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sweet potato cheesecake w/a gingersnap crust

(2 ratings)
Carolyn4JESUS avatar
Recipe by
Carolyn Elliott
@Carolyn4JESUS
Columbus, OH

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

(2 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For sweet potato cheesecake w/a gingersnap crust

  • 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

  • 1
    In a large bowl, combine the crust ingredients and stir to mix well.
  • 2
    Press crumb crust into bottom and 1 inch up sides of a buttered 10 1/2-inch spring form pan.
  • 3
    Bake crust in a 350 degree oven, 8-10 minutes until just starting to deepen in color. Remove from oven and set aside.
  • 4
    In a large mixing bowl, combine cream cheese and butter; beat with an electric mixer until smooth.
  • 5
    Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine.
  • 6
    Add nutmeg and cinnamon. Add flavoring of your choice and vanilla. Mix until thoroughly combined and smooth.
  • 7
    Add eggs, 1 at a time, mixing just until combined after each.
  • 8
    Pour 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.
  • 9
    Bake in a 350 degree oven 20 minutes; reduce oven temperature to 300 degrees and continue baking 35 minutes more.
  • 10
    Reduce 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!
  • 11
    Remove cheesecake from the oven and increase oven temperature to 350 degrees.
  • 12
    Meanwhile, for topping whisk together the sour cream, sugar, and flavoring.
  • 13
    Carefully spread topping evenly over cheesecake. Sprinkle with additional crumbs, if desired. Bake for 5 additional minutes to just set the topping.
  • 14
    Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow to cool completely.
  • 15
    Chill several hours. I don't cover at this point, because the condensation on plastic wrap or an inverted plate, will drip onto the topping.
  • 16
    Remove from pan and plate. Run long knife in between spring form pan bottom and cake and slide back onto plate.
  • 17
    To 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.
  • 18
    Cover and refrigerate until time to serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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