Sweet Potato Pie Swirled Cheesecake with Spiced Salted Caramel

This is a sponsored post brought to you by the NC Sweet Potato Commission. All opinions are 100% my own. 

Forget smothering sweet potatoes in butter and topping with marshmallows, this  Sweet Potato Swirled Cheesecake with Spiced Salted Caramel is a new way to serve sweet potatoes this holiday!

Not overly sweet and creamy beyond belief, your guests will not be able to resist a slice. Combined with a ginger snap cookie crust and topped with a gloriously spiced salted caramel they will be begging for seconds….even after stuffing themselves with turkey!

Sweet potatoes are chock full of nutrients. Cooked in their skin, sweet potatoes are chock full of Beta Carotene, Vitamins A and C, tons of fiber, Manganese, Complex Carbohydrates, and Antioxidants. They are also extremely low in calories, making this one healthy tater!

I recently talked in another post about how I hide vegetables in my kids food to ensure that they get their nutrients despite trying to resist eating the vegetables on the plate. Sweet Potato puree is wonderful and healthy addition to Mac and Cheese and spaghetti sauce. Try it…you will be pleasantly surprised!

Now to the fun part! The Seaside Baker has joined forces with the North Carolina Sweet Potato Commission. We want to see all of your glorious sweet potato side dishes on Instagram!!!!

Simply tag your sweet potato dish with @sweet_taters and #sweetsides for your chance to win a Rachel Ray Orange Hard Enamel 14 piece cookware set and some fun sweet potato items! Contest will run from today through December 1st, 2014. Winner will be picked and contacted by the NC Sweet Potato Commission. Make sure to follow them on Instagram for some delicious sweet and savory sweet potato recipes!

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Sweet Potato Swirled Cheesecake with Spiced Salted Caramel

Ingredients

Cheesecake

• 2 cups finely crushed ginger snap cookies
• 1 stick (8 tablespoons) butter, melted
• 24 ounces cream cheese , room temperature
• 3/4 cup granulated sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 cup cooked sweet potato puree
• 2 teaspoons ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1/4 cup sugar

Salted Caramel

• 1 packed cup brown sugar
• 1/2 cup cream
• 4 tablespoons butter
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vanilla extract
• Chopped Pecans for garnish

Instructions

1. Preheat your oven to 300 degrees if using a dark springform pan and 325 degrees if using a light colored springform pan.
2. Place rack in the middle of the oven.
3. Generously spray springform pan with non-stick cooking spray.
4. Combine gingersnap crumbs and melted butter and press into bottom and sides of pan.
5. Place in freezer while preparing the cheesecake filling.
6. Beat together cream cheese, sugar, and vanilla until smooth.
7. Add eggs, one at a time, and mix until combined.
8. In a separate bowl, mix together sweet potato puree, spices, and sugar.
9. Add 1 cup of cheesecake filling to sweet potato mixture and stir to combine.
10. Remove crust from freezer.
11. Pour sweet potato mixture into pan and spread carefully.
12. Pour remaining cheesecake filling over sweet potato mixture.
13. With a knife, carefully swirl the sweet potato mixture into the cheesecake mixture avoiding touching the crust.
14. Place cheesecake in center of the oven and bake for 1 hour or until the center is only slightly jiggly.
15. Once room temperature, chill for at least 4 hours before serving.
16. To make the caramel sauce heat brown sugar, cream, butter, salt and pumpkin pie spice in a heavy bottomed sauce pan over medium low heat.
17. Whisk gently for about 5-7 minutes until it has thickened.
18. Add Vanilla and cook for another 2 minutes.
19. Remove from heat and cool for 5 minutes then pour into jar.
20. Once room temperature, pour over cheesecake before serving and garnish with chopped pecans.