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
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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