Sweet Potato Cheesecake
This sweet potato cheesecake has a creamy texture and rich flavors, with a delightful gingersnap crust and a salted caramel swirl for added indulgence.
Equipment
- 1 Springform pan
Ingredients
Main ingredients
- 312 g Crushed gingersnap cookies 2 ¼ cups
- 85 g Unsalted butter 6 tablespoons
- 907 g Sweet potatoes 2 pounds, peeled
- 681 g Cream cheese 24 ounces, softened
- 99 g Granulated sugar ½ cup
- 106 g Brown sugar ½ cup
- 151 g Sour cream ⅔ cup
- 2 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
- 3 Large eggs at room temperature
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Combine crushed gingersnap cookies with melted butter and press into the bottom of a springform pan.
- Bake the crust for about 10 minutes and let it cool.
- Boil or steam sweet potatoes until soft, then drain and mash until smooth.
- In a large mixing bowl, beat cream cheese until smooth.
- Slowly add granulated and brown sugar, mixing well.
- Add mashed sweet potatoes, sour cream, vanilla, cinnamon, and ginger to the mixture and combine until smooth.
- Pour filling over the cooled crust and spread evenly.
- Bake in the oven for about 30 minutes until the center is set but still jiggles slightly.
- Let the cheesecake cool before refrigerating for at least 4 hours.
- Serve with whipped cream or salted caramel sauce on top.
Notes
Serve these sweet potato dessert bars fresh with a swirl of salted caramel for extra indulgence.