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Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes. Remove from the oven and set aside to cool.
Prepare the Filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Add the mashed sweet potatoes, granulated sugar, and brown sugar. Beat until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this water bath will help prevent cracks in the cheesecake).
Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Prep Time: 30 minutes | Cooking Time: 1 hour 25 minutes | Total Time: 6 hours (including cooling and chilling time)
Kcal: 450 kcal | Servings: 12 servings
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