SWEET POTATO-BOURBON CHEESECAKE

Sweet Potato-Bourbon Cheesecake image

Sweet potato and spice team up to make quite a combo in this tasty cheesecake. Our Sweet Potato-Bourbon Cheesecake takes just 20 minutes of prep time.

Provided by My Food and Family

Categories Dairy

Time 5h45m

Yield 16 servings

Number Of Ingredients 10

Ingredients

3/4 cup butter, divided
20 gingersnaps, finely crushed (about 1-1/3 cups)
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 2 Tbsp. granulated sugar, divided
1/3 cup packed brown sugar
1 cup drained canned sweet potatoes, mashed
1/4 cup bourbon, divided
1-1/2 tsp. pumpkin pie spice
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oven to 350°F.
Melt 1/4 cup butter. Let remaining butter stand at room temperature to soften. Combine melted butter and gingersnap crumbs; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
Beat cream cheese and softened butter in large bowl with mixer until blended. Add 1 cup granulated sugar, brown sugar, potatoes, 3 Tbsp. bourbon and spice; beat until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 20 min. Reduce oven temperature to 300°F; bake 35 min. Reduce oven temperature to 250°F; bake 20 to 30 min. or until center is almost set. Remove cheesecake from oven. Increase oven temperature to 350°F.
Mix sour cream, remaining granulated sugar and remaining bourbon until blended; gently spread over cheesecake. Bake 5 min. or until just set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 390, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g