Sweet Potato Cheesecake with Bourbon Whipped Cream
- 3 large sweet potatoes
- 2 (8-ounce) packages cream cheese
- 1 (8-ounce) container mascarpone
- 1/2 cup plus 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup packed Imperial Sugar Light Brown Sugar
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 3 eggs
- Biscoff Cookie Crust
- 1 1/4 cups biscoff cookie crumbs*
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- Bourbon Whipped Cream
- 2 cups very cold heavy cream
- 2 teaspoons pure vanilla extract
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon bourbon
- Pecan Praline
- 1/2 cup chopped roasted pecans
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter
Biscoff Cookie Crust
- Preheat oven to 350° F and position rack in center of oven. Lightly grease a 9" springform pan.
- Combine biscoff cookie crumbs and sugar in a small bowl. Drizzle in melted butter and stir until fully incorporated and the mixture resembles wet sand. Press firmly into the bottom springform pan and bake 8-10 minutes. Remove from oven and cool completely on a wire rack.
Sweet Potato Cheesecake
- Preheat oven to 400° F. Pierce sweet potatoes numerous times with a fork. Roast sweet potatoes on a foil-lined baking sheet for 45-60 minutes, until easily pierced with knife and tender. Let cool slightly. Peel and puree sweet potatoes in a food processor until smooth.
- Raise oven temperature to 450° F. Transfer 1 1/2 cups sweet potato puree to a large mixing bowl. Add cream cheese, mascarpone, granulated sugar, brown sugar, sour cream, heavy cream, bourbon and vanilla extract. Mix on low speed until just combined and smooth. Add eggs, one at a time, beating after each addition. Don't overmix to avoid excess air from being beaten into the batter.
- Pour sweet potato filling into prepared biscoff cookie crust pan and use a spatula or back of a spoon to smooth out top. Place cheesecake in center of middle oven rack, and place a pan filled halfway with hot water on lower rack directly under cheesecake. Bake for 15 minutes at 450° F, then lower oven to 250° F and continue to cook for approximately 50-60 minutes, until the edges are light brown and the center is almost set. (It will jiggle a bit.) There should be no wet spots or liquid areas in center of cheesecake.
- Turn oven off and let cheesecake sit in oven with door ajar. After 20-30 minutes, remove from oven and let cool completely on wire rack. Cover with plastic wrap and refrigerate 12 to 24 hours before slicing and serving.
- When ready to serve, top cheesecake slices with bourbon whipped cream and pecan praline.
Bourbon Whipped Cream
- In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the cream, sugar, vanilla, and bourbon on medium/medium-high speed until stiff peaks form. Taste and add additional bourbon if desired.
- Melt sugar in a small saucepan over medium heat, stirring frequently. Once dissolved, remove from heat and stir in butter until fully melted (it will bubble quite a bit). Quickly stir in pecans and lay out in a single layer on a silicone mat or greased parchment paper. Cool completely and then refrigerate until hard. Break into tiny pieces (or pulse in a food processor for a finer praline).
*Can substitute graham cracker crumbs, if desired.
Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.