Sweet Potato Cheesecake In A Gingersnap Crust Food

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.

GALATOIRE'S SWEET POTATO CHEESECAKE

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
• Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
• Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

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.

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 PIE WITH GINGERSNAP CRUST

Steps:

• Heat oven to 325°F
• Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
• Turn oven up to 375°F 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, 30-35 minutes. Serve at room temperature with whipped cream, if desired.

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.

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.

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.

GINGERSNAP-CRUSTED SWEET POTATO CAKE

Steps:

• Grease a 10-in. tube pan with 2 teaspoons butter and coat with crushed cookies; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes. Combine the flour, baking soda, ginger, salt and cloves; gradually add to the creamed mixture., Transfer to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, maple syrup and vanilla. Pour over top of cake, allowing glaze to drape over sides.