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Sweet Potato-Bourbon Cheesecake
Sweet Potato-Bourbon Cheesecake

Sweet Potato-Bourbon Cheesecake

5 Hr(s) 45 Min(s)
20 Min(s) Prep
5 Hr(s) 25 Min(s) Cook
Sweet potato and spice team up to make quite a combo in this tasty cheesecake. Our Sweet Potato-Bourbon Cheesecake takes just 20 minutes of prep time.
What You Need
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16 servings
Original recipe yields 16 servings
3/4 cup butter, divided
20 gingersnaps, finely crushed (about 1-1/3 cups)
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 2 Tbsp. granulated sugar, divided
1/3 cup packed brown sugar
1 cup drained canned sweet potatoes, mashed
1/4 cup bourbon, divided
1-1/2 tsp. pumpkin pie spice
4 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 350°F.
2
Melt 1/4 cup butter. Let remaining butter stand at room temperature to soften. Combine melted butter and gingersnap crumbs; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
3
Beat cream cheese and softened butter in large bowl with mixer until blended. Add 1 cup granulated sugar, brown sugar, potatoes, 3 Tbsp. bourbon and spice; beat until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 20 min. Reduce oven temperature to 300°F; bake 35 min. Reduce oven temperature to 250°F; bake 20 to 30 min. or until center is almost set. Remove cheesecake from oven. Increase oven temperature to 350°F.
5
Mix sour cream, remaining granulated sugar and remaining bourbon until blended; gently spread over cheesecake. Bake 5 min. or until just set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Kitchen Tips
Tip 1
Healthy Living
Save 40 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1 cup cholesterol-free egg product, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 2
Note
This creamy cheesecake can be refrigerated up to 2 days before serving.
Tip 3
Substitute
Substitute 3 Tbsp. water mixed with 1 Tbsp. vanilla for the bourbon.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 16g
80%
Trans Fat 0g
Cholesterol 135mg
45%
Sodium 320mg
14%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 5g
10%
Vitamin A
35%
Vitamin C
4%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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