Sweet-Potato White-Chocolate Cheesecake |
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Prep Time: 45 Minutes Cook Time: 90 Minutes |
Ready In: 135 Minutes Servings: 1 |
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Ingredients:
2 cup(s) crushed ginger snaps, plus more for garnish |
1 stick(s) butter, melted |
3 8-ounce package(s) cream cheese, softened |
1 6-ounce bar(s) white chocolate, melted, plus more for garnish |
1 1/2 cup(s) brown sugar |
4 eggs |
1 small cooked sweet potato, peeled and mashed |
1/2 cup(s) orange-juice concentrate |
1 teaspoon(s) ground ginger |
1 teaspoon(s) vanilla extract |
1 stick(s) butter |
3 tablespoon(s) orange-juice concentrate |
3 tablespoon(s) light corn syrup |
1 teaspoon(s) vanilla extract |
1 cup(s) heath bits o' brickle toffee bits |
slivered almonds |
Directions:
1. For the cake, heat oven to 350 degrees. Combine 2 cups ginger snaps and melted butter. Press into the bottom of a 9-inch springform pan. Bake 15 minutes. Let cool.
2. For the cake batter, beat the cream cheese until smooth. Add 6 ounces melted white chocolate and brown sugar. Add eggs one at a time, beating well after each addition. Add mashed sweet potato, orange-juice concentrate, ginger and vanilla. Mix well. Pour mixture over crust in the pan. Bake 1 hour.
3. Let cake stand at room temperature for 2 hours. Then chill overnight.
4. Make the caramel glaze by combining the butter, orange-juice concentrate, corn syrup, vanilla and toffee bits in a saucepan. Bring to a simmer, then simmer about 5 minutes. Remove from heat and let cool a bit. Top cake with additional crushed gingersnaps, and drizzle with additional melted white chocolate and some of the caramel glaze. Sprinkle with slivered almonds.
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