Sweet Potato Buttermilk Cheesecake
- Have fun with your fall baking! These jarred cheesecakes look as good as they taste.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 12 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar, packed
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp ground cloves
- 2 Tbsp all-purpose flour
- 1/2 tsp vanilla
- 1/2 cup canned sweet potato purée
- 3 eggs
- 1/4 cup buttermilk
- 1 cup store-bought whipped cream, for garnish
- 1 cup gingersnap cookies, crumbled by hand, for garnish
- Preheat the oven to 325°F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese over medium speed until smooth, about 2–3 minutes. Add the sugar, spices, and flour, then beat an additional 2–3 minutes, stopping to scrape the bowl once or twice. Beat in the vanilla and sweet potato purée for about 30 seconds to incorporate.
- With the stand mixer running, add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Turn off the stand mixer and gently stir in the buttermilk.
- Fill 9–10 (4-oz) mason jars about 3/4 of the way full with the cheesecake mixture. Place the jars in a baking dish and fill with enough warm water to come just past halfway up the sides of the jars.
- Bake about 30–35 minutes until the cheesecake is just set but still slightly jiggly in the center. Remove from the heat and cool to room temperature. Place the jars in the refrigerator and chill until ready to serve.
- When serving, top each individual jarred cheesecake with whipped cream and crumbled gingersnap cookies.