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.
