Sweet Potato Cheesecake In A Gingersnap Crust Recipes

SWEET POTATO CHEESECAKE W/A GINGERSNAP CRUST

Steps:

• 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.

SWEET POTATO CHEESECAKE WITH SPICED COOKIE CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray an 8-inch springform with nonstick cooking spray. Wrap the springform in 2 layers of aluminum foil. It's best to use the widest type of foil you can find, one that can be uniformly wrapped up the sides of the springform without leaving a gap near the bottom of the pan. Place the springform in a cake pan or hotel pan wider than the springform. Set aside.
• Pulse the cookies, sugar and salt in a food processor until the mixture resembles a fine powder. Slowly add the melted butter and pulse until the mixture starts to clump.
• Transfer the mixture to the prepared springform and gently press the cookie mixture into the bottom of the pan. Use a small measuring cup to evenly tamp down the edges. Bake for 10 minutes and allow to cool slightly while you prepare the filling.
• For the filling: Put the sweet potatoes in a saucepan and cover with water. Bring to a simmer and cook until soft, about 15 minutes. Strain, transfer to a food processor and pulse until the sweet potato becomes a smooth puree. Measure out 1 cup sweet potato puree and set aside. (Reserve any remaining puree for another use.)
• In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Mix on low until smooth. Add the sugar and mix until just combined. Don't overwhip.
• Whisk together the eggs in a small bowl and add to the stand mixer bowl. Mix until just combined. Add the cream, extracts, speculoos spice and salt. Sift the flour over the mixture and fold until the flour is incorporated and the mixture is smooth. Transfer 1/4 cup of the mixture to a piping bag fitted with a small open tip (Ateco number 3). Set aside.
• To the remaining batter, add the sweet potato puree and orange zest and fold into the batter with a rubber spatula until completely incorporated. Transfer the batter to the springform on top of the crust. Pipe the reserved batter into leaf shapes on top and pull a toothpick through the leaves.
• Transfer the pans to the preheated oven onto the middle oven rack. Carefully pour hot water into the larger cake pan or hotel pan so it comes just halfway up the springform. Bake until the batter just shimmies in the middle of the cheesecake, 1 to 1 1/2 hours. Turn off the oven and open the oven door. Allow the cheesecake to cool in the cooling oven, about 2 hours.

SWEET POTATO PIE WITH GINGERSNAP CRUST

Steps:

• Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
• Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
• In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
• Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.

SWEET POTATO CHEESECAKE IN A GINGERSNAP CRUST

Steps:

• For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up sides of buttered 10-1/2-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes just until color starts to deepen. Remove from oven and set aside. For filling, in a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium speed until smooth. Beat in sugar, scraping sides of bowl occasionally. Add mashed sweet potatoes, nutmeg, and cinnamon; beat to combine. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, one a t a time, mixing just until combined after each addition. Pour filling into prepared crust. Bake in a 350 degree F oven for 20 minutes. Reduce oven temperature to 300 degree F; continue baking for 35 minutes more. Reduce oven temperature again to 250 degrees F, continue baking for 20 to 30 minutes more or until cheesecake is set around the edge and barely jiggles at the center. Remove cheesecake from the oven. Increase oven temperature to 350 degree F. Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 minutes more to just set the topping. Remove from oven and let cool for 5 minutes. Run a thin-bladed knife around the edge of the pan and let cool completely. Cover and chill for several hours. Remove cheesecake from pan. If desired, sprinkle with additional gingersnap crumbs. Makes 16 servings. Make-Ahead Tip: Prepare cheesecake as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.