Sweet Potato Cheesecake
- Prep: 40 minutes
- Cook: 6 hours 40 minutes
Brought to you by the folks at Owyhee Produce, this Idaho Sweet Potato Cheesecake is the epitome of comfort food. Start with a spiced gingersnap crust that’s both crunchy and aromatic. Then, blend in silky Idaho cream cheese with smooth, roasted Owyhee sweet potatoes for a filling that’s irresistibly creamy, each bite captures the essence of Idaho’s finest ingredients. Let this cheesecake be your go-to dessert for cozy gatherings and special occasions, celebrating the best of local flavors in every luscious slice.
Categorized: Desserts
Ingredients
FOR CRUST
- 10 oz. gingersnaps
- 1/2 tsp. kosher salt
- 1/2 c. (1 stick) melted Idaho butter
FOR CHEESECAKE
- 2 (8-0z.) packages Idaho cream cheese, softened, cut into small pieces
- 3 large eggs, room temperature
- 3/4 c. White Satin granulated Idaho sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 6 oz. Idaho sour cream, room temperature
- 1/4 c. pure maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 c. roasted Owyhee Produce Sweet Potatoes, peeled and pureed in the food processor
FOR TOPPING
- 3/4 c. lightly packed dark brown sugar
- 1/4 c. White Satin granulated Idaho sugar
- 1 tbsp. ground cinnamon
- 1/2 tsp. kosher salt
- 12 tbsp. (1 ¼ sticks) melted Idaho butter, warm
- 1 3/4 c. all-purpose Idaho flour
Featured Idaho Produce
Steps
Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides.
Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.
Make filling: Reduce oven to 325°. In a large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, nutmeg ,and cinnamon. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain.
Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.
Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.
Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.
