SWEET POTATO CHEESECAKE W/A GINGERSNAP CRUST

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Sweet Potato Cheesecake w/a Gingersnap Crust image

Sweet Potato Cheesecake w/a Gingersnap Crust has been a signature dessert of Carolyn Elliott's since 1999 as she is a connoisseur of baked cheesecake recipes. "I began baking New York Cheesecakes in the 80's. My favorite flavor though, was of the Sweet Potato Pie. I looked on the Internet one day and found a Sweet Potato...

Provided by Carolyn Elliott

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 29

CRUST (RESERVE 2 TABLESPOONS FOR TOPPING)
2 c gingersnap crumbs (i use a mini food processor. alternative: graham crackers w/spices & sugar)
3 Tbsp butter, melted (or margarine) adjust accordingly
ALTERNATIVE CRUST (RESERVE 2 TABLESPOONS FOR TOPPING)
1 2/3 c graham crackers crumbs (fine)
1/3 c white granulated sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
FILLING
24 oz 3-8 oz packages, cream cheese, softened
1/2 c butter, softened (or margarine)
1 1/3 c white granulated sugar
2 c cooked and mashed sweet potatoes (fresh or canned)
3/4 Tbsp ground nutmeg (adjust to your taste)
3/4 Tbsp ground cinnamon (adjust to your taste)
3 Tbsp maple extract (adjust to your taste) *alternative flavorings
1 Tbsp pure vanilla extract (or imitation)
4 whole eggs, large (best is @room temperature)
TOPPING (AFTER BAKED)
8 oz dairy sour cream
1 tsp maple extractmaple extract *alternative flavorings
3 Tbsp white granulated sugar
2 Tbsp sprinkle w/reserved gingersnap crumbs
*ALTERNATIVE FLAVORINGS
3 Tbsp bourbon (original recipe)
3 Tbsp rum extract
YIELD
extra batter may be used to fill custard cups for individual servings

Steps:

  • 1. In a large bowl, combine the crust ingredients and stir to mix well.
  • 2. Press crumb crust into bottom and 1 inch up sides of a buttered 10 1/2-inch spring form pan.
  • 3. Bake crust in a 350 degree oven, 8-10 minutes until just starting to deepen in color. Remove from oven and set aside.
  • 4. In a large mixing bowl, combine cream cheese and butter; beat with an electric mixer until smooth.
  • 5. Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine.
  • 6. Add nutmeg and cinnamon. Add flavoring of your choice and vanilla. Mix until thoroughly combined and smooth.
  • 7. Add eggs, 1 at a time, mixing just until combined after each.
  • 8. Pour batter into prepared crust to approximately 1 - 1 1/2" before you reach the top of the pan. Extra batter can be used to make an additional smaller-sized cheesecake or individual custard cups can be used with the crust being 1 gingersnap cookie or cupcake pans with paper.
  • 9. Bake in a 350 degree oven 20 minutes; reduce oven temperature to 300 degrees and continue baking 35 minutes more.
  • 10. Reduce oven temperature again to 250 degrees and continue baking 20-30 minutes more until cheesecake is set around the edges and barely juggles at the center. Use a timer or the timer on your stove works great!
  • 11. Remove cheesecake from the oven and increase oven temperature to 350 degrees.
  • 12. Meanwhile, for topping whisk together the sour cream, sugar, and flavoring.
  • 13. Carefully spread topping evenly over cheesecake. Sprinkle with additional crumbs, if desired. Bake for 5 additional minutes to just set the topping.
  • 14. Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow to cool completely.
  • 15. Chill several hours. I don't cover at this point, because the condensation on plastic wrap or an inverted plate, will drip onto the topping.
  • 16. Remove from pan and plate. Run long knife in between spring form pan bottom and cake and slide back onto plate.
  • 17. To pre-slice: Heat long knife in hot tap water, cut into +, then wipe blade and heat again and cut into eighths, then wipe blade and heat again and cut into sixteenths. Serves 16 slices. Reduce number of cuts for larger slices.
  • 18. Cover and refrigerate until time to serve.

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