“Noshing with Nyah” Holiday Treats: Sweet Potato Cheesecake
‘Tis the season for a sweet treat for the kids at Mercy Home for Boys & Girls. Nyah invited a guest chef to partake in the holiday cooking festivities!
In this 2-part series of “Noshing with Nyah,” co-worker Nyah and Mercy Home resident Willie, create holiday treats perfect for eating while opening gifts and singing carols. In this first video, they make Sweet Potato Cheesecake. It’s a sweet treat that you won’t want to stop eating!
Sweet Potato Cheesecake
- 8 oz (about 25 cookies) gingersnap cookies, crushed
- 1 stick unsalted butter, melted
- 2 cups pre-cooked and smashed sweet potatoes
- 3, 8 oz packages cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream
- Preheat oven to 350°F.
- Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath.
- Lightly spray pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
- Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake gingersnap crust in preheated over for 8 minutes.
- Remove pan from oven and cool completely.
- In a bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese until smooth.
- Add sugar and milk until combined.
- Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
- Add in pumpkin spice, vanilla, heavy cream and sweet potato puree and mix until smooth.
- Pour batter into prepared crust.
- Place pan int a larger pan and pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan.
- Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it.
- At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely.
- One the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with whipped cream and salted caramel sauce.
Thanks to our former Manager of Food Service Operations Nyah Griffin, who is also a former resident of Mercy Home, for these delicious recipes and for always making sure our kids have nutritious meals!