Gingersnap Crusted Sweet Potato Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST



Sweet Potato Cheesecake with Gingersnap Crust image

Provided by Kardea Brown

Categories     dessert

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray
1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies)
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
Pinch of kosher salt
One 8-ounce package cream cheese, cool but slightly softened
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
2 cups cooked dark orange sweet potatoes, mashed until very smooth or pureed in a food processor (about 12 ounces or 2 large sweet potatoes)
1/4 cup half-and-half
3 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
  • Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
  • To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
  • Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
  • For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
  • Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

GINGERSNAP-CRUSTED SWEET POTATO CAKE



Gingersnap-Crusted Sweet Potato Cake image

I like to bring one of these glazed sweet potato cakes as a special hostess gift during the holiday season. The icing looks pretty draping down the sides and it remains glossy even after it dries. -Catherine Wilkinson, Dewey, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 13

2 teaspoons plus 1 cup butter, softened, divided
1/3 cup finely crushed gingersnap cookies (about 6 cookies)
2 cups sugar
2 large eggs, room temperature
2 cans (15-3/4 ounces each) sweet potatoes, drained and pureed
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
2-1/4 cups confectioners' sugar
1/2 cup maple syrup
3/4 teaspoon vanilla extract

Steps:

  • Grease a 10-in. tube pan with 2 teaspoons butter and coat with crushed cookies; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes. Combine the flour, baking soda, ginger, salt and cloves; gradually add to the creamed mixture., Transfer to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, maple syrup and vanilla. Pour over top of cake, allowing glaze to drape over sides.

Nutrition Facts :

HOLIDAY GINGER SNAP CRUST



Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
  • Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

SWEET POTATO CHEESECAKE W/A GINGERSNAP CRUST



Sweet Potato Cheesecake w/a Gingersnap Crust image

Sweet Potato Cheesecake w/a Gingersnap Crust has been a signature dessert of Carolyn Elliott's since 1999 as she is a connoisseur of baked cheesecake recipes. "I began baking New York Cheesecakes in the 80's. My favorite flavor though, was of the Sweet Potato Pie. I looked on the Internet one day and found a Sweet Potato...

Provided by Carolyn Elliott

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 29

CRUST (RESERVE 2 TABLESPOONS FOR TOPPING)
2 c gingersnap crumbs (i use a mini food processor. alternative: graham crackers w/spices & sugar)
3 Tbsp butter, melted (or margarine) adjust accordingly
ALTERNATIVE CRUST (RESERVE 2 TABLESPOONS FOR TOPPING)
1 2/3 c graham crackers crumbs (fine)
1/3 c white granulated sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
FILLING
24 oz 3-8 oz packages, cream cheese, softened
1/2 c butter, softened (or margarine)
1 1/3 c white granulated sugar
2 c cooked and mashed sweet potatoes (fresh or canned)
3/4 Tbsp ground nutmeg (adjust to your taste)
3/4 Tbsp ground cinnamon (adjust to your taste)
3 Tbsp maple extract (adjust to your taste) *alternative flavorings
1 Tbsp pure vanilla extract (or imitation)
4 whole eggs, large (best is @room temperature)
TOPPING (AFTER BAKED)
8 oz dairy sour cream
1 tsp maple extractmaple extract *alternative flavorings
3 Tbsp white granulated sugar
2 Tbsp sprinkle w/reserved gingersnap crumbs
*ALTERNATIVE FLAVORINGS
3 Tbsp bourbon (original recipe)
3 Tbsp rum extract
YIELD
extra batter may be used to fill custard cups for individual servings

Steps:

