SWEET POTATO CHEESECAKE IN A GINGERSNAP CRUST
Steps:
- For 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. For 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. Pour 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. Meanwhile, 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. Make-Ahead Tip: Prepare cheesecake as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.
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The Vairal Ltd
[email protected]This cheesecake was the worst dessert I've ever had.
Vlad KEVIN
[email protected]I would not recommend this cheesecake to anyone.
Thande
[email protected]This cheesecake was a waste of time and ingredients.
Adam Sunie
[email protected]I don't think I'll be making this cheesecake again.
Iriana Grant
[email protected]This cheesecake was a bit too dense for my taste.
george mbuyu
[email protected]I thought the cheesecake was a bit bland. It needed more flavor.
Sharoon ishaq26
[email protected]The crust on this cheesecake was a bit too hard for my liking.
Serena Silo
[email protected]This cheesecake is a bit too sweet for my taste, but I still enjoyed it.
Elochukwu Precious
[email protected]I would definitely recommend this cheesecake to anyone who loves sweet potato and cheesecake.
personmanguy 3
[email protected]This cheesecake is easy to make and it's always a hit with my family and friends.
Joydeb Bepari
[email protected]I'm not a big fan of sweet potato, but I really enjoyed this cheesecake. The flavors are well-balanced and the texture is perfect.
Tm Simanto
[email protected]This cheesecake is so creamy and delicious. It's the perfect dessert for a special occasion.
VertaxGD
[email protected]I love the gingrsnap crust on this cheesecake. It's so flavorful and pairs perfectly with the sweet potato filling.
V Gover
[email protected]This cheesecake is a great way to use up leftover sweet potatoes. It's also a nice change from traditional cheesecake.
Withney Hanson
[email protected]I was skeptical about the sweet potato in this cheesecake, but I was pleasantly surprised. It adds a nice sweetness and creaminess.
esther odoom
[email protected]This cheesecake is so easy to make and it's always a hit. I love that it's a bit healthier than traditional cheesecake, but it's still just as delicious.
Aaron Calk
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The sweet potato flavor is subtle but definitely there, and the gingrsnap crust is the perfect complement.
Dana Healey
[email protected]This sweet potato cheesecake was a hit at my dinner party. The gingrsnap crust added a nice touch of spice and the cheesecake was creamy and delicious.