Amy Riolo: Hi! I am Amy Riolo with Bruce's Yams. And today I am going to make a classic desert featuring a fantastic fall flavor: Sweet Potato Bourbon Cheesecake. This sweet treat is perfect for Thanksgiving or any time of year and because we are using canned sweet potatoes we are saving a lot of time in the kitchen allowing more precious time to spend with family, friends and guests who will all enjoy a slice of this beautiful cheesecake.
Begin by preheating your oven to 325 degrees Fahrenheit, then mix together 3/4 cup of gingersnap cookie crumbs, 11/2 tablespoons melted butter, and 2 tablespoons sugar in a bowl. When finished, press the mixture into the bottom and up 1/2" of the side of a 9" spring form pan. Bake this crust for 5 minutes.
For the filling, place in a bowl one 15 oz can of cut sweet potatoes drained, two 8 oz packages of softened cream cheese, 1 cup heavy cream, 1/2 cup sugar, 3 tablespoons all purpose-flour, 2 tablespoons Bourbon Whiskey, 1 tablespoon vanilla extract, 1/4 teaspoon salt and lastly the yolks from four large eggs. Be sure to keep the four egg whites aside in a separate bowl, beat the sweet potato mixture until smooth.
Now with clean dry beater also beat the egg whites until they are stiff, then fold them into the sweet potato mixture. Pour the batter into the crust and bake on the center rack of your oven about 75 minutes. Once it's done, cool it on a rack to room temperature, then refrigerate until it's cold before serving.
What a flavorful take on a classic. Enjoy the Sweet Potato Bourbon Cheesecake.