Sweet Potato Cheesecake w/a Gingersnap Crust

1
Carolyn Elliott

By
@Carolyn4JESUS

Sweet Potato Cheesecake w/a Gingersnap Crust has been a signature dessert of Carolyn Elliott's since 1999 as she is a connoisseur of baked cheesecake recipes.

"I began baking New York Cheesecakes in the 80's. My favorite flavor though, was of the Sweet Potato Pie. I looked on the Internet one day and found a Sweet Potato Cheesecake recipe with a Ginger Snap crust. I baked it but couldn't wait to share it with my neighbor a couple doors down. It was slightly warm by then, and I decided to slice it up, anyway. Oh, my my my! It was smooth and tasty. A HIT! It's been my signature recipe for going on 10 years, now. Enjoy as our membership church has, many times."

~Carolyn

Rating:

★★★★★ 2 votes

Comments:
Serves:
16
Prep:
20 Min
Cook:
1 Hr 20 Min
Method:
Bake

Ingredients

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CRUST (RESERVE 2 TABLESPOONS FOR TOPPING)

2 c
gingersnap crumbs (i use a mini food processor. alternative: graham crackers w/spices & sugar)
3 Tbsp
butter, melted (or margarine) adjust accordingly

ALTERNATIVE CRUST (RESERVE 2 TABLESPOONS FOR TOPPING)

1 2/3 c
graham crackers crumbs (fine)
1/3 c
white granulated sugar
1 tsp
ground ginger
1 tsp
ground cinnamon
1/8 tsp
ground cloves

FILLING

24 oz
3-8 oz packages, cream cheese, softened
1/2 c
butter, softened (or margarine)
1 1/3 c
white granulated sugar
2 c
cooked and mashed sweet potatoes (fresh or canned)
3/4 Tbsp
ground nutmeg (adjust to your taste)
3/4 Tbsp
ground cinnamon (adjust to your taste)
3 Tbsp
maple extract (adjust to your taste) *alternative flavorings
1 Tbsp
pure vanilla extract (or imitation)
4
whole eggs, large (best is @room temperature)

TOPPING (AFTER BAKED)

8 oz
dairy sour cream
1 tsp
maple extractmaple extract *alternative flavorings
3 Tbsp
white granulated sugar
2 Tbsp
sprinkle w/reserved gingersnap crumbs

*ALTERNATIVE FLAVORINGS

3 Tbsp
bourbon (original recipe)
3 Tbsp
rum extract

YIELD

extra batter may be used to fill custard cups for individual servings

How to Make Sweet Potato Cheesecake w/a Gingersnap Crust

Step-by-Step

  • 1In a large bowl, combine the crust ingredients and stir to mix well.
  • 2Press crumb crust into bottom and 1 inch up sides of a buttered 10 1/2-inch spring form pan.
  • 3Bake crust in a 350 degree oven, 8-10 minutes until just starting to deepen in color. Remove from oven and set aside.
  • 4In a large mixing bowl, combine cream cheese and butter; beat with an electric mixer until smooth.
  • 5Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine.
  • 6Add nutmeg and cinnamon. Add flavoring of your choice and vanilla. Mix until thoroughly combined and smooth.
  • 7Add eggs, 1 at a time, mixing just until combined after each.
  • 8Pour batter into prepared crust to approximately 1 - 1 1/2" before you reach the top of the pan. Extra batter can be used to make an additional smaller-sized cheesecake or individual custard cups can be used with the crust being 1 gingersnap cookie or cupcake pans with paper.
  • 9Bake in a 350 degree oven 20 minutes; reduce oven temperature to 300 degrees and continue baking 35 minutes more.
  • 10Reduce oven temperature again to 250 degrees and continue baking 20-30 minutes more until cheesecake is set around the edges and barely juggles at the center. Use a timer or the timer on your stove works great!
  • 11Remove cheesecake from the oven and increase oven temperature to 350 degrees.
  • 12Meanwhile, for topping whisk together the sour cream, sugar, and flavoring.
  • 13Carefully spread topping evenly over cheesecake. Sprinkle with additional crumbs, if desired. Bake for 5 additional minutes to just set the topping.
  • 14Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow to cool completely.
  • 15Chill several hours. I don't cover at this point, because the condensation on plastic wrap or an inverted plate, will drip onto the topping.
  • 16Remove from pan and plate. Run long knife in between spring form pan bottom and cake and slide back onto plate.
  • 17To pre-slice: Heat long knife in hot tap water, cut into +, then wipe blade and heat again and cut into eighths, then wipe blade and heat again and cut into sixteenths. Serves 16 slices. Reduce number of cuts for larger slices.
  • 18Cover and refrigerate until time to serve.

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About Sweet Potato Cheesecake w/a Gingersnap Crust

Course/Dish: Potatoes, Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom




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