Sweet Potato Cheesecake
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks. Lightly spray the inside with nonstick cooking spray.
In a medium bowl, combine the crushed gingersnap cookies and melted butter. Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan.
Bake the crust for 8 minutes. Remove and allow to cool completely. Increase the oven temperature to 400°F (200°C).
Prepare the Sweet Potatoes:
Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
Bake for about 50 minutes, or until tender. Let them cool completely, then peel and puree the sweet potatoes using a food processor or blender. Reduce the oven temperature to 350°F (175°C).
Make the Filling:
In a stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until fully combined.
Add the eggs one at a time, mixing well between each addition and scraping down the sides of the bowl.
Add the pumpkin pie spice, vanilla extract, heavy cream, and sweet potato puree. Mix until smooth and fully incorporated.
Bake the Cheesecake:
Pour the cheesecake batter into the cooled crust.
Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan (this water bath prevents cracking).
Bake at 350°F 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 let the cheesecake rest in the oven for 1 hour.
