By daily 
Sweet Potato Cheesecake Recipe π₯§
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For the Crust:
8 oz gingersnap cookies (about 25 cookies), crushed
4 tbsp unsalted butter, melted
For the Filling:
2 lbs sweet potatoes
24 oz cream cheese, room temperature (three 8-ounce packages)
1 cup granulated sugar
3 large eggs, room temperature
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
ΒΌ cup heavy whipping cream
Optional Toppings:
Salted caramel sauce
Homemade whipped cream
Toasted pecans
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Step 1: Prepare the Pan
Preheat your oven to 350Β°F.
Tightly wrap a 9-inch springform pan with heavy-duty foil to prevent leaks when using a water bath. (For extra protection, you can place the foil-wrapped pan inside an oven bag, but this step is optional.)
Lightly spray the pan with nonstick cooking spray and set aside.
Step 2: Make the Gingersnap Crust
In a medium bowl, mix together the crushed gingersnap cookies and melted butter until fully combined.
Press the mixture into the bottom and about 1 inch up the sides of the prepared springform pan.
Bake the crust for 8 minutes, then remove and let it cool completely. Increase the oven temperature to 400Β°F.
Step 3: Prepare the Sweet Potatoes
Pierce each sweet potato several times with a fork and place them on a baking sheet.
Bake the sweet potatoes until tender, about 50 minutes.
Once cooled, peel and puree the sweet potatoes in a food processor or blender until smooth.
Step 4: Make the Cheesecake Filling
Reduce the oven temperature to 350Β°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
Add the sugar and mix until well combined.
Add the eggs, one at a time, mixing thoroughly after each addition and scraping down the bowl.
Mix in the pumpkin pie spice, vanilla, heavy cream, and sweet potato puree until smooth.
Step 5: Bake the Cheesecake
Pour the cheesecake batter into the prepared crust.
Place the springform pan into a larger roasting pan. Pour boiling water into the larger pan until it reaches halfway up the side of the cheesecake pan.
Bake for 55-60 minutes. The edges should be set, but the center will still jiggle slightly.
Turn off the oven, crack the door open, and allow the cheesecake to rest for 1 hour in the cooling oven.
Step 6: Chill the Cheesecake
After an hour, remove the cheesecake from the water bath and place it on a cooling rack to cool completely.
Once fully cooled, refrigerate the cheesecake for at least 8 hours, or overnight, to set.
Step 7: Serve and Garnish
Before serving, top the cheesecake with whipped cream, toasted pecans, and a drizzle of salted caramel sauce. Enjoy this creamy, dreamy dessert!
This Sweet Potato Cheesecake is perfect for fall gatherings or any time you want to enjoy a comforting and decadent treat!π₯π₯π₯