Name: Sweetpotato Pie Cheesecake
Prep time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 1/2 cup crushed gingersnap cookies; 1/3 cup packed light brown sugar; 6 Tbsp . unsalted butter, melted; 1 pinch kosher salt; Nonstick cooking spray; 1 8- ounce package of cream cheese, cool but slightly softened; 1/2 cup sour cream, at room temperature; 1/3 cup granulated sugar; 1/4 tsp . kosher salt; 1 tsp . vanilla extract; 2 large eggs, room temperature; 1/2 cup light brown sugar; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. freshly ground nutmeg; 1/4 tsp. kosher salt; 2 cups cooked dark orange sweetpotatoes, mashed until very smooth or pureed in a food processor; 1/4 cup half-and-half; 3 Tbsp. unsalted butter, at room temperature; 2 tsp. vanilla extract; 2 large eggs, room temperature

Instructions

For the Crust

Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray. Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate.
Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.

For the Cheesecake Filling

In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.

For the Sweetpotato Topping

In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweetpotatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
Place the cheesecake on a baking sheet and bake at 350°F for 15 minutes. Reduce oven temperature to 325°F and bake for 55-60 minutes, until set along the outside and the center still has a slight jiggle (cover the edges with foil if it browns too quickly). Let cool to room temperature before refrigerating until ready to serve.

Sweetpotato Pie Cheesecake