Name: Sweet Potato Bourbon Cheesecake
Prep time: 20 min
Yield: 12-16
Ingredients: 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

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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.

Prep Time:

20 minutes

Cook Time:

90 Minutes

Servings:

12-16

Ingredients:

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:

Preheat oven to 325°F.
Mix together the crust ingredients in a bowl.
Press the crust mixture into the bottom and up a half-inch side of a 9″ spring-form pan.
Bake the crust for 5 minutes. Remove from the oven and cool.
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.
Put the egg whites in a separate bowl, and beat until stiff. Fold into the sweet potato mixture.
Pour the batter into the prepared crust.
Bake on the center rack for 75-85 minutes.
Remove from the oven and cool to room temperature.
Refrigerate until cold before serving.

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.

Prep Time:

20 minutes

Cook Time:

90 Minutes

Servings:

12-16

Ingredients:

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:

Preheat oven to 325°F.
Mix together the crust ingredients in a bowl.
Press the crust mixture into the bottom and up a half-inch side of a 9″ spring-form pan.
Bake the crust for 5 minutes. Remove from the oven and cool.
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.
Put the egg whites in a separate bowl, and beat until stiff. Fold into the sweet potato mixture.
Pour the batter into the prepared crust.
Bake on the center rack for 75-85 minutes.
Remove from the oven and cool to room temperature.
Refrigerate until cold before serving.

Share This Recipe:

Sweet Potato Bourbon Cheesecake

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Sweet Potato Bourbon Cheesecake

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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