With
it being fall and coming back from Japan where sweet potato desserts are
everywhere, I wanted to make a sweet potato dessert for Thanksgiving. I decided
to try making a sweet potato cheesecake. I had to use Trader Joe’s triple ginger
cookies because I couldn’t find ginger snaps.
Ingredients
For
the crust:
8
ounces gingersnap cookies crushed (about 25 cookies) (used Trader Joe’s triple
ginger cookies )
4
tablespoons unsalted butter melted
For
the filling:
2
pounds sweet potatoes
24
ounces cream cheese room temperature (three 8-ounce packages)
1
cup granulated sugar
3
large eggs room temperature
2
teaspoons pumpkin pie spice
2
teaspoons pure vanilla extract
¼
cup heavy whipping cream
Optional
toppings:
Salted
caramel sauce
Homemade
whipped cream
Toasted
pecans
Instructions
1.Preheat
oven to 350°F.
2.Tightly
wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when
using a water bath. I also take the extra step by placing the foil wrapped
spring form pan inside an oven bag while baking, but this is optional (see
recipe notes below for more info on this process). Lightly spray the springform
pan with nonstick cooking spray. Set aside.
3.Lightly
spray pan with nonstick cooking spray. Set aside.
In
a medium bowl, stir together crushed gingersnap cookies and melted butter until
thoroughly combined.
4.Press
the crumbs into the bottom and about 1 inch up the sides of the prepared
springform pan.
5.Bake
gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool
completely. 6.Increase oven temperature to 400°F.
7.Place
sweet potatoes on a baking sheet and pierce each sweet potato several times
with the tines of a fork. Bake until tender, about 50 minutes. Cool sweet
potatoes completely.
8.Once
sweet potatoes are cool, peel and puree them. I used a food processor, but you
can also use a blender.
9.Return
oven to 350°F.
10.In
the bowl of a stand mixer fitted with your paddle attachment, beat the cream
cheese until smooth. 11.Add sugar and mix until combined. Add eggs, one at a
time, fully incorporating each before adding the next. Make sure to scrape down
the bowl in between each egg. Add in pumpkin pie spice, vanilla, heavy cream
and sweet potato puree and mix until smooth.
12.Pour
batter into prepared crust. Place pan into a larger pan and pour boiling water
into the larger pan until it is halfway up the side of the cheesecake pan.
13.Bake
55-60 minutes (Baked 60 min), the edges will appear
to be set, but the center will still have some jiggle to it. At this point,
turn off the oven, but leave the door cracked and allow the cheesecake to rest
in the cooling oven for one hour (I left it in the oven with
the temperature off for 20 min and then door ajar for 40 min).
14.After
one hour has passed, carefully remove the cheesecake from the water bath and
place on a cooling rack to cool completely. Once the cheesecake is completely
cooled, place it into the refrigerator for at least 8 hours.
15.Before
serving, top with whipped cream, chopped pecans and salted caramel sauce.
Comments
Post a Comment