Sweet-Potato White-Chocolate Cheesecake

Third-place winner in the Dixie Classic Fair's Village Tavern Chocolate Adventure Contest. Recipe from Shanna Campbell: Walkertown. Smooth and creamy texture, with spices that pop. Winston-Salem Journal: October 5, 2011.

Yield: 1 serving ( Serving Size: cheesecake )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Stand: 2 Hours
Chill: 8 Hours


  • Cake:
  • 2 cup(s) crushed ginger snaps, plus more for garnish
  • 1 stick(s) butter, melted
  • 3 8-ounce package(s) cream cheese, softened
  • 1 6-ounce bar(s) white chocolate, melted, plus more for garnish
  • 1 1/2 cup(s) brown sugar
  • 4 eggs
  • 1 small cooked sweet potato, peeled and mashed
  • 1/2 cup(s) orange-juice concentrate
  • 1 teaspoon(s) ground ginger
  • 1 teaspoon(s) vanilla extract
  • Caramel Glaze:
  • 1 stick(s) butter
  • 3 tablespoon(s) orange-juice concentrate
  • 3 tablespoon(s) light corn syrup
  • 1 teaspoon(s) vanilla extract
  • 1 cup(s) Heath Bits O' Brickle toffee bits
  • Garnish:
  • Slivered almonds


  1. 1. For the cake, heat oven to 350 degrees. Combine 2 cups ginger snaps and melted butter. Press into the bottom of a 9-inch springform pan. Bake 15 minutes. Let cool.
  2. 2. For the cake batter, beat the cream cheese until smooth. Add 6 ounces melted white chocolate and brown sugar. Add eggs one at a time, beating well after each addition. Add mashed sweet potato, orange-juice concentrate, ginger and vanilla. Mix well. Pour mixture over crust in the pan. Bake 1 hour.
  3. 3. Let cake stand at room temperature for 2 hours. Then chill overnight.
  4. 4. Make the caramel glaze by combining the butter, orange-juice concentrate, corn syrup, vanilla and toffee bits in a saucepan. Bring to a simmer, then simmer about 5 minutes. Remove from heat and let cool a bit. Top cake with additional crushed gingersnaps, and drizzle with additional melted white chocolate and some of the caramel glaze. Sprinkle with slivered almonds.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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