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Once you try this sweet potato-based cheesecake, it just might compete with pumpkin pie as a Thanksgiving Day dessert staple. From the bottom of its gingersnap cookie crust to the top of its bourbon-laced sour cream frosting, every bite of this rich dessert will convince you that it should become a tradition for your holiday table.
Ingredients:
For Crust:
2 cups gingersnap cookie crumbs (about 30 cookies)
6 Tbsp. butter, melted
For Filling:
3 8-ounce packages cream cheese, softened
1/2 cup butter, softened
1-1/3 cups sugar
1 cup cooked or canned sweet potatoes, mashed
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3 Tbsp. bourbon
1 tsp. vanilla
4 eggs
For Topping:
1-1/2 cups dairy sour cream
2 Tbsp. sugar
1-1/2 Tbsp. bourbon
Additional gingersnap cookie crumbs (optional)
Ingredients:
For Crust:
2 cups gingersnap cookie crumbs (about 30 cookies)
6 Tbsp. butter, melted
For Filling:
3 8-ounce packages cream cheese, softened
1/2 cup butter, softened
1-1/3 cups sugar
1 cup cooked or canned sweet potatoes, mashed
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3 Tbsp. bourbon
1 tsp. vanilla
4 eggs
For Topping:
1-1/2 cups dairy sour cream
2 Tbsp. sugar
1-1/2 Tbsp. bourbon
Additional gingersnap cookie crumbs (optional)
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