Sweet Potato Cheesecake

8 standard portions

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Ingredients

• 1 ½ cups gingersnap cookie crumbs
• 1 tablespoon granulated sugar
• 6 tablespoons melted butter
• 24 ounces full fat cream cheese (softened to room temperature)
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 large eggs (at room temperature)
• 2 cups mashed sweet potatoes (about 15 ounces)
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream (very cold)
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ cup finely chopped pecans
• ¼ teaspoon ground cinnamon
• ¼ cup caramel sauce (homemade or store bought)

Method

1. Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
2. Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
3. In a medium bowl, stir together gingersnap cookie crumbs, sugar, and melted butter until the mixture resembles wet sand.
4. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake in the preheated oven for 10 minutes, or until the crust looks dry. Allow to cool on a wire rack for 15 minutes.
5. Lower the temperature of the oven to 325°F (160°C), or 140°C if using a fan oven.
6. In a large bowl, beat together the cream cheese, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ginger until smooth and creamy.
7. Add the eggs, one at a time, scraping down the sides between each addition. Add the sweet potato and mix until fully combined. Add the sour cream and vanilla extract and mix again.
8. Wrap the bottom and sides of the springform pan with two large pieces of aluminum foil, making sure the seams of the pan are covered.
9. Pour the cheesecake filling into the cooled crust.
10. Place the foil covered pan in a roasting pan and fill the roasting pan with 1-2” of hot water to create a water bath. Carefully transfer to the preheated oven and bake for 50-60 minutes, or until the edges are set and the center still wobbles slightly.
11. Turn the oven off and open the door and allow the cheesecake to cool for one hour. Then remove from the oven and let it cool down uncovered until it’s completely cooled, about one hour. Chill in the fridge for at least 6 hours or overnight before serving.
12. Run a butter knife along the edge of the pan before opening and removing the sides of the springform pan.
13. Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
14. Pipe the whipped cream along the outside of the cheesecake
15. Sprinkle pecans and ground cinnamon on top of the cheesecake. Serve with caramel sauce if desired.