Bourbon / Sweet Potato Cheesecake Recipe
Indulge in our rich and creamy bourbon-infused sweet potato cheesecake, crafted with a buttery crust and topped with a hint of caramel.
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Ingredients
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Filling
Method
Filling Preparation
- 1
Mix the filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the sweet potato puree, eggs, vanilla extract, bourbon, nutmeg, and ginger. Mix until well combined and smooth.
- 2
Pour the filling
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 3
Bake the cheesecake
Bake in the preheated oven at 350°F (175°C) for about 50-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 4
Chill and serve
After cooling, refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled, optionally topped with whipped cream and a drizzle of bourbon.
