Sweet Potato Cheesecake
Sweet Potato Cheesecake

Sweet Potato Cheesecake

Sweet potatoes are amazing as a sweet desserts, so your holiday guests will love this sweet potato cheesecake!

Recipe by Chef Nate
0 from 0 votes
Course: Desserts
Servings

10

servings
Prep time

1

hour 
Cook time

2

hours 

Ingredients

  • 1 container Crazy Fresh Sweet Potato Chunks, roasted and mashed

  • 8 ounces gingersnap cookies, crushed

  • 4 tablespoons unsalted butter, melted

  • 3 packages cream cheese, room temperature

  • 1 cup sugar

  • 3 eggs, room temperature

  • 2 teaspoon pumpkin pie spice

  • 2 teaspoons vanilla extract

  • 1/4 cup heavy whipping cream

Directions

  • Preheat oven to 350º.
  • Tightly wrap a 9-inch springform pan in heavy duty foil. The step prevents leaks when using a water bath. Lightly spray pan with nonstick cooking spray. Set aside.
  • In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
  • Press the crumbs into the bottom and about 1-inch up the sides of the prepared springform pan.
  • Bake crust for 8 minutes. Remove pan from oven and cool completely. Increase oven temperature to 400º.
  • In a bowl, beat the cream cheese until smooth. 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 mashed sweet potato until smooth.
  • Pour batter into prepared crust. Place pan into a larger pan, and pour boiling water into the larger pan until it’s halfway up the side of the cheesecake pan.
  • Bake 55-60 minutes. 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.
  • 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.
Sweet Potato Cheesecake

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