Spread the Goodness

Sweet Potato Cheesecake??

As important as a moist turkey is on Thanksgiving, a good dessert is just as important.  Traditionally we associate Thanksgiving with some sort of pie, whether it's pumpkin or apple, or some other type of fruit. Initially we had the thought to do a Sweet Potato Pie with Tangerine, but then we thought lets do a Sweet Potato Cheesecake.  This Sweet Potato Cheesecake is light and delicious, the tangerine is a perfect compliment to the Sweet Potato, and did I mention it has Grand Marnier too!!

 

Sweet Potato Cheesecake with Tangerine Marmalade and Grand Marnier

2 large Sweet Potatoes

1/2 stick of unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon nutmeg

3/4 teaspoon cinnamon

4 oz Grand Marnier

1/2 cup brown sugar

1/2 jar tangerine marmalade

1/4 heavy cream

2 eggs

8 oz cream cheese (room temperature)

Just Jan's Tangerine Marmalade 1/2 a jar

Gingersnap Pecan Crust

2 cups Gingersnap crumbs

1/3 cup melted butter

1/3 cup finely chopped pecans

Boil the sweet potatoes until fork tender. Let them cool and peel them and put them into a mixer. Add the butter, vanilla, cinnamon and nutmeg, mix until the potatoes break down. Next add the brown sugar, tangerine marmalade and grand Marnier. Mix until smooth. Add eggs, and cream cheese, and heavy cream, mix until combined with sweet potato mixture. 

For the Crust; pulse some Ginger Snaps, and the pecans in a food processor until they are broken down into crumbs. As you break down the gingersnaps pour in the melted butter.  Use enough ginger snaps to yield about 2 cups.  Line a 9 inch spring form pan parchment paper and pour the crust into the bottom. Flatten out the crust, making sure it is evenly spread and covers the entire bottom of the pan. Bake in an oven at 350 degrees for 12 minutes or until set. Let the crust cool completely, then pour in the cheesecake mixture. Once the mixture has been poured into the pan, drop the pan on a table a few times to get rid of any air bubbles. 

Place the pan in a preheated 350 degree oven and bake for 70 minutes. Check the cheesecake and if it still seems loose in the center put it back in the oven. The cake is done when you insert a skewer in the center and pull it out cleanly with no cake on it. Allow the cheesecake to cool over night and firm up. Slice and enjoy.

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