Contents
Introduction
Sweet potato cheesecake is a delightful fusion of traditional sweet potato pie and classic cheesecake, offering a creamy, rich dessert that’s perfect for the holiday season. With its buttery gingersnap crust and optional toppings like salted caramel, whipped cream, and toasted pecans, this cheesecake embodies the flavors of fall while creating a delicious centerpiece for any festive gathering.
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
– 1 cup heavy whipping cream
Optional Toppings:
– Salted caramel sauce
– Homemade whipped cream
– Toasted pecans
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
9 hours (including chilling time)
Yield
10-12 servings
Instructions
Prepare the Crust:
1. Preheat the oven to 350°F (175°C).
2. Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks. Lightly spray the inside with nonstick cooking spray.
3. In a medium bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan.
4. Bake the crust for 8 minutes. Remove and allow to cool completely. Increase the oven temperature to 400°F (200°C).
Prepare the Sweet Potatoes:
1. Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
2. Bake for about 50 minutes or until tender. Let them cool completely, then peel and puree the sweet potatoes using a food processor or blender. Reduce the oven temperature to 350°F (175°C).
Make the Filling:
1. In a stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until fully combined.
2. Add the eggs one at a time, mixing well between each addition and scraping down the sides of the bowl.
3. Add the pumpkin pie spice, vanilla extract, heavy cream, and sweet potato puree. Mix until smooth and fully incorporated.
Bake the Cheesecake:
1. Pour the cheesecake batter into the cooled crust.
2. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan; this water bath prevents cracking.
3. Bake at 350°F for 55-60 minutes. The edges should be set, but the center will still jiggle slightly.
4. Turn off the oven, crack the door open, and let the cheesecake rest in the oven for 1 hour.
Chill:
1. After the cheesecake has rested, remove it from the water bath and let it cool completely on a wire rack.
2. Once cool, refrigerate for at least 8 hours or overnight.
Serve:
1. Before serving, top the cheesecake with homemade whipped cream, salted caramel sauce, and toasted pecans if desired.
2. Enjoy this luscious, creamy cheesecake as a delightful fall or holiday treat!
Detailed Directions and Instructions
Prepare the Crust:
Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks. Lightly spray the inside with nonstick cooking spray. In a medium bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Bake the crust for 8 minutes. Remove and allow to cool completely. Increase the oven temperature to 400°F (200°C).
Prepare the Sweet Potatoes:
Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for about 50 minutes, or until tender. Let them cool completely, then peel and puree the sweet potatoes using a food processor or blender. Reduce the oven temperature to 350°F (175°C).
Make the Filling:
In a stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until fully combined. Add the eggs one at a time, mixing well between each addition and scraping down the sides of the bowl. Add the pumpkin pie spice, vanilla extract, heavy cream, and sweet potato puree. Mix until smooth and fully incorporated.
Bake the Cheesecake:
Pour the cheesecake batter into the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan; this water bath prevents cracking. Bake at 350°F for 55-60 minutes. The edges should be set, but the center will still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecake rest in the oven for 1 hour.
Chill:
After the cheesecake has rested, remove it from the water bath and let it cool completely on a wire rack. Once cool, refrigerate for at least 8 hours or overnight.
Serve:
Before serving, top the cheesecake with homemade whipped cream, salted caramel sauce, and toasted pecans if desired. Enjoy this luscious, creamy cheesecake as a delightful fall or holiday treat!
Notes
Ingredient Substitutions:
Consider using gluten-free gingersnap cookies for a gluten-free crust option. You can also replace heavy cream with a lighter cream or omit it for a less rich filling.
Ensure Proper Cooling:
It is important to allow the cheesecake to cool slowly in the oven to prevent cracks and maintain its smooth texture.
Storage Instructions:
Store leftover cheesecake covered in the refrigerator for up to one week. It can also be frozen for up to 3 months; ensure it is wrapped tightly to avoid freezer burn.
Serving Suggestions:
This cheesecake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream on the side, enhancing its flavor and texture.
Cook Techniques
Crust Preparation
To achieve a crispy and flavorful crust, crush the gingersnap cookies finely and mix them thoroughly with melted butter. Press the mixture firmly into the pan to create a solid base that holds its shape during baking.
Sweet Potato Baking
Bake sweet potatoes whole with fork piercings to allow steam to escape. This ensures even cooking and avoids a watery texture. Wait until they are completely tender before peeling and pureeing for the filling.
Mixing the Filling
Use a stand mixer with the paddle attachment to ensure the cream cheese is smooth before adding additional ingredients. Incorporate the eggs one at a time to prevent overmixing, which can lead to cracks in the cheesecake.
Water Bath Method
Placing the springform pan in a larger roasting pan filled with boiling water creates a steam environment. This helps the cheesecake bake evenly and reduces the chances of cracking.
Cooling Technique
Allow the cheesecake to cool gradually with the oven door cracked open. This gentle cooling helps stabilize the structure and aids in preventing the cheesecake from cracking.
FAQ
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but ensure they are well-drained to avoid excess moisture in the filling.
You can substitute with other kinds of cookies, such as graham crackers or digestive biscuits, though the flavor profile will be different.
How do I know when the cheesecake is done baking?
The edges will be set, while the center should have a slight jiggle. It will continue to firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making in advance. It can be refrigerated for up to three days or frozen for up to a month.
What can I use instead of heavy cream?
You may substitute heavy cream with sour cream or Greek yogurt for a slightly different texture and taste.
Conclusion
This sweet potato cheesecake is a delightful fusion of traditional sweet potato pie and rich cheesecake, perfect for any festive occasion. With its creamy filling, buttery gingersnap crust, and an array of optional toppings, it delivers a flavorful experience that beautifully captures the essence of fall. The combination of sweet potatoes and cream cheese creates a decadently smooth texture, ensuring that every bite is a heavenly treat that will impress your guests and keep them coming back for more.
More recipes suggestions and combination
Pumpkin Spice Cheesecake
Elevate the flavors of your cheesecake by incorporating pumpkin puree and additional spices for a festive twist. Serve it with a graham cracker crust and a dollop of whipped cream.
Chocolate Swirl Cheesecake
Add a rich chocolate swirl to your cheesecake batter for a delightful contrast in flavors. This indulgent variation is perfect for chocolate lovers and pairs well with a variety of toppings.
Maple Pecan Cheesecake
Infuse your cheesecake with maple syrup and top it with caramelized pecans. The nutty flavors combined with a hint of sweetness make this dessert a seasonal favorite.
Coconut Cream Cheesecake
Blend shredded coconut into your filling and top with coconut whipped cream for a tropical twist on traditional cheesecake. Add toasted coconut flakes for extra texture.
Berry Compote Topping
Create a fresh berry compote using strawberries, blueberries, or raspberries to brighten up your cheesecake. The tartness of the berries complements the sweetness of the cheesecake beautifully.
Cheesecake Bars
For a fun twist, make cheesecake bars by using a similar filling and crust but in a rectangular pan. Cut into squares for easy serving at parties or gatherings.
