Sweet Potato Cheesecake With a Gingersnap Crust
From carolyn_elliott 15 years ago
- 90 minutes to make
- Serves 16
Sweet Potato Cheesecake with a Gingersnap Crust has been a signature dessert of Carolyn Elliott's since 1999 as she is a connoisseur of baked cheesecake recipes.
Ingredients
- gingersnap cookie Crust: shopping list
- 2 C. gingersnap cookie crumbs shopping list
- 6 T. melted butter or margarine shopping list
- substitution: shopping list
- graham cracker crust shopping list
- 1 2/3 C. graham cracker crumbs shopping list
- 1/3 C. granulated sugar shopping list
- 1 t. ground ginger shopping list
- 1 t. ground cinnamon shopping list
- 1/2 t. ground cloves shopping list
- 6 T. melted butter or margarine shopping list
- Filling: shopping list
- 3 8-oz pkg. cream cheese, softened shopping list
- 1/2 C. butter or margarine, softened shopping list
- 1 1/3 C. sugar shopping list
- 1 C. cooked or canned sweet potatoes, mashed (I used about 3 cups for a huge springform pan serving 16 slices shopping list
- 3/4 t. ground nutmeg shopping list
- 3/4 t. ground cinnamon shopping list
- 3 T. imitation rum extract shopping list
- substitution: 3 T. maple extract shopping list
- (original recipe calls for 3 T. bourbon) shopping list
- 1 t. vanilla shopping list
- 4 eggs shopping list
- Topping: shopping list
- 1 1/2 C. dairy sour cream shopping list
- 2 T. sugar shopping list
- 1 1/2 T. imitation rum extract shopping list
- substitution: 1 1/2 T. maple extract shopping list
- (original recipe calls for 1 1/2 T. bourbon) shopping list
- Optional: addtional gingersnap cookie crumbs shopping list
- substitution: graham cracker crust crumbs w/o melted butter shopping list
How to make it
- In a large bowl, combine the crust ingredients and stir to mix well. Press crumb crust into bottom and 1 inch up sides of a butteded 10 1/2-inch springform pan. Bake crust in a 350 degree oven, 8-10 minutes until just starting to deepen in color. Remove from oven and set aside.
- In a large mixing bowl, combine cream cheese and butter; beat with an electric mixwer until smooth. Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine. Add nutmeg and cinnamon. Add flavoring of your choice and vanilla. Mix until thoroughly combined and smooth. Add eggs, 1 at a time, mixing just until combined after each.
- Pour batter into prepared crust. Bake in a 350 degree oven 20 minutes; reduce oven temperature to 300 degrees and continue baking 35 minutes more. Reduce oven temperature again to 250 degrees and continue baking 20-30 minutes more until cheesecake is set around the edges and barely juggles at the center. Use a timer or the timer on your stove works great! Remove cheesecake from the oven and increase oven temperature to 350 degrees.
- Meanwhile, for topping whisk together the sour cream, sugar, and flavoring. Carefully spread topping evenly over cheesecake. Bake for 5 additional minutes to just set the topping. Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow to cool completely. Cover and chill several hours. Remove from pan. Sprinkle with additional crumbs if desired. Make 16 servings.
- Make-ahead tip: Prepare as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.
The Rating
Reviewed by 3 people-
I love anything Made with Sweet Potato!! This sounds Extra Yummy... :)
turtle66
in Sacramento loved it
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Oh my goodness! I can't wait to make this for the holidays!!
greekgirrrl
in Long Island loved it
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I am in love with this recipe!
heartbrazil
in Bahia loved it
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