Sweet Potato Cheesecake

Instructions

1. Prepare the sweet potatoes
   Preheat oven to 400°F (200°C). Wash and prick 2 medium sweet potatoes with a fork. Roast for 45-60 minutes until very soft. Let cool, then peel and mash until smooth. Measure out 2 cups and set aside.
2. Make the crust
   Reduce oven temperature to 325°F (165°C). In a medium bowl, combine gingersnap crumbs and melted butter until mixture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool completely on a wire rack.
3. Create the filling
   In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and fluffy, about 3 minutes. Add mashed sweet potatoes and beat until well combined. Add eggs one at a time, beating well after each addition. Beat in sour cream, flour, vanilla, and spices until just combined. Do not overmix.
4. Prepare for water bath
   Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least halfway up the sides. Place the springform pan in a larger roasting pan. Pour the cheesecake filling into the crust.
5. Bake the cheesecake
   Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Carefully transfer to the oven and bake for 1 hour to 1 hour 10 minutes, until the edges are set but the center still jiggles slightly when shaken.
6. Cool properly
   Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, then run a knife around the edges to loosen. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours or overnight.
7. Garnish and serve
   When ready to serve, remove the sides of the springform pan. If desired, whip the heavy cream until stiff peaks form and pipe decoratively around the edges. Sprinkle with toasted pecans. Slice with a warm, clean knife for neat portions.