Sweet Potato Cheesecake with Salted Vanilla Whipped Cream

Sweet Potato Cheesecake with a Speculoos cookie crust

and Salted Vanilla Whipped Cream

1 1/2 cup speculoos cookie crumbs

1/3 cup granulated sugar

6 tablespoons salted butter, melted

Cheesecake Filling:

2 8-ounce packages cream cheese, room temperature

1/2 cup sour cream, room temperature

1 3/4 cup sweet potato puree (about 2.5 baked and cooled sweet potatoes)

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 egg yolk, room temperature

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoons ground ginger

1/2 teaspoons ground cloves

1 teaspoon kosher salt

Salted Vanilla Whipped Cream

1/3 cup powdered sugar

2 cups heavy whipping cream, very cold

Vanilla extract

1-2 teaspoons salt

To make the crust

• Heat the oven to 375° F. Wrap the outside of a springform pan with aluminum foil.

• In a bowl, combine the cookie crumbs, sugar, and melted butter. Stir until it resembles a wet sand. Press the crust into a 9-inch springform pan until the bottom is covered in an even layer. Bake the crust until lightly golden 5 - 6 minutes. Cool completely and work on the cheesecake filling.

To make the cheesecake (no stand mixer. If you have a stand mixer, please use!)

• In a bowl mix the cream cheese, sour cream, sweet potato, and sugars until smooth for 5 minutes. Add the eggs one at a time, scraping the bowl to ensure everything is fully incorporated from the bottom.

• Add the vanilla, cinnamon, nutmeg, and ginger and mix until fully combined.

• Pour onto the parbaked speculoos crust and bake in the oven until the custard is set around the edge, but still slightly loose in the center, about 45 minutes to 1 hour. You may have to bake for slightly longer, depending on your oven, so keep an eye on it

• IMPORTANT: Once done baking, turn the oven off, leave the oven slightly open to cool and let the cheesecake rest inside for about 30 minutes.

• After 30 min, let the cheesecake continue cooling at room temperature for about 1 hour on the counter outside of the oven. Once it’s fully room temp, cover and place in the fridge to chill overnight.

Salted Vanilla Whipped Cream

• In a large bowl, pour in the cold heavy whipping cream, salt, vanilla, and sugar, and using a whisk or electric mixer, whip until medium peaks form.

To Assemble

• Run a butterknife around the edge of the springform pan and carefully release the collar, showing off the sides of the cheesecake.

• Top with the salted vanilla whipped cream and (optionally) add on the ground cinnamon for additional topping.