Sweet Potato Biscoff Cheesecake

Hold the Phone! Sweet Potato Biscoff Cheesecake Just Broke the Internet (and My Brain)!

Okay, fellow dessert enthusiasts, prepare yourselves. Forget everything you thought you knew about cheesecake. We're talking about a creation so epic, so unbelievably delicious, it feels like it fell from a portal directly into my kitchen: Sweet Potato Biscoff Cheesecake!

This isn't just a cheesecake; it's a multi-layered flavor fiesta, a textural wonderland, and frankly, a masterpiece of autumnal indulgence. If fall had a spirit dessert, this would be it, wearing a crown and demanding adoration.

The Unholy Trinity of Deliciousness:

We've got three distinct, yet perfectly harmonious, layers of pure bliss happening here. Let's break down this sweet potato-Biscoff-meringue-toffee dream!

The Crusader: Biscoff Cookie Crumb Crust (Bye-Bye, Graham Crackers!)

First off, we're ditching the traditional graham cracker crust like it's last season's fashion. In its place? The glorious, spiced, caramel-y crunch of Biscoff cookie crumbs!

• Game Changer: Those iconic spiced shortbread cookies are crushed and mixed with butter to form the most fragrant, crisp, and utterly addictive base you could ever imagine. It’s like a warm hug for your cheesecake, providing a sweet, spicy counterpoint to the creamy filling. Seriously, once you go Biscoff crust, you never go back.

The Heartthrob: Sweet Potato Cheesecake Batter (Hello, Fall Flavors!)

Now for the star of the show! This isn't just plain cheesecake; we're talking about a velvet-smooth, spiced masterpiece infused with the earthy sweetness of mashed sweet potatoes.

• Creamy & Dreamy: The sweet potato blends seamlessly with the cream cheese, adding a natural sweetness, a gorgeous orange hue, and an extra layer of moisture that makes this cheesecake unbelievably tender.

• Spiced Perfection: Think hints of cinnamon, nutmeg, and a touch of ginger – all those cozy fall spices that make sweet potatoes sing! It’s like Thanksgiving dessert got a major glow-up.

The Royal Toppings: Biscoff Swirl, Toasted Meringue & Sticky Toffee Drizzle!

Just when you thought it couldn't get any more extravagant, we crown this cheesecake with a trio of divine decorations that take it straight to legendary status:

• Biscoff Spread Swirl: A generous layer of luscious Biscoff spread is warmed and swirled beautifully over the top of the baked cheesecake. It melts into gooey rivers of spiced cookie butter, adding another hit of that unique Biscoff magic.

• Toasted Meringue Clouds: Piped dollops of fluffy toasted meringue add a stunning visual appeal and a delightful contrast in texture. The crisp, slightly caramelized exterior of the meringue against the creamy cheesecake is pure heaven.

• Sticky Toffee Sauce Drizzle: And for the grand finale? A generous drizzle of rich, dark, and utterly decadent sticky toffee sauce. This adds a deep, malty sweetness that ties all the other flavors together with a warm, comforting embrace. It's the ultimate cherry on top (or rather, toffee on top!).

Why This Cheesecake Will Become Your New Obsession:

• Flavor Bomb: Every single bite is a journey through sweet, spicy, creamy, crunchy, and absolutely unforgettable tastes.

• Textural Delight: From the crisp crust to the smooth filling, the soft meringue, and the gooey sauce – your mouth will be having a party!

• Showstopper Status: This isn't just a dessert; it's a conversation starter, a jaw-dropper, and guaranteed to be the star of any holiday gathering or special occasion.

• The Ultimate Fall Vibe: It encapsulates all the best parts of autumn in one glorious, sliceable package.

So, if you're ready to bake a cheesecake that transcends the ordinary and ventures into the realm of the truly spectacular, grab those sweet potatoes and Biscoff cookies. Your dessert destiny awaits!

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Sweet Potato Biscoff Cheesecake

Makes one, 9 inch cheesecake

Ingredients

Biscoff Crust:

• 1 1/2 cups biscoff cookie crumbs

• 5 tbsp salted unsalted butter melted

Sweet Potato Cheesecake Filling:

• 1 1/2 cups mashed sweet potatoes about 2 medium sweet potatoes

• 24 oz cream cheese softened

• 165g brown sugar

• 115g sugar

• 180g sour cream, room temperature

• 2 eggs, room temperature

• 1 egg yolk, room temperature

• 2 tsps vanilla extract

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground cardamom

• 1/2 teaspoon ground nutmeg

• ½ teaspoon kosher salt

• 2 tbsp cornstarch

For the Toasted French Meringue Topping:

