Sweet Potato Cheesecake
Indulge in the perfect fusion of flavors with this Sweet Potato Cheesecake! Combining the rich creaminess of classic cheesecake with the comforting taste of sweet potato pie, all atop a buttery gingersnap crust, this dessert is a showstopper. Finish it off with optional toppings like salted caramel, whipped cream, and toasted pecans, and youve got a holiday masterpiece!
Ingredients
For the Crust:
8 ounces about 25 gingersnap cookies, crushed
4 tablespoons unsalted butter, melted
For the Filling:
2 pounds sweet potatoes
24 ounces three 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
cup heavy whipping cream
Optional Toppings:
Salted caramel sauce
Homemade whipped cream
Toasted pecans
Instructions
Prepare the Crust:
Preheat your oven to 350F 175C.
Wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent leaks, and lightly spray the inside with nonstick cooking spray.
In a medium bowl, mix together the crushed gingersnap cookies and melted butter until well combined. Press this mixture firmly into the bottom and about 1 inch up the sides of the pan.
Bake for 8 minutes, then remove from the oven and let it cool completely. Increase the oven temperature to 400F 200C.
Prepare the Sweet Potatoes:
Pierce the sweet potatoes with a fork and place them on a baking sheet.
Bake for about 50 minutes or until tender. Allow them to cool completely, then peel and puree in a food processor or blender. Reduce oven temperature back to 350F 175C.
Make the Filling:
Using a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until fully incorporated.
Add eggs one at a time, mixing well between each addition and scraping down the bowl as needed.
Mix in the pumpkin pie spice, vanilla extract, heavy cream, and sweet potato puree until smooth and creamy.
Bake the Cheesecake:
Pour the cheesecake filling into the cooled crust.
Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan this helps prevent cracking.
Bake at 350F for 55-60 minutes, until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Chill:
Remove the cheesecake from the water bath and cool completely on a wire rack.
Once cool, refrigerate for at least 8 hours or overnight.
Serve:
Before serving, garnish with homemade whipped cream, a drizzle of salted caramel sauce, and toasted pecans if desired.
Slice, serve, and enjoy this creamy, luscious dessert thats perfect for any festive occasion!
Enjoy a bite of holiday bliss with every slice of this Sweet Potato Cheesecake!