Description
A delightful twist on the classic cheesecake with a rich, creamy texture and the natural sweetness of sweet potatoes.
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, then press this mixture into the bottom of the springform pan. Bake for 8 minutes and let cool.
- Pierce the sweet potatoes with a fork and bake at 400°F for 50 minutes. Allow to cool, then peel and puree.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, and then add the eggs one at a time. Mix in pumpkin pie spice, vanilla extract, heavy cream, and 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 with boiling water. Bake at 350°F for 55-60 minutes. Let cool in the oven for 1 hour.
- Let the cheesecake cool on a rack, then refrigerate for at least 8 hours.
- Before serving, top with whipped cream, toasted pecans, and salted caramel sauce if desired.
Notes
Make sure your cream cheese is at room temperature for easy mixing. Don’t skip the chilling step! Consider using canned sweet potato puree if you’re short on time.
- Prep Time: 30 minutes
- Cook Time: 115 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Sweet Potato, Cheesecake, Dessert, Fall, Thanksgiving