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Uncut sweet potato casserole cheesecake on top of a cake stand

Sweet Potato Casserole Cheesecake

  • Author: Leslie Jeon
  • Total Time: 1 hour 20 minutes
  • Yield: 16 slices 1x


With a pecan streusel topping, this Sweet Potato Casserole Cheesecake offers a unique twist on a classic Thanksgiving recipe!



Graham Cracker Crust:

  • 12 (185g) Graham Crackers, finely ground 
  • 1/4 cup (50g) granulated sugar 
  • 1/2 cup (113g) unsalted butter, melted 

Sweet Potato Cheesecake Filling:

  • 8 ounces (227g) cream cheese, softened 
  • 1 cup (200g) granulated sugar 
  • 1/4 cup (50g) light brown sugar 
  • 2 mashed (540g) sweet potatoes – see note below*
  • 1 teaspoon (2g) pumpkin pie spice
  • 2 whole eggs (100g)
  • 1/3 cup (76g) evaporated milk 

Pecan Streusel Topping:

  • 1/2 cup (113g) unsalted butter, melted 
  • 2/3 cup (130g) light brown sugar 
  • 1 cup (120g) all-purpose flour 
  • 1/4 teaspoon (1g) salt 
  • 1/2 cup (65g) pecans, roughly chopped


  1. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with aluminum foil, then spray generously with nonstick cooking spray. Set aside.
  2. Make the graham cracker crust: Finely grind the Graham Crackers in a food processor or by hand. Then, in a large bowl, mix together the Graham Cracker crumbs, granulated sugar, and melted butter until combined. Transfer the mixture to the prepared springform pan and press into an even layer (I like to use the bottom of a measuring cup to do this). Bake the crust in the preheated oven for 8-10 minutes, until set but not too brown. Let cool.
  3. Make the sweet potato cheesecake filling: In a stand mixer fitted with a paddle attachment (or a bowl with a handheld mixer), beat the softened cream cheese, granulated sugar, and light brown sugar until smooth and fluffy. Add in the mashed sweet potatoes and pumpkin pie spice and mix until well incorporated. Next, add in the eggs one at a time, scraping well after each addition. Finally, add in the evaporated milk and mix until combined. Pour the mixture into the springform pan on top of the crust and lightly shake until even.
  4. Make the pecan streusel topping: In a large bowl, combine the melted butter, light brown sugar, all-purpose flour, salt, and chopped pecans. Mix until evenly combined, then sprinkle the topping on top of the cheesecake batter by hand. Try to break up the crumble pretty finely with your fingers to avoid any large clumps. 
  5. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the middle jiggles just slightly. 
  6. Remove the cheesecake from the oven and let it cool at room temperature. Then, transfer the cheesecake to the fridge to cool completely (at least for several hours). 
  7. Tightly wrapped or stored in an airtight container, this cheesecake can be refrigerated for up to 2-3 days. 


  • *To prepare the sweet potatoes: Preheat the oven to 400°F. Place two sweet potatoes on a sheet tray lined with aluminum foil, and pierce the skin several times with a fork. Roast the sweet potatoes in the preheated oven for 45-60 minutes, or until soft to the touch. Remove from the oven and carefully peel the skin off the potatoes. Transfer the potatoes to a large bowl and mash with a fork, and then proceed with the recipe as written. 
  • If you don’t have pumpkin pie spice on hand, you can substitute the following: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice. 
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: cheesecake, sweet potato cheesecake, thanksgiving, sweet potato casserole