  • 1. In a large bowl, combine the crust ingredients and stir to mix well.
  • 2. Press crumb crust into bottom and 1 inch up sides of a buttered 10 1/2-inch spring form pan.
  • 3. Bake crust in a 350 degree oven, 8-10 minutes until just starting to deepen in color. Remove from oven and set aside.
  • 4. In a large mixing bowl, combine cream cheese and butter; beat with an electric mixer until smooth.
  • 5. Beat in sugar, scraping bowl occasionally. Add mashed sweet potatoes; beat to combine.
  • 6. Add nutmeg and cinnamon. Add flavoring of your choice and vanilla. Mix until thoroughly combined and smooth.
  • 7. Add eggs, 1 at a time, mixing just until combined after each.
  • 8. Pour batter into prepared crust to approximately 1 - 1 1/2" before you reach the top of the pan. Extra batter can be used to make an additional smaller-sized cheesecake or individual custard cups can be used with the crust being 1 gingersnap cookie or cupcake pans with paper.
  • 9. Bake in a 350 degree oven 20 minutes; reduce oven temperature to 300 degrees and continue baking 35 minutes more.
  • 10. Reduce oven temperature again to 250 degrees and continue baking 20-30 minutes more until cheesecake is set around the edges and barely juggles at the center. Use a timer or the timer on your stove works great!
  • 11. Remove cheesecake from the oven and increase oven temperature to 350 degrees.
  • 12. Meanwhile, for topping whisk together the sour cream, sugar, and flavoring.
  • 13. Carefully spread topping evenly over cheesecake. Sprinkle with additional crumbs, if desired. Bake for 5 additional minutes to just set the topping.
  • 14. Remove from oven and allow to cool 5 minutes. Run a thin-bladed knife around the edge of the pan and allow to cool completely.
  • 15. Chill several hours. I don't cover at this point, because the condensation on plastic wrap or an inverted plate, will drip onto the topping.
  • 16. Remove from pan and plate. Run long knife in between spring form pan bottom and cake and slide back onto plate.
  • 17. To pre-slice: Heat long knife in hot tap water, cut into +, then wipe blade and heat again and cut into eighths, then wipe blade and heat again and cut into sixteenths. Serves 16 slices. Reduce number of cuts for larger slices.
  • 18. Cover and refrigerate until time to serve.

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie with Gingersnap Crust image

Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

25 gingersnap cookies
7 tablespoons butter, melted and cooled
1 medium sweet potato (8 ounces), peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 cup sugar
3 large eggs
1 cup condensed milk
Whipped cream (optional)

Steps:

  • Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
  • Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
  • In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
  • Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.

GINGERSNAP CHEESECAKE CRUST



Gingersnap Cheesecake Crust image

A delicious crust for any cheesecake!

Provided by KRIS10JOY7

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
⅓ cup white sugar
⅛ teaspoon salt

Steps:

  • Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g

More about "gingersnap crusted sweet potato cake recipes"

GINGERSNAP SWEET POTATOES RECIPE | MYRECIPES
gingersnap-sweet-potatoes-recipe-myrecipes image
2007-10-29 Step 3. Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle …
From myrecipes.com
5/5 (7)
Servings 10
  • Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
  • Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13" x 9" baking dish.
  • Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.
  • Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.


SWEET POTATO CHEESECAKE IN A GINGERSNAP CRUST | BETTER ...
sweet-potato-cheesecake-in-a-gingersnap-crust-better image
2011-06-14 Instructions Checklist. Step 1. For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up …
From bhg.com
3.5/5 (9)
Total Time 1 hr 33 mins
  • For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up sides of buttered 10-1/2-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes just until color starts to deepen. Remove from oven and set aside.
  • For filling, in a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium speed until smooth. Beat in sugar, scraping sides of bowl occasionally. Add mashed sweet potatoes, nutmeg, and cinnamon; beat to combine. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, one a t a time, mixing just until combined after each addition.
  • Pour filling into prepared crust. Bake in a 350 degree F oven for 20 minutes. Reduce oven temperature to 300 degree F; continue baking for 35 minutes more. Reduce oven temperature again to 250 degrees F, continue baking for 20 to 30 minutes more or until cheesecake is set around the edge and barely jiggles at the center. Remove cheesecake from the oven. Increase oven temperature to 350 degree F.
  • Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 minutes more to just set the topping. Remove from oven and let cool for 5 minutes. Run a thin-bladed knife around the edge of the pan and let cool completely. Cover and chill for several hours. Remove cheesecake from pan. If desired, sprinkle with additional gingersnap crumbs. Makes 16 servings.


BEST SWEET POTATO CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH
best-sweet-potato-cheesecake-recipe-how-to-make-delish image
2021-08-19 Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully …
From delish.com
5/5 (3)
Total Time 6 hrs 40 mins
Servings 6-8
Calories 825 per serving
  • Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form.


SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST - RECIPE ...
sweet-potato-cheesecake-with-gingersnap-crust image
2016-08-31 Make the crust. Position a rack in the center of the oven and heat the oven to 325°F. Generously coat the bottom and sides of a 9-inch springform …
From finecooking.com
Cuisine American
Category Dessert
Servings 12-14
Calories 440 per serving


SWEET POTATO CHEESECAKE - MY BAKING ADDICTION
2019-01-09 Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely. Increase oven temperature to 400°F. Place sweet potatoes on a baking …
From mybakingaddiction.com
4.5/5 (108)
Category Cheesecake
Servings 10
Total Time 10 hrs 20 mins
  • Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
  • In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.