• 3 large Egg whites (105g)

• 1/4 teaspoon Cream of tartar

• 140g sugar

• large pinch of salt

• 1 teaspoon vanilla extract

For the Sticky Toffee Sauce:

• 115g unsalted butter

• 240g heavy creamm

• 220g brown sugar

• pinch of salt

• 2 teaspoons vanilla extract

Instructions

Prepare the Mashed Sweet potatoes:

1. Preheat the oven to 400F.

2. Wash the sweet potatoes and then stab the potatoes all over with a fork to help let out steam when they get baked.

3. Place them on a baking sheet lined with aluminum foil.

4. Bake sweet potatoes for about 1 hour and 30 minutes, until fork tender. This may vary depending on how thick your potatoes are.

5. Peel the skin off of the potatoes and them mash them well until smooth. Set it aside when you are ready to make the cheesecake filling.

Make the Biscoff Crust:

1. Grease the inside of a 9 inch springform cheesecake pan with baking spray. Wrap the outside of the pan with aluminum foil and place thee pan on a baking tray.

2. Meanwhile, in a medium bowl, mix together the Biscoff cookie crumbs and melted butter.

3. Pour the crumb mixture in the bottom and sides of the 9 inch springform pan. Use the flat bottom of a glass cup to help press down the crumb mixture. Set this aside while you make the cheesecake filling.

Make the Cheesecake Filling:

1. In a large bowl, whip up the softened cream cheese on medium-high speed until smooth.

2. Pour in the sugar, eggs, and egg yolk. Mix until smooth, making sure to scrape the bottom and sides of the bowl.

3. Add in the mashed sweet potatoes, sour cream, vanilla extract, cornstarch, salt, cinnamon, ginger, cardamom, and nutmeg. Mix until everything is smooth and combined.

4. Pour the batter into the prepared Biscoff crumb lined cheesecake pan.

Bake the Cheesecake:

1. Preheat oven to 325F.

2. Carefully place the cheesecake into the oven and then carefully pour hot water into the baking sheet ensuring that the cheesecake pan is now surrounded by water.

3. Bake for about 1 hour and 15 minutes.

4. Remove the cheesecake from the oven. Let it rest for on the counter for an hour and and then remove the foil from the pan. Then gently run an offset metal spatula around the sides of the cheesecake. Remove the springform from the cheesecake.

5. Cool cheesecake for an hour at room temperature and then cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight before serving.

To Make the Sticky Toffee Sauce:

1. In a medium saucepan melt the unsalted butter over medium heat. Once the butter is fully melted, add the brown sugar and a pinch of salt. Stir the butter and brown sugar mixture constantly with a whisk or wooden spoon. Bring the mixture to a gentle boil. Continue to boil, stirring continuously, for 2 to 3 minutes. Do not rush this step, as this cooking time allows the sugar crystals to dissolve and the sauce to develop a deep, toffee flavor.

2. Remove the saucepan from the heat immediately after the 3 minutes are up. Carefully and slowly pour in the heavy cream while stirring vigorously. The mixture will bubble up rapidly and steam significantly (this is why you remove it from the heat). Continue stirring until the cream is fully incorporated and the sauce is smooth.

3. Place the saucepan back over low heat. Stir constantly for about 1 minute until the sauce is uniform and any remaining sugar lumps have dissolved.

4. Remove the sauce completely from the heat. Stir in the vanilla extract. Allow the sauce to cool slightly before serving. It will thicken considerably as it cools. Store the cooled toffee sauce in an airtight container in the refrigerator for up to 2 weeks. To reheat, microwave it briefly or warm it gently on the stovetop until it reaches your desired drizzling consistency.

To Make the French Meringue Topping:

1. Place the egg whites into your clean mixing bowl. Start beating the egg whites on medium-low speed. As soon as the whites become frothy and foamy (about 1 minute), add the cream of tartar and the pinch of salt.

2. Increase the speed to medium-high. Continue beating until the whites turn opaque white and form soft peaks(when you lift the whisk, the peaks gently curl over). With the mixer still running on medium-high speed, begin adding the sugar very slowly, about 1 tablespoon at a time. After all the sugar has been incorporated, scrape down the sides of the bowl.

3. Increase the mixer speed to high. Continue beating for several minutes until the meringue is incredibly stable and reaches stiff, glossy peaks. Once the stiff peaks are achieved, add the vanilla extract (1 tsp) and mix on low speed for just 15 seconds to fully incorporate it. Transfer the finished French meringue immediately to a piping bag and use it right away and decorate the cheesecake. Toast the meringue using a kitchen safe blow torch.