Sweet Potato Cheesecake

1 . Stage

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 incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides. 

2 . Stage

Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.

3 . Stage

Make filling: Reduce oven to 325°. In a large bowl using a hand mixer, beat cream cheese on medium-high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, cinnamon, and nutmeg. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain. 

4 . Stage

Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.

5 . Stage

Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon, and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.

6 . Stage

Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium-sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.