A perfect fall dessert.

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COOK THIS NOW

By Tara O'Brady

An autumnal homage to the Basque classic, this sweet potato cheesecake has just a hint of spice and is baked until it is a deep copper, with a plush, velvety interior. Making your own sweet potato purée is a modest effort that makes all the difference, imparting the true, undeniable flavor of sweet potato.

INGREDIENTS

• 2 lb. sweet potatoes (3–4 large), preferably garnet, scrubbed
• Unsalted butter (for pan)
• 24 oz. cream cheese (not low-fat), room temperature
• 1 cup (200 g) granulated sugar
• ¼ cup (50 g) light brown sugar
• 3 large eggs
• ½ cup sour cream (not low-fat), room temperature
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract
• ¼ cup (31 g) all-purpose flour
• ½ tsp. ground cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. ground nutmeg
Special equipment
• A 9"-diameter springform pan

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