Recipe

Sweet Potato Cheesecake With A Gingersnap Crust Recipe

Add Step-by-Step Photos	Carolyn_elliott / All my dishes 12 months ago 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. Prep:30m Cook:90m Servings:16	Carolyn_ell
	southern soulfood

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Ingredients

Gingersnap Cookie Crust:

2 C. gingersnap cookie crumbs

6 T. melted butter or margarine

substitution:

Graham Cracker Crust

1 2/3 C. graham cracker crumbs

1/3 C. granulated sugar

1 t. ground ginger

1 t. ground cinnamon

1/2 t. ground cloves

6 T. melted butter or margarine

Filling:

3 8-oz pkg. cream cheese, softened

1/2 C. butter or margarine, softened

1 1/3 C. sugar

1 C. cooked or canned sweet potatoes, mashed (I used about 3 cups for a huge springform pan serving 16 slices

3/4 t. ground nutmeg

3/4 t. ground cinnamon

3 T. imitation rum extract

substitution: 3 T. maple extract

(original recipe calls for 3 T. bourbon)

1 t. vanilla

4 eggs

Topping:

1 1/2 C. dairy sour cream

2 T. sugar

1 1/2 T. imitation rum extract

substitution: 1 1/2 T. maple extract

(original recipe calls for 1 1/2 T. bourbon)

Optional: addtional gingersnap cookie crumbs

substitution: graham cracker crust crumbs w/o melted butter

Directions

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.

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Comments

turtle66 12 months ago said:
I love anything Made with Sweet Potato!! This sounds Extra Yummy... :)

greekgirrrl 1 month, 3 weeks ago said:
Oh my goodness! I can't wait to make this for the holidays!!

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Alterations

carolyn_elliott 12 months ago said:
From Carolyn Elliott: I always make a little more of everything with this recipe for individual custard cup-size for a small dinner party dessert.

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