Sweet Potato Bourbon Cheesecake
Prep Time 20 minutes
Servings 12-16

Sweet Potato Bourbon Cheesecake

Beautiful cheesecake, perfect for the holidays! Our Sweet Potato Bourbon Cheesecake features a gingersnap cookie crust and a rich sweet potato and bourbon whiskey filling.

Nutrition Info Per Serving


Crust Ingredients

  • 3/4 cup gingersnap cookie crumbs
  • 1 1/2 tbs. butter or margarine, melted
  • 2 tbs. sugar

Filling Ingredients

  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes, drained
  • 2 (8 oz.) pkg. cream cheese, softened to room temperature
  • 3/4 cup heavy cream
  • 1/2 cup sugar
  • 1/3 dairy sour cream
  • 3 tbs. flour, all purpose
  • 2 tbs. bourbon whiskey
  • 1 tbs. vanilla extract
  • 1/4 tsp. salt
  • 4 large eggs, with yolks and whites separated

Steps to Prepare

  1. Preheat oven to 325°F.
  2. Mix together the crust ingredients in a bowl.
  3. Press the crust mixture into the bottom and up a half-inch side of a 9″ spring-form pan.
  4. Bake the crust for 5 minutes. Remove from the oven and cool.
  5. Place the Bruce’s Yams Cut Sweet Potatoes, cream cheese, heavy cream, sugar, flour, bourbon, vanilla, salt and egg yolks in a large bowl. Beat until smooth.
  6. Put the egg whites in a separate bowl, and beat until stiff. Fold into the sweet potato mixture.
  7. Pour the batter into the prepared crust.
  8. Bake on the center rack for 75-85 minutes.
  9. Remove from the oven and cool to room temperature.
  10. Refrigerate until cold before serving.