Thanksgiving is officially two Thursdays from tomorrow and you’re probably frantically trying to get your menu together, down to the perfect dessert. No? Just me? Okay!
Well, in the event that perfectly describes you, here is THE one! You know, THE one that makes you tingle inside every time you glance its way. THE one that puts a glimmer in your eye. THE one that makes your palms sweat from good vibes.
Whew, I got carried away and I’m only talking about a Sweet Potato Cheesecake. Wait, no – THE Sweet Potato Cheesecake topped with meringue! As if that wasn’t enough to hook you, all of this glory sits atop a Biscoff cookie crust. If you bring this dessert to the Thanksgiving table, it will have all of your guests in awe and asking for seconds. And if not, you need better guests – just kidding! 🙂
Traditionally graham crackers are used to make crusts for cheesecakes; however, I took a different direction and used Biscoff cookies to make the crust. Biscoff cookies’ claim to fame is the cookie that’s handed out on Delta airlines flights as an “in-flight” treat. I cannot even begin to count on one hand the number of times my parents saved those cookies for my sister when they traveled. Even though we are both out the house and making our way in the world, our parent’s job seems like it’s never done. 🙂
The meringue adds a nice fluffy finish; however, other toppings, such as, fresh whipped cream and marshmallows are other great options! If you want to jazz up the whipped cream up for the holidays, add 1 Tbsp of Bourbon or Rum. Maybe even a pecan praline topping would be a fabulous grand finish!
I always hate not having an immediate use for egg yolks when I only need whites, so if you’re feeling extra inspired to bake, you can check out my blog post for Key Lime Pie. Perfect use for egg yolks in the custard without having to just toss them.
There’s a lot of mixing, mashing, crushing and scraping involved with this recipe, but the longest and hardest part is allowing the cheesecake to sit overnight in the refrigerator without trying to sneak a piece. I promise you, the wait will be worth gold when you bite into the creamy goodness of THE one, and ONLY one, dessert your Thanksgiving gathering needs!
Sweet Potato Cheesecake with Meringue
Servings: 10-12 Slices
Prep Time: 20 Minutes
Add 1 hour if Roasting Potatoes
Cook Time: 1 hr 20 Minutes
Biscoff* Cookie Crust
- 2 Cups Biscoff Cookies, finely crushed
- 6 Tbsp Butter, unsalted and melted
- 1/4 Cup of Sugar
- 3 (8oz) Bars of Cream Cheese, softened
- 2 Cups of Sweet Potatoes**, roasted and pureed
- 1 Cup of Granulated Sugar
- 3/4 Cup Brown Sugar, packed
- 4 Eggs
- 1 tsp Vanilla
- 1/2 Cup Sour Cream
- 1/2 Cup Heavy Cream
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Salt
- 6 Egg Whites
- 1 1/2 Cup of Sugar
Biscoff* Cookie Crust:
- Preheat oven to 350 degrees and spray a 9 or 10 inch spring form pan.
- Mix cookies and sugar until well combined.
- Add butter, making sure all of the mixture is well coated and moist.
- Press cookie mixture into spring form pan and place in oven to cook for 10 minutes.
- Remove from oven and allow the crust to cool completely. Reduce the oven to 325 degrees and begin working on the cheesecake mixture.
- In a large mixing bowl, add the softened cream cheese and sweet potatoes, Mix on medium speed until well combined. Be sure to scrape the sides and bottom of the bowl. You do not want any large clumps of cream cheese.
- Add the granulated sugar and brown sugar to the mixture and continue to mix until well combined. Scrape the sides and bottom of the bowl again.
- Add in the eggs one at a time, mixing until combined after each egg addition. Add the vanilla, mix and scrape the sides and bottom of the bowl.
- Add in the sour cream, heavy cream, cinnamon, nutmeg and salt. Mix on low until combined.
- Pour cheesecake mixture into the crust and shake it to even it out.
- Place pan in oven for 1 hour and 20 minutes, or until cheesecake is done. When the edges are firm and the center still jiggles, it is done. Turn off the oven and leave the cheesecake in the oven for 1 additional hour, with the door cracked.
- After the hour has passed, remove the cheesecake from the oven and allow to cool completely on a baking rack. Cover pan with saran wrap and refrigerate overnight.
- Separate egg yolks from egg whites.
- Whisk egg whites and sugar together until combined.
- Create double boiler and stir mixture continuously until it has reached 140 degrees.
- Immediately remove mixture and place in bowl of a mixer with a whisk attachment.
- Whisk on high for 10 minutes.
- Spread meringue on cheesecake and fluff. Place under the broiler for 30 second to 1 minute. Keep an eye on it at this stage, because it will burn quickly. Slice and enjoy!
* Graham crackers, or ginger snaps can be substituted for Biscoff cookies.
** Roasting Sweet Potatoes: preheat oven to 400 degrees. Pierce potatoes with a fork and place on a foil lined baking sheet. Roast potatoes, turning periodically, for 60 to 75 minutes. Once soft, peel skin and scrape insides of the potato. Puree in a food processor or with a mixer, hand or stand.
© 2016 Biscuits & Savvy
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