Servings: 12 to 14
The candy-like bottom edge of the gingersnap crust makes a wonderful contrast to the creamy custard in this festive dessert.
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Make Ahead Tips
The cheesecake can be baked, cooled and chilled, wrapped well in plastic, and frozen; let it thaw in the refrigerator for a day before removing from its pan and serving.
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
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