Sweet Potato Cheesecake
Ingredients:
- 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)
Directions:
Prepare the Pan: Preheat your oven to 350°F. Wrap a 9-inch springform pan with foil and spray it with nonstick cooking spray.
Make the Gingersnap Crust: 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. After cooling, increase the oven temperature to 400°F.
Prepare the Sweet Potatoes: 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.
Make the Cheesecake Filling: 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.
Bake: 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. Once done, let it cool in the oven for 1 hour.
Chill: After cooling, let the cheesecake cool on a rack, then refrigerate it for at least 8 hours.
Serve: Before serving, top with homemade whipped cream, toasted pecans, and a drizzle of salted caramel sauce if desired.
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