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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Andrea Aimable
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly! I would highly recommend this recipe to anyone looking for a delicious and easy-to-make cheesecake.
Naila world
[email protected]This cheesecake was very rich and decadent. I would recommend serving it with a dollop of whipped cream or fruit to balance out the sweetness.
Victory Chukwu
[email protected]I made this cheesecake for Thanksgiving and it was a big hit! I will definitely be making it again next year.
derp dogz
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good.
Ottilia Magadlela
[email protected]I love sweet potatoes and cheesecake, so I was excited to try this recipe. It did not disappoint! The cheesecake was creamy and delicious, and the gingersnap crust was the perfect complement.
MrsTwan J
[email protected]This cheesecake was very easy to make and it turned out so delicious! I will definitely be making it again.
Khan Md
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Umme Bilal
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was very good.
Zaynep Shair
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly! I would highly recommend this recipe to anyone looking for a delicious and easy-to-make cheesecake.
Hari Sapkota
[email protected]This cheesecake was very rich and decadent. I would recommend serving it with a dollop of whipped cream or fruit to balance out the sweetness.
Nastro Mashilo
[email protected]I made this cheesecake for Thanksgiving and it was a big hit! I will definitely be making it again next year.
Turab Shinwari
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good.
Kabiru Shehu
[email protected]I love sweet potatoes and cheesecake, so I was excited to try this recipe. It did not disappoint! The cheesecake was creamy and delicious, and the gingersnap crust was the perfect complement.
Jose Galicia
[email protected]This cheesecake was so easy to make and it turned out so delicious! I will definitely be making it again.
MD Ajbir
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it and asked for the recipe.