Sweet Potato Cheesecake With Gingersnap Crust Recipes

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 CHEESECAKE

Steps:

• Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
• Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
• In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
• Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

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.

S'MORES SWEET POTATO CHEESECAKE

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.
• Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan.
• For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust.
• Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.
• For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature.
• Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning.
• Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.

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.

BUNYAN'S DIABETIC SWEET POTATO GINGERSNAP CHEESECAKE WITH MAPLE-WHIPPED CREAM

Steps:

• 1. To make the Crust:
• 2. Preheat your oven to 350 degrees. Get out your 9-inch springform pan. Put the crumbs, Splenda blend and margarine in the pan. Mix with a fork until the butter is completely mixed into the crumbs and the Splenda sort of disappears into the mixture. Pat this mixture with your fingers into the bottom of the pan and partially up the sides of the pan. It should come up the side a half inch or more. You don't have to be too precise. Bake for 8 to 9 minutes until set. Let cool.
• 3. To make the Filling:
• 4. First drain the sweet potatoes in a colander. Put the sweet potatoes in a food processor and whiz them to make a puree. You can add up to a half cup of water to make the potato puree smooth. Sometimes you need a little liquid to get the processor started in its chopping process.
• 5. In a large bowl, put in your cream cheese, Splenda blend, sweet potato puree mixture, spice, and one egg. Mix for one minute, stopping the mixer to scrape down the sides. Add the next egg and mix another minute. Add the last egg and the vanilla and mix one more minute. This makes your filling nice and fluffy. Pour this over your crust. Level it with your spatula
• 6. Wrap your cheesecake pan in two layers of aluminum foil. You want to seal it good and tight so no water will get in. Wrap the bottom and up the sides. Set the pan in a larger roasting pan and then add water so the water level will be one inch up the side of the cheesecake. Bake at 350 degrees for 1 hour and 45 minutes until the cheesecake is set. Remove the cheesecake from the water pan and put it back in the oven (now turned off) with the door open for 15 more minutes so the cheesecake cools down slowly. Then let it cool on the counter. Take off the aluminum foil side cover. Finally, chill the cheesecake in the refrigerator overnight before serving. You can put a loose covering of plastic wrap on top of the cheesecake after it has cooled on the counter so it doesn't soak up any refrigerator flavors.
• 7. To make Whipped Cream:
• 8. Whip your cream as usual. Instead of adding vanilla or sugar when the cream reaches soft peaks, add the syrup and continue beating until stiff peaks form. Make the whipped cream right before you serve.
• 9. To serve
• 10. Take a sharp knife and slide it along the edge of the cheesecake to make sure it is loosened from the pan edge. Place it on your platter and unlock the springform to release the cheesecake. Gently lift off the outer ring. Clean up any little crumbs or messy edges. Slice your cheesecake with a very sharp knife that has been dipped in warm water and wiped off with a towel. This will make a very smooth cut.
• 11. The cheesecake will taste best on days 2 through 4. As the days progress, the cheesecake flavor intensifies. Depending on the humidity in your refrigerator, your crust might start to get soggy, but the cheesecake will still taste good. As with all cheesecakes, I recommend taking it out of the refrigerator at least 15 to 30 minutes or even longer before you serve it. The colder it is, the less the flavors come through. Savor each bite by rolling it over on your tongue. Yum!

SWEET POTATO CHEESECAKE WITH GINGER PECAN CRUST

Steps:

• Preheat oven to 350°F.
• In a medium bowl mix gingersnap crumbs, pecans, ginger and butter until combined. Press mixture with your fingers into the bottom and 1 inch up the side of a 9-inch springform pan. Bake for 6 minutes or until set-do not let it brown. Remove and let cool.
• Beat cream cheese until smooth and add maple syrup and date sugar. Add remaining filling ingredients and beat well until combined. Pour into crust and bake for 55 minutes, or until set.
• Stir together topping ingredients and spread over warm cheesecake. Bake for an additional 5 minutes until topping is just set.
• Cool on a wire rack. Remove springform ring and chill at least several hours, or overnight.