Golden sweet potato cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

If we are what we eat, I yam a sweet potato. I would be perfectly content eating sweet potatoes every single day. In fact, I did that after I graduated while I was trying to save money. And I still love them! I could eat them in any way, shape or form. But I have to say this sweet potato cheesecake tops the list.

For some reason, everything tastes better to me when someone else makes it. I never get as much satisfaction eating something I've created. This cheesecake is the exception. I was blown away the moment I sampled the filling. It's so incredibly flavorful. And the sour cream topping adds the perfect tang to balance out the sweetness. Also, the turmeric gives it a really beautiful golden color.

The crust couldn't be easier to make. The combination of gingersnap cookies, butter, sugar, and salt comes together quickly in the food processor. It's important to use good quality butter in your crust. I use Challenge unsalted butter because it's 100% real cream butter. It doesn't have any artificial or synthetic ingredients. You may wonder why I use unsalted butter since salt is on the ingredients list, but I always use unsalted butter so I have greater control over the flavor.

You can make this cheesecake up to three days in advance/ I recommend making it ASAP so you don't have to worry about trying to fit it in on Thanksgiving. You can also freeze it up to a month ahead of time.

Golden Sweet Potato Cheesecake

Yield: Makes 1, 9" cheesecake
Time: About 1 hour 15 minutes

Ingredients

For the crust

• 255 grams (9 oz) gingersnap cookies
• 114 grams (1 stick) Challenge unsalted butter, melted
• 25 grams (2 tablespoons) granulated sugar
• 1/2 teaspoon kosher salt

For the filling

• 1 (8-ounce) block cream cheese, softened
• 133 grams (2/3 cup) white sugar
• 71 grams (1/3 cup) brown sugar
• 14 grams (1 Tablespoon) fresh ginger, grated
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 16 ounces sweet potato flesh (no skin)
• 2 large eggs

For the topping

• 1 cup sour cream
• 50 grams (1/4 cup) granulated sugar
• 1/4 teaspoon ground turmeric
• Optional: Candied pecans, crystallized ginger for topping

Directions

For the crust

1. Preheat oven to 350 degrees Fahrenheit. Spray 9 1/2-inch pie dish with nonstick spray. Set aside.
2. Pulse gingersnap cookies in food processor. Add butter, sugar, and salt and pulse until it resembles wet sand.
3. Dump into pie plate and spread in even layer, making sure to press up sides. Bake until firm to touch, about 12 minutes.
4. Remove from oven and turn heat to 325 degrees Fahrenheit.

For the filling

1. Beat cream cheese and both sugars with electric mixer until no lumps remain.
2. Scrape bowl and add ginger, cinnamon, cardamom, salt, and vanilla extract. Beat until smooth, scraping sides of bowl as needed.
3. Add sweet potato and beat until smooth.
4. Add eggs and beat until just combined.
5. Pour filling into crust and spread in even layer. Bake until edges are set but center is still a bit jiggly, about 45 to 50 minutes. Remove from oven.

For the topping

1. While cheesecake is baking, mix sour cream, sugar, and turmeric.
2. Spread topping over baked cheesecake while it's still hot, Return to oven for 5 minutes.
3. Cool cheesecake on wire rack and refrigerate for at least 2 hours before serving.
4. Top with candied pecan pieces and slices of crystallized ginger before serving.