Sweet potato cheesecake

Not everyone likes pumpkin, okay? That’s fine. Just because it’s fall doesn’t mean you have to eat pumpkins. So here’s a sweet potato cheesecake. It’s got the classic fall spices so you won’t feel left out. Let’s get into it:

sweet-potato-cheesecake.jpg

The Recipe:

  • 8 oz ginger snaps (or graham crackers, vanilla wafers, pretzels…whatever. It’s your call)
  • 1/4t ginger
  • 1/4t cinnamon
  • 1/8t freshly cracked black pepper
  • A pinch of salt
  • 4T butter, melted and cooled
  • 2 bricks cream cheese
  • 1 cup very cooked sweet potato (let it cool. Don’t use canned, they taste odd)
  • 3 eggs
  • 1T vanilla
  • 1t lemon juice
  • 1/2t cinnamon
  • 1/4t freshly grated nutmeg
  • 1/4t ground ginger
  • 1/8t allspice
  • 1/4 cup white sugar
  • 1t salt
  • *Optional: that white swirl on top. It’s 1 brick of cream cheese, 1 egg, 1t vanilla, and 2T sugar.
  • A springform pan (I used three 5 inch ones and man..they were cute) and some tin foil ***this is also GREAT in cupcake tins, just pack the crumbs in really hard and don’t use a liner.
  • Another pan with 1 inch of water (a water bath)
  • A 350°F oven
  • At least an hour–this bakes for a while

*************************************************************************************

Pulse the cookies, 1/4t ginger, 1/4t cinnamon, 1/8t freshly cracked black pepper, and the pinch of salt into crumbs and add the 4T of butter. Pack that firmly into your springform pan and wrap the bottom of the pan in tin foil so that it doesn’t get soggy when it goes into the water bath.

Whisk up the rest of the ingredients (cream cheese through salt) and pour into the crust. Get that pan/those pans into a water bath.

Bake for an hour (a toothpick should come out mostly clean), covering the top with foil if it starts to brown.

Let it cool completely before removing from the pan. Bring it to work and have your coworkers tell you that it’s delicious. Bathe in their attention. Put the recipe on your blog.

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