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.