SWEET POTATO CHEESECAKE W/A GINGERSNAP CRUST

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

Time 1h40m

Number Of Ingredients 29

Ingredients

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.