Ingredients:

  • 200g gingersnap cookie crumbs
  • 56g unsalted butter, melted
  • 1g sea salt
  • 450g roasted sweet potato puree, cooled
  • 680g full-fat cream cheese, room temperature
  • 150g coconut sugar
  • 120g plain Greek yogurt
  • 3 large eggs, room temperature
  • 10ml vanilla extract
  • 5g ground cinnamon
  • 2g ground nutmeg
  • 1g ground cloves

Instructions:

  1. Combine 200g gingersnap crumbs, 56g melted butter, and 1g sea salt. Press firmly into a 9 inch springform pan.
  2. Bake at 175°C for 10 minutes until fragrant and slightly darkened.
  3. Beat 680g cream cheese and 150g coconut sugar until silky and completely smooth.
  4. Add 450g sweet potato puree and 120g Greek yogurt, mixing on low speed.
  5. Mix in 10ml vanilla, 5g cinnamon, 2g nutmeg, and 1g cloves until the color is uniform.
  6. Incorporate 3 eggs one at a time, mixing only until the yellow streaks disappear.
  7. Wrap the pan in heavy foil and place in a larger roasting pan filled with 1 inch of hot water.
  8. Bake at 160°C for 1 hours 15 mins until the edges are set but the center wobbles like jelly.
  9. Turn off the oven, crack the door, and let it sit for 1 hour.
  10. Refrigerate for at least 6 hours until the filling is firm to the touch.