Description
A delightful twist on classic cheesecake, featuring sweet potatoes for a creamy, rich dessert perfect for fall gatherings.
Ingredients
Scale
- 8 oz gingersnap cookies, crushed
- 4 tbsp unsalted butter, melted
- 2 lbs sweet potatoes
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 1/4 cup heavy whipping cream
- Salted caramel sauce (optional)
- Homemade whipped cream (optional)
- Toasted pecans (optional)
Instructions
- Preheat your oven to 350°F. Wrap a 9-inch springform pan with foil and spray it with nonstick cooking spray.
- In a bowl, mix the crushed gingersnap cookies and melted butter. Press this mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then let it cool. Increase the oven temperature to 400°F.
- Pierce the sweet potatoes with a fork and bake them at 400°F for 50 minutes. After baking, allow them to cool, then peel and puree them.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, followed by the eggs one at a time. Mix in pumpkin pie spice, vanilla extract, heavy cream, and the sweet potato puree until well combined.
- Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with boiling water. Bake the cheesecake at 350°F for 55-60 minutes. Let it cool in the oven for 1 hour.
- After cooling, let the cheesecake cool on a rack, then refrigerate it for at least 8 hours.
- Before serving, top with homemade whipped cream, toasted pecans, and a drizzle of salted caramel sauce if desired.
Notes
Make sure your cream cheese is at room temperature for easy mixing. Don’t skip the chilling step to improve texture.
- Prep Time: 30 minutes
- Cook Time: 115 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
Keywords: sweet potato cheesecake, fall dessert, cheesecake recipe, gingersnap crust