Copycat Gladys Knight Sweet Potato Cheesecake Recipe

Gladys Knight’s Sweet Potato Cheesecake features a graham cracker crust (made from graham cracker crumbs, sugar, and melted butter) and a creamy filling (comprising mashed sweet potatoes, cream cheese, sugar, brown sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt, all blended with cream).

Mix the crust, and bake briefly. Blend filling, pour over crust, and bake until set. Cool, chill for hours. Top with whipped cream, pecans, and cinnamon sugar. It tastes rich, sweet, and spiced, with a smooth, golden-orange appearance. Ideal for holidays, this soulful dessert delivers comfort and flavor in every bite.

My family serves Gladys Knight’s Sweet Potato Cheesecake at Thanksgiving. This soul food dessert, from her Atlanta restaurant, Gladys Knight’s Chicken & Waffles, blends sweet potatoes with creamy cheesecake. Its golden-orange color and spiced flavor create lasting memories.

How to Make Gladys Knight’s Sweet Potato Cheesecake

Gladys Knight’s Sweet Potato Cheesecake blends the warm, earthy flavors of sweet potatoes with the creamy richness of classic cheesecake. This soulful dessert offers a perfect balance of sweetness and spice, making it a standout for gatherings or cozy nights in. Follow this recipe to create a treat that captures the essence of comfort and celebration.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• ¼ cup heavy cream

For the Topping (Optional):

• 1 cup whipped cream
• ¼ cup chopped pecans
• 1 tsp cinnamon sugar

Instructions

1. Prepare the Crust: Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes. Let cool.
2. Cook Sweet Potatoes: Peel and cube sweet potatoes. Boil in water for 20 minutes or until soft. Mash until smooth. Let cool.
3. Make the Filling: Beat cream cheese, granulated sugar, and brown sugar in a large bowl until smooth. Add eggs one at a time, beating after each. Mix in mashed sweet potatoes, vanilla extract, cinnamon, nutmeg, ginger, salt, and heavy cream until combined.
4. Bake the Cheesecake: Pour filling over cooled crust. Bake at 350°F for 50-60 minutes or until the center is set. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
5. Chill: Remove cheesecake from oven. Cool to room temperature. Refrigerate for at least 4 hours.
6. Add Topping: Before serving, spread whipped cream on top. Sprinkle with chopped pecans and cinnamon sugar.
7. Serve: Slice and enjoy!

Tips

• Use fresh sweet potatoes for the best flavor.
• Ensure cream cheese is at room temperature to avoid lumps.
• Store leftovers in the refrigerator for up to 5 days.

This cheesecake is perfect for holidays or special occasions. Its rich, spiced flavor will leave everyone wanting more. Try it and share your experience!