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Sweet Potato Cheesecake in a Gingersnap Crust
By Better Homes and Gardens – Tue, Nov 3, 2009 1:43 AM EST
Once you try this sweet potato-based cheesecake, it just might compete with pumpkin pie as a Thanksgiving Day dessert staple. From the bottom of its gingersnap cookie crust to the top of its bourbon-laced sour cream frosting, every bite of this rich dessert will convince you that it should become a tradition for your holiday table.
Ingredients
- For Crust:
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 6 Tbsp. butter, melted
- For Filling:
- 3 8-ounce packages cream cheese, softened
- 1/2 cup butter, softened
- 1-1/3 cups sugar
- 1 cup cooked or canned sweet potatoes, mashed
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground cinnamon
- 3 Tbsp. bourbon
- 1 tsp. vanilla
- 4 eggs
- For Topping:
- 1-1/2 cups dairy sour cream
- 2 Tbsp. sugar
- 1-1/2 Tbsp. bourbon
- Additional gingersnap cookie crumbs (optional)
Directions
- 1For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up sides of buttered 10-1/2-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes just until color starts to deepen. Remove from oven and set aside.
- 2For filling, in a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium speed until smooth. Beat in sugar, scraping sides of bowl occasionally. Add mashed sweet potatoes, nutmeg, and cinnamon; beat to combine. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, one a t a time, mixing just until combined after each addition.
- 3Pour filling into prepared crust. Bake in a 350 degree F oven for 20 minutes. Reduce oven temperature to 300 degree F; continue baking for 35 minutes more. Reduce oven temperature again to 250 degrees F, continue baking for 20 to 30 minutes more or until cheesecake is set around the edge and barely jiggles at the center. Remove cheesecake from the oven. Increase oven temperature to 350 degree F.
- 4Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 minutes more to just set the topping. Remove from oven and let cool for 5 minutes. Run a thin-bladed knife around the edge of the pan and let cool completely. Cover and chill for several hours. Remove cheesecake from pan. If desired, sprinkle with additional gingersnap crumbs. Makes 16 servings.
- 5Make-Ahead Tip: Prepare cheesecake as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.
Recipe Source
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Browse Recipe
- Main Ingredient: vegetables
- Category: dessert
- Specialty Collections: make ahead
- Cuisine: american
- Occasion: christmas, halloween, thanksgiving
- Source: Better Homes and Gardens
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89 USER REVIEWS
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I like organic food
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I realy love cheesecakes, but not like this one....I think in this recipe is too much fat, sugar...I see that in every recipe on some cakes is toooooo much sugar....try to use less...I am sure it will be better....
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I didn't have ginger snap cookies, so used cinnimon grahm crackers and it was great.
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I love it but sounds so fat
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I made this to have for dessert on Thanksgiving. Everyone loved it. I didn't make the topping because I didn't have the sour cream. Instead we used whipped cream and it was still delicious. This is a very fluffy and light cheesecake. I will definitely make this again.
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