HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Sweet Potato Spice Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 cup gingersnap cookie crumbs 1/2 cup chopped pecans 2 tbsp. brown sugar 4 tbsp. melted butter Filling: 24 ounces cream cheese, softened 1 1/2 cups sugar 1 cup sour cream 2 tsp. vanilla extract 1 tsp. finely grated orange peel pinch salt 4 large eggs 2 tbsp. all purpose flour 1 cup peeled, cooked, mashed and cooled sweet potato 3/4 tsp. ground cinnamon 1/2 tsp. ground ginger pinch ground cloves Directions For Crust: Preheat oven to 350 degrees. Wrap the outside of a greased 9 inch springform pan tightly with foil. Combine gingersnap crumbs, pecans and sugar in a food processor and blend until finely chopped. With processor running, add butter and blend until evenly moistened. Press crust mixture into the bottom of the prepared pan. Bake about 10 minutes until edges are lightly browned. Cool completely on a rack. Beat cream cheese in a large boil until light and fluffy, 2 to 3 minutes. Gradually add sugar and beat until smooth. On low speed, beat in sour cream, vanilla, orange peel and salt. Add eggs one at a time, beating after each addition. Beat in flour. Transfer 2 cups filling to a small bowl. Whisk in sweet potatoes, cinnamon, ginger and cloves. Transfer remaining filling to prepared pan. Place pan in a large roasting pan. Drop tablespoonfuls of sweet potato mixture over filling in pan and swirl with the tip of a knife. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake 60 to 75 minutes until center is set. Remove cheesecake from water bath and cool on a rack. Remove foil and refrigerate at least 8 hours or overnight. Remove springform sides before serving. Serves 10 to 12. Related Recipes •   Holiday Candied Pineapple Sweet Potatoes •   Potato-Onion Cakes •   Sweet Potato Chips •   Old Fashioned Crab Cakes •   Silver Dollar Crab Cakes •   Sweet Potato Latkes •   Sweet Potato Casserole •   Spicy Korean Pork Ribs •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sweet Brie Cheesecake •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Fall Sweet Potato Apple Mash •   Mediterranean Style Crab Cakes •   Sweet Potato Soup •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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