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Ingredients

• gingersnap cookie Crust:
• 2 C. gingersnap cookie crumbs
• 6 T. melted butter or margarine
• substitution:
• graham cracker crust
• 1 2/3 C. graham cracker crumbs
• 1/3 C. granulated sugar
• 1 t. ground ginger
• 1 t. ground cinnamon
• 1/2 t. ground cloves
• 6 T. melted butter or margarine
• Filling:
• 3 8-oz pkg. cream cheese, softened
• 1/2 C. butter or margarine, softened
• 1 1/3 C. sugar
• 1 C. cooked or canned sweet potatoes, mashed (I used about 3 cups for a huge springform pan serving 16 slices
• 3/4 t. ground nutmeg
• 3/4 t. ground cinnamon
• 3 T. imitation rum extract
• substitution: 3 T. maple extract
• (original recipe calls for 3 T. bourbon)
• 1 t. vanilla
• 4 eggs
• Topping:
• 1 1/2 C. dairy sour cream
• 2 T. sugar
• 1 1/2 T. imitation rum extract
• substitution: 1 1/2 T. maple extract
• (original recipe calls for 1 1/2 T. bourbon)
• Optional: addtional gingersnap cookie crumbs
• substitution: graham cracker crust crumbs w/o melted butter

Description

Sweet Potato Cheesecake With A Gingersnap Crust Has Been A Signature Dessert Of Carolyn Elliott's Since 1999 As She Is A Connoisseur Of Baked Cheesecake Recipes.

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