Sweet Potato Bourbon Cheesecake Recipes

SWEET POTATO-BOURBON CHEESECAKE

Steps:

• Heat oven to 350°F.
• Melt 1/4 cup butter. Let remaining butter stand at room temperature to soften. Combine melted butter and gingersnap crumbs; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
• Beat cream cheese and softened butter in large bowl with mixer until blended. Add 1 cup granulated sugar, brown sugar, potatoes, 3 Tbsp. bourbon and spice; beat until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 20 min. Reduce oven temperature to 300°F; bake 35 min. Reduce oven temperature to 250°F; bake 20 to 30 min. or until center is almost set. Remove cheesecake from oven. Increase oven temperature to 350°F.
• Mix sour cream, remaining granulated sugar and remaining bourbon until blended; gently spread over cheesecake. Bake 5 min. or until just set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes.

GALATOIRE'S SWEET POTATO CHEESECAKE

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
• Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
• Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.