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Sweet Potato Cheesecake With A Gingersnap Crust Recipe

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Sweet Potato Cheesecake With A Gingersnap Crust
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Ingredients
31
Count
Nutrition
433
Calories
Total time
90
Minutes
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Ingredients:

  • 2 cup. gingersnap cookie crumbs
  • 1/2 tsp. ground cloves
  • filling
  • 3 8- oz package. cream cheese, softened
  • 1 1/3 cup. sugar
  • 1 cup. cooked or canned sweet potatoes, mashed ( i used about 3 cups for a huge springform pan serving 16 slices
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. ground cinnamon
  • 3 tsp. imitation rum extract
  • substitution : 3 tsp. maple extract
  • (original recipe calls for 3 tsp. bourbon)
  • 1 tsp. vanilla
  • 4 eggs
  • topping
  • 1 1/2 cup. dairy sour cream
  • 2 tsp. sugar
  • 1 1/2 tsp. imitation rum extract
  • substitution : 1 1/2 tsp. maple extract
  • (original recipe calls for 1 1/2 tsp. bourbon)
  • optional: addtional gingersnap cookie crumbs
  • substitution : graham cracker crust crumbs w/o melted butter

Directions:

  1. In a large bowl, combine the crust ingredients and stir to mix well. Press crumb crust into bottom and 1 inch up sides of a butteded 10 1/2-inch springform pan. Bake crust in a 350 degree oven, 8-10 minutes until just starting to deepen in color. Remove from oven and set aside.
  2. In a large mixing bowl, combine cream cheese and butter; beat with an electric mixwer until smooth. Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine. Add nutmeg and cinnamon. Add flavoring of your choice and vanilla. Mix until thoroughly combined and smooth. Add eggs, 1 at a time, mixing just until combined after each.
  3. Pour batter into prepared crust. Bake in a 350 degree oven 20 minutes; reduce oven temperature to 300 degrees and continue baking 35 minutes more. 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! Remove cheesecake from the oven and increase oven temperature to 350 degrees.
  4. Meanwhile, for topping whisk together the sour cream, sugar, and flavoring. 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 to cool completely. Cover and chill several hours. Remove from pan. Sprinkle with additional crumbs if desired. Make 16 servings.
  5. Make-ahead tip: Prepare as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 433.38 Kcal (1814 kJ)
Calories from fat 236.14 Kcal
% Daily Value*
Total Fat 26.24g 40%
Cholesterol 125.56mg 42%
Sodium 287.84mg 12%
Potassium 122.3mg 3%
Total Carbs 33.75g 11%
Sugars 23.99g 96%
Dietary Fiber 1.14g 5%
Protein 8.59g 17%
Vitamin C 1mg 2%
Vitamin A 0.2mg 7%
Iron 0.9mg 5%
Calcium 149.3mg 15%
Amount Per 100 g
Calories 268.45 Kcal (1124 kJ)
Calories from fat 146.27 Kcal
% Daily Value*
Total Fat 16.25g 40%
Cholesterol 77.78mg 42%
Sodium 178.29mg 12%
Potassium 75.76mg 3%
Total Carbs 20.9g 11%
Sugars 14.86g 96%
Dietary Fiber 0.7g 5%
Protein 5.32g 17%
Vitamin C 0.6mg 2%
Vitamin A 0.1mg 7%
Iron 0.5mg 5%
Calcium 92.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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