1. Prepare the Crust:

– Preheat your oven to 325°F (163°C).

– In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Mix until well combined.

– Press the mixture into the bottom of a 9-inch springform pan, making sure it is even.

– Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.

2. Prepare the Sweet Potato Filling:

– Peel and boil or roast your sweet potatoes until soft (about 30-40 minutes). Once cooked, mash them until smooth.

– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

– Add the sugar and vanilla extract, and continue to mix until fully incorporated.

– Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

– Add the mashed sweet potatoes, sour cream, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.

3. Assemble and Bake:

– Pour the sweet potato cheesecake filling over the cooled crust.

– Smooth the top with a spatula.

– Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly wobbly.

– Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.

4. Chill the Cheesecake:

– After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to fully set.

5. Serve:

– Before serving, top the cheesecake with whipped cream, chopped nuts, and a drizzle of maple syrup or caramel if desired.

– Slice, serve, and enjoy!