This is a great twist on a traditional Thanksgiving dessert. I made several changes, starting with a gingersnap crust rather than a graham cracker crust. I whirred commercial gingersnaps in the blender and then sieved them through a flour sifter. I added 1/4 c butter as recommended for the graham crust, but no sugar. In the filling I used 2 packages 1/3 less fat cream cheese. I made yogurt cheese by draining a nonfat thick Greek style yogurt for 24 hours and subbed that in for the third package of cream cheese to reduce the fat even more. It still had a great taste and texture; I didn't really notice any difference. As others suggested I added pumpkin pie type spices (vanilla, cloves, allspice, nutmeg, and cinnamon). I tried reducing the sugar, but this is one recipe that is not overly sweetened and I ended up using the full amount. I mixed all filling ingredients except for the sweet potatoes and reserved some plain filling. I used this plain filling on the top to create marbling (it didn't work great because of the thickness of the filling, but it still looked good). I made the praline topping, cooking it to 180 degrees F on my candy thermometer and served it warm on the side, rather than pouring over the top. I baked in a water bath; it finished in about an hour and 10 minutes. I used a 10 inch springform, but next time I will use a 7 inch because it's only about an inch and half thick and I like a loftier cheesecake.
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