This post is sponsored by Imperial Sugar. As always, all opinions and recipe are my own. Thanks for supporting the brands who support Shared Appetite!
It’s time to impress some people come dessert time. Step one? Make this Sweet Potato Cheescake with Bourbon Whipped Cream. Step two? Devour.
Can I tell you a secret? I didn’t “like” sweet potatoes or cheesecake for the first 2 decades of my life. And by like, I mean I refused to try it because I was a stubborn little jerk.
I know.
So I’ve been making up for it big time the last few years… apparently a little more with cheesecake than sweet potatoes. Either that or someone’s been shrinking my clothes again. Asheley?!
So what’s even better than sweet potatoes or cheesecake? Sweet potatoes AND cheesecake. Together… in beautiful, sweet delicious harmony. And because we’re grown-ups here…a little bourbon in the whipped cream. Because that’s what adults do. They put alcohol in stuff.
This cheesecake guys. Oh man. It’s got such a unique flavor… in a great way. It’s super creamy thanks to both cream cheese and mascarpone in the batter. And it’s rich. Like Richie Rich rich.
That biscoff cookie crust… I want all crusts from this point forward to be made with biscoff cookies.
And that crushed pecan praline topping. It adds a sugary nutty crunch that’s pretty addictive.
Asheley and I brought this to church on the night we help out with the middle school youth group because well, #sharingiscaring. All the leaders devoured it with intense ferocity. That’s right, I just said intense ferocity.
And really, if I can be honest, we brought it to share because I knew that if I didn’t, I’d eat the entire thing. Just give me a fork. Or a shovel.
Sweet Potato Cheesecake with Bourbon Whipped Cream
- Prep Time: 30 minutes
- Cook Time: approximately 2 hours
- Total Time: 2 1/2 hours
- Yield: 8–12 slices 1x
Ingredients
- 3 large sweet potatoes
- 2 (8-ounce) packages cream cheese
- 1 (8-ounce) container mascarpone
- 1/2 cup plus 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1/4 cup packed Dixie Crystals 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 Dixie Crystals 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 Dixie Crystals Confectioners Powdered Sugar
- 1 tablespoon bourbon
- Pecan Praline
- 1/2 cup chopped roasted pecans
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter
Instructions
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.
Pecan Praline
- 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).
Notes
*can substitute graham cracker crumbs, if desired.
Want More Cheesecake and Sweet Potato Goodness?
I thought so…
No Bake Caramel Apple Cheesecake Trifle
Pumpkin Cheesecake French Toast Casserole
No Bake Peach Vanilla Cheesecake Trifle
Thai Peanut Stuffed Sweet Potatoes
Apple, Bacon, and Leek Stuffed Sweet Potatoes
Dude, that is one awesome cheesecake and that bourbon whipped cream…what’s there not love?
#wolfpackeats
Loving your dark and mood pictures. Makes me want to go on a romantic date with this cheesecake. 😉
What a perfect flavor and texture combination, love this Chris!
Sweet potatoes and cheesecake!! Chris, this is incredible. I only started liking sweet potatoes in the last few years, so I totally hear ya on that. But this cheesecake! Bourbon whipped cream! It’s perfect. 🙂
Man, I am so with you on cheesecake! It took me years and years to come around (and I’m glad I finally did). This is a gorgeous treat–especially with that cloud of whipped cream!
Ha I think we all have our “stubborn little jerk” moments! This cheesecake is so impressive. Gorgeous, and the flavors sound incredible!
SO many comments!! The first is a shared change in appetite over the years, it always surprises me how foods I practically loathed/refused to eat even just a few short years ago I’m now obsessed with, and cheesecake is def one of them. Second, ohemgeee between the biscoff crust AND bourbon whipped cream I am legit swooning over this dish, SO creative and a perfect mesh of flavors!!! and lastly, your moody photography is a dream here, loving the styling Chris!!
… pinned, duh.
This cheesecake is awesome! I’ve never had sweet potato cheesecake, and I can tell you I want some! Pinning. 🙂
I wasn’t a fan of sweet potatoes growing up either but I’m so glad that I got over my stubbornness because I can now enjoy the true beauty of this cheesecake! It looks gorgeous!!! I love that you combined sweet potato with cheesecake and that bourbon whipped cream? So brilliant!
OMG that whipped creammmmm
I’m definitely impressed! I love sweet potatoes in desserts and I don’t think I’ve ever said no to cheesecake ever. Plus a biscoff cookie crust AND bourbon whipped cream?? Dead.
I didn’t like sweet potatoes for the first two decades of my life either, but you didn’t like *cheesecake*?!? How bizarre… This looks awesome – a welcome change from pumpkin cheesecake, I would imagine!
Why do you have to go and give me recipes like this just when MY pants aren’t fitting either?! You’re killing me. I’d shove this in my face with intense ferocity, for sure. Pinning! (And secretly hoping someone uses my pinterest board as a “wishlist” and makes it for me).
Sweet potato cheesecake sounds divine!!! I must try this for the dessert for Thanksgiving dinner.
Thanks so much Shibi!
Oh my goodness, this looks absolutely divine!!! That whipped cream though! Ugh. I’m just going to sit here and stare at my screen and drool for awhile longer…
Hahahaha I find myself drooling on my keyboard all the time, too 😉
…that pause is me picking up my jaw off the floor…wow…intoxicating photos and unbelievable recipe.
Thanks so much Silvia 🙂
Gorgeous , as usual. And umm, I think we need a little more whipped cream on top! lol
Hahaha you can always use more whipped cream 🙂
Holy cripes, man…that cheesecake is legit! I don’t even know where to begin. The sweet potato deliciousness or the bourbon whipped cream? I think you should just go ahead and leave a slice…nay, an entire cake…at my front door! Because we all know that’s how the wolfpack does things. Thanks in advance! #WolfpackEats
Thanks buddy! Hahaha man if you lived closer I would totally share with you. Instead, I ate my piece and your piece!
brb. dreaming about this recipe.
Everything about it is perfect! Can’t ever get too much of sweet potatoes!
Hahaha thanks so much Nicole!
I am so glad you got over your cheesecake hating – THIS is phenomenal!
I know, me too… cheesecake is way too good to miss out on!
That is one good looking and sounding cheesecake, Chris! Especially for someone who didn’t like sweet potatoes or cheesecake 🙂 You definitely made it up for the lost years! Yum!
Def making up for lost time with this one 😉 Thanks Lyuba!