Sweet potato cheesecake baked on a pecan graham cracker crust, with toasted marshmallow garnish is the perfect Thanksgiving dessert! Delicious, creamy cheesecake made with sweet potatoes… this cheesecake recipe combines sweet and savory into one fantastic holiday 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 crust 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! The taste reminds me of the flavors in my sweet potato bars.
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.
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.
Can you see how creamy this sweet potato cheesecake is? I mean, other than the disaster towards the center of the cheesecake. I told you, those darn marshmallows.
How to Make Sweet Potato Cheesecake:
Sweet Potato Cheesecake
- 1/2 cup pecans
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup butter melted
- Preheat oven to 350 degrees.
- 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.
- 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.
- Press the cracker crumb mixture into a 10 or 10 1/2 inch spring form pan. Press it up the sides as well as the bottom of the pan.
- Place in the oven and bake for 15 minutes. The crust will be slightly browned.
- Remove from the oven and let cool.
- Reduce the oven to 325 degrees and start preparing the filling.
- 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.
- 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.
- 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.
- Add in the sour cream and heavy cream and the cinnamon. Mix on medium/low until combined.
- 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.
- Pour the filling into the crust.
- 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.
- 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.
- Turn off the oven and crack the door for about an hour. This will help prevent cracks in the cheesecake.
- Remove from the oven after the hour and refrigerate for 4 - 5 hours but preferably overnight.
- Add on the marshmallows. I made sure mine were in the center of the cheesecake, but all over would be pretty as well!
- Using a torch or the broiler setting on the oven, toast the marshmallows.
- Cut and serve!
More delicious Thanksgiving recipes:
- Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
- Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
- 5-Ingredient Pecan Pie Fudge via Texanerin Baking
- Brussels Sprouts and Farro Salad via Lemons for Lulu
- Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
- Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
- Fig and Goat Cheese Ball via Eat. Drink. Love
- Overnight Pumpkin Monkey Bread via Barbara Bakes
- Classic Apple Pie via Comfortable Domestic
- Acorn Squash Puree via Daily Appetite
- Pumpkin Banana Bread via Java Cupcake
- Green Beans with Almonds and Bacon via From Valerie’s Kitchen
- Classic Pecan Pie via That Skinny Chick Can Bake
- Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
- Sweet Potato Casserole Donut Holes via Cupcake Project
- Maple Mashed Sweet Potatoes via Chocolate Slopes
- Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
- Homemade Cranberry Sauce via The Adventure Bite
- Twice Baked Potatoes via My Gluten Free Kitchen
- Green Bean Quinoa Casserole via Lauren Kelly Nutrition
- Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
- Pumpkin Slab Pie via The Kitchen is My Playground
- Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
- Cranberry Apple Charlotte via The Redhead Baker
- Pumpkin Ricotta Chocolate Chip Bread via Ari’s Menu
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