Sweet Potato Cheesecake Recipe

Ingredients

• 2 1/2 cups gingersnap cookies (crushed)
• 3 tbsp melted butter or margarine
• 16 oz softened cream cheese
• 2/3 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 1/2 cup mashed sweet potatoes
• 3 tbsp melted butter
• 1 egg
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup brown sugar (dark or light)
• 1 cup toasted and crushed pecans
• 4 tbsp butter
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Steps

1. 1

   In a medium-sized bowl, add the gingersnap crumbs and butter. Mix until well combined.

2. 2

   Spray a pie pan with baking spray, then add in the gingersnap crumbs. Press the crumbs into the pie pan to form a crust.

3. 3

   Bake the crust at 350 F for 5 minutes, then let cool.

4. 4

   Place the softened cream cheese into a large bowl and use a hand mixer to mix until the cream cheese is light and fluffy.

5. 5

   Add the white granulated sugar and mix until well combined.

6. 6

   Next, add the eggs and vanilla extract. Mix until everything is well incorporated.

7. 7

   In a separate bowl, add in the mashed sweet potatoes, 3 tbsp melted butter, 1 egg, and mix.

8. 8

   Next, sprinkle in the brown sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth!

9. 9

   Pour the cheesecake filling into the pie pan. Drop spoonfuls of the sweet potato mixture into the cheesecake batter and use a kitchen utensil (butter knife or offset spatula) to swirl the sweet potato into the cheesecake.

10. 10

    Bake the cheesecake at 350 F for 30-35 minutes. Once the cheesecake is done, set it to the side, and let it cool.

11. 11

    In a medium or large saucepan, melt butter with brown sugar, vanilla, and salt.

12. 12

    When the mixture starts to bubble, add in the heavy cream and stir continuously until well combined. Let the mixture lightly boil over medium heat for about 4 minutes.

13. 13

    In a small pan, toast the crushed/chopped pecans over medium heat for about 3 minutes. Toss the pecans into the caramel and stir to combine.

14. 14

    Remove the praline sauce from the heat and let it cool slightly before pouring over the cheesecake.

15. 15

    Once the topping on the cheesecake is cooled to room temperature, refrigerate the cheesecake for a minimum of 4 hours before serving.

16. 16

    Serve and enjoy!!!