GINGERSNAP SWEET POTATO CASSEROLE - BETTER HOMES & GARDENS
2012-11-12 Preheat oven to 350°F. Slightly mash potatoes with a potato masher. Stir in brown sugar, 1/2 cup butter, milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet …
From bhg.com
Total Time 1 hr 30 mins
Calories 438 per serving
  • In a Dutch oven cook sweet potatoes, covered, in enough boiling lightly salted water to cover for 25 to 30 minutes or until tender; drain. Return potatoes to pan. Grease a 3-quart rectangular baking dish; set aside.
  • Preheat oven to 350°F. Slightly mash potatoes with a potato masher. Stir in brown sugar, 1/2 cup butter, milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet potato mixture to the prepared baking dish.
  • For topper, in a medium bowl combine crushed gingersnaps and 2 tablespoons melted butter. Sprinkle on top of potato mixture.
  • Bake, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in the center registers 160°F.


SWEET POTATO RUM PIE WITH WALNUT GINGERSNAP CRUST RECIPES ...
Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix.
From recipegoulash.com


GINGERSNAP CRUSTED SWEET POTATO CAKE RECIPE
Gingersnap crusted sweet potato cake recipe. Learn how to cook great Gingersnap crusted sweet potato cake . Crecipe.com deliver fine selection of quality Gingersnap crusted sweet potato cake recipes equipped with ratings, reviews and mixing tips. Get one of our Gingersnap crusted sweet potato cake recipe and prepare delicious and healthy treat for your family or …
From crecipe.com


POTATO CRUSTED LOBSTER CAKES RECIPES
GINGERSNAP-CRUSTED SWEET POTATO CAKE. I like to bring one of these glazed sweet potato cakes as a special hostess gift during the holiday season. The icing looks pretty draping down the sides and it remains glossy even after it dries. -Catherine Wilkinson, Dewey, Arizona . Provided by Taste of Home. Categories Desserts. Time 1h30m. Yield 12 servings. Number Of …
From tfrecipes.com


GINGERSNAP SWEET POTATO CASSEROLE RECIPE
Get one of our Gingersnap sweet potato casserole recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 65% Gingersnap Sweet Potatoes Myrecipes.com. 45 Min; 4 Yield; Bookmark. 60% Sweet Potato Casserole with Gingersnap Cookie Topping Bhg.com. 35 Min; 8 servings; Bookmark. 82% Gingersnap Sweet Potato Casserole Bhg.com …
From crecipe.com


SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST - RECIPE ...
Mar 15, 2018 - This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any …
From pinterest.com


SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST - RECIPE ...
Sep 8, 2016 - The candy-like bottom edge of the gingersnap crust makes a wonderful contrast to the creamy custard in this festive dessert. Sep 8, 2016 - The candy-like bottom edge of the gingersnap crust makes a wonderful contrast to the creamy custard in this festive dessert. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


I HEART RECIPES - SWEET POTATO CHEESE CAKE WITH A ...
Sweet Potato Cheese Cake with a Gingersnap Cookie Crust and Drizzles with a Rich Praline Candied Topping. Prepare to be AMAZED :) Full Recipe:...
From facebook.com


GINGERSNAP-CRUSTED SWEET POTATO CAKE RECIPE - MASTERCOOK
Gingersnap-Crusted Sweet Potato Cake Recipe. Date Added: 12/22/2014 Source: www.tasteofhome.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to …
From mastercook.com


GINGERSNAP CRUSTED SWEET POTATO CAKE RECIPES
Gingersnap Crusted Sweet Potato Cake Recipes SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST. Provided by Kardea Brown. Categories dessert. Time 3h25m. Yield 6 to 8 servings. Number Of Ingredients 21. Ingredients; Nonstick cooking spray: 1 1/2 cups crushed gingersnap cookies (about 7 ounces or 32 cookies) 1/3 cup packed light brown sugar : 6 …
From tfrecipes.com


GINGERSNAP-CRUSTED SWEET POTATO CAKE | RECIPE | SWEET ...
Aug 1, 2018 - I like to bring one of these glazed sweet potato cakes as a special hostess gift during the holiday season. The icing looks pretty draping down the sides and it remains glossy even after it dries. —Catherine Wilkinson, Dewey, Arizona
From pinterest.ca


SWEET POTATO CHEESE CAKE WITH A GINGERSNAP COOKIE …
Sweet Potato Cheese Cake with a Gingersnap Cookie Crust and Drizzles with a Rich Praline Candied Topping. Prepare to be AMAZED :) Full Recipe:...
From facebook.com


Related Search