Sweet Potato Cheesecake

For the crust:

35 gingersnaps, crushed

1/4 cup pecans, finely chopped

1 stick butter, melted

For the cheesecake:

3 8oz. packages of cream cheese, room temperature

3 large eggs, room temperature

2 tablespoons maple syrup

3/4 cup light brown sugar

1 cup sweet potatoes, cooked and mashed/pureed

1 teaspoon each of the following - cinnamon, nutmeg, allspice

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 tablespoons all purpose flour

For the topping:

1 cup sour cream

1/2 teaspoon vanilla extract

1/2 teaspoon each of the following - cinnamon, ground ginger, nutmeg

1/2 cup chopped pecans

3 tablespoons maple syrup

1 tablespoon light brown sugar

Preheat the oven to 375 degrees

 Making the crust - Using a food processor or blender, pulse together the gingersnaps, pecans and melted butter. Press the crust into a 9-inch spring-form pan.  Cover the bottom of the pan evenly, going up the sides approximately 1/4 of an inch. Place in the refrigerator until ready to fill

 Making the filling - Using a mixer or a strong blender, mix together the softened cream cheese and eggs until smooth and well combined.

Add the sugar, maple syrup, sweet potato, cinnamon, allspice, nutmeg, vanilla, lemon juice and flour. Blend until smooth but not too long or too many cracks will appear on top when it bakes. 

Pour the mixture into the spring-form pan and bake for 45 minutes. You will know the cheesecake will be doe when the sides are set and the center is still a little jiggly.

Turn off the oven and leave the cheesecake in the oven with the door open for 30 minutes

Making the topping - In a medium bowl, mix together sour cream, vanilla, cinnamon, ginger, nutmeg, sugar and maple syrup together. Add the pecans

Take the cheesecake out of the oven, spread on the topping and let the cheesecake sit for another 30 minutes. Chill in the refrigerator for 4-8 hours and then serve.

adapted from homesicktexan.com