Real Recipes From Real Home Cooks ®
Sweet Potato Cheesecake in a Gingersnap Crust
INGREDIENTS
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Makes: 16 servings
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Chill: several hours
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Cool: 5 mins
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Bake: 250°F 20 mins to 30 mins
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Bake: 300°F 35 mins
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Bake: 350°F 33 mins to 35 mins
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For Crust:
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2cups gingersnap cookie crumbs (about 30 cookies)
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6tablespoons butter, melted
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For Filling:
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3-8 ounce package cream cheese, softened
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1/2cup butter, softened
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1 1/3cups sugar
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1cup cooked or canned sweet potatoes, mashed
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3/4teaspoon ground nutmeg
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3/4teaspoon ground cinnamon
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3Tablespoons bourbon
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1teaspoon vanilla
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4eggs
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For Topping:
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1 1/2cups dairy sour cream
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2tablespoons sugar
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1 1/2tablespoons bourbon
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Additional gingersnap cookie crumbs (optional)
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