the crust.
  7. For the hot water bath, place a large cake pan (that the spring form pan will fit into) in the oven and pour about 1 - 2 inches of hot water in it.
  8. Place the spring form pan inside the cake pan. Let it bake in the 325 degree oven for 1 hour and 20 minutes or until done. Give the cheesecake a shake, and if it only jiggles in the center and the edges stay firm, it's ready.
  9. Turn off the oven and crack the door for about an hour. This will help prevent cracks in the cheesecake.
  10. Remove from the oven after the hour and refrigerate for 4 - 5 hours but preferably overnight.
  11. Add on the marshmallows. I made sure mine were in the center of the cheesecake, but all over would be pretty as well!
  12. Using a torch or the broiler setting on the oven, toast the marshmallows.
  13. Cut and serve!

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        • Miranda says

          Yep! I normally leave the skins on, wash them, use a fork and poke holes in them. Then I’ll wrap them in plastic wrap and microwave them in 5 minute intervals and flip them after each time until they are soft. It normally takes 10 – 15 minutes depending on how big your sweet potatoes are.

  1. Danyelle says

    I was going to say Dutch Apple Pie buttttt this looks amazing! I love sweet potatoes and I love cheesecake, I can’t believe I never thought of this combo!

  2. Erin R. says

    My mom is the queen of pie and I always look forward to her apple and pumpkin pies at Thanksgiving. They never last through the next day.

    • Miranda says

      I got it fixed. I apparently got a little tongue tied but the water comes in with the hot water bath. Sorry about that. 🙂

  3. Gina M (Wild Orchid) says

    That looks delicious! I love pumpkin cheesecake too!

    Entered the Rafflecopter as “Wild Orchid”

    Thanks for the chance to win!

    wildorchid985 AT gmail DOT com

  4. Mary Beth Elderton says

    Sweet Potato Pie! I have my grandmother’s old recipe and make several each year for the family to take home. It’s a nice tradition…and a good pie 🙂

  5. Dani H says

    My favorite Thanksgiving dessert is pumpkin pie. (Pecan pie is a close second.)

    I love sweet potato pie ~ can’t wait to try your recipe for the sweet potato cheesecake.

    Thanks for a chance at the giveaway!

    • Miranda says

      I haven’t made it into cheesecake bars, but I think the sweet potato puree make the batter thick enough it would be fine in bars. I don’t normally hot water bath cheesecake bars, just cheesecakes to prevent cracking. The edge will probably ripple slightly, but a hot water bath isn’t needed. The bake time will be different too depending on how deep your pan is. Just test it the same way you would a cheesecake. Good luck and have a great Thanksgiving!

  6. Corrine says

    Lord have Mercy! This looks amazing. I have never had a sweet potato dessert but this will be the first thing that changes that. Thank you for sharing!

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