Sweet Potato Cheesecake in a Gingersnap Crust


For crust:

2 Cups gingersnap cookie crumbs (about 30 cookies)

6 Tbsp. Butter, melted


For Filling:

3 8-oz. Pkg. Cream cheese, softened

cup butter, softened

1 1/3 cups sugar

1 cup of cooked or canned sweet potatoes, mashed

tsp. Ground nutmeg

tsp. Ground cinnamon

3 Tbsp. Bourbon

1 tsp. Vanilla

4 eggs


For Topping:

1 Cups dairy sour cream

2 Tbsp. Sugar

1 Tbsp. Bourbon

Additional gingersnap cookie crumbs (optional)


In a medium bowl, combine the crust ingredients and stir to mix well. Press crumb crust into bottom and 1 inch up sides of a buttered 10-inch spring-form pan. Bake crust in a 350 oven 8 to 10 minutes until just starting to deepen in color. Remove from oven and set aside.


In a large mixing bowl, combine cream cheese and butter; beat with an electric mixer until smooth. Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine. Add nutmeg and cinnamon. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, 1 at a time, mixing just until combined after each.


Pour batter into prepared crust. Bake in a 350 oven 20 minutes; reduce ov3en temperature to 300 degrees and continue baking 35 minutes more. Reduce oven temperature again to 250 and continue baking 20 30 minutes more until cheesecake is set around the edges and barely jiggles at the center. Remove cheesecake from the oven and increase oven temperature to 350.


Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 additional minutes to just set the topping. Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow cooling completely. Cover and chill several hours. Remove from pan. Sprinkle with additional gingersnap crumbs if desired. Makes 16 servings.