This sweet potato cheesecake combines the flavors of sweet potato pie and classic cheesecake, with a buttery gingersnap crust and optional salted caramel, whipped cream, and pecans for garnish. It’s a decadent dessert perfect for the holidays!
Ingredients:
For the Crust:
8 ounces (about 25) gingersnap cookies, crushed
4 tablespoons unsalted butter, melted
For the Filling:
2 pounds sweet potatoes
24 ounces (three 8-ounce packages) cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
¼ cup heavy whipping cream
Optional Toppings:
Salted caramel sauce
Homemade whipped cream
Toasted pecans
Instructions:
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