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.
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
- 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
- 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
- 2 cups very cold heavy cream
- 2 teaspoons pure vanilla extract
- 2/3 cup Dixie Crystals Confectioners Powdered Sugar
- 1 tablespoon bourbon
- 1/2 cup chopped roasted pecans
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter
- 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.
- 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.
- 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.