1 bag (14-oz.) Stauffer’s Original Recipe Ginger Snap Cookies,

6 tablespoons unsalted butter or margarine, melted,

2 packages (8-oz. size each) cream cheese, softened,

1/2 cup granulated sugar, divided,

2 tablespoons all-purpose flour,

1/2 cup caramel topping sauce, divided,

1 teaspoon caramel flavored extract,

1 teaspoon vanilla extract, divided,

2 large eggs, divided,

1 large egg yolk,

1 can (15-oz.) sweet potatoes, drained and mashed,

1 teaspoon pumpkin pie spice,

1/3 cup half-and-half,

1/3 cup chopped pecans



Heat oven to 350 degrees F. Lightly spray the sides and bottom of a 9-inch non-stick springform pan, with removable rim, with non-stick cooking spray; set aside.

Place cookies in a food processor and pulse until cookies have all become crumbled. In a large bowl, combine cookie crumbs and melted butter until cookie crumbs have formed a moistened crumbled mixture. Reserve 1 cup of cookie crumb mixture and set aside for later use in forming topping. Press the remaining cookie crumb mixture evenly in the bottom of prepared greased pan. 

In another large bowl, beat cream cheese, 1/4 cup sugar, flour, 1/4 cup caramel sauce, caramel extract, 1/2 teaspoon vanilla extract, 1 large egg and large egg yolk together with an electric mixer, on medium-high speed, until cream cheese mixture filling is creamy. Spoon the cream cheese mixture filling over top of prepared crust in pan, and spread evenly to cover.

In a medium bowl, using clean beater attachments, beat mashed sweet potatoes, remaining 1/4 cup sugar, 1/2 teaspoon vanilla extract and 1 large egg, plus 1 teaspoon pumpkin pie spice and half-and-half with an electric mixer, on medium speed, until sweet potato mixture is smooth. Spoon sweet potato mixture filling, carefully, over top of cream cheese filling, and spread evenly to cover. 

Sprinkle the reserved remaining 1 cup of cookie crumb mixture evenly over top of sweet potato filling to cover. Sprinkle chopped pecans evenly over top of cookie crumb mixture to cover and complete streusel topping.  

Bake for 45 to 55 minutes, or until both fillings have set and baked thoroughly. Cool for 30 minutes. Carefully, remove side rim of pan. Refrigerate for 2 hours, or until cheesecake has chilled thoroughly. Cut into 12 individual serving wedges and serve each serving wedge piece with a spoonful of remaining 1/4 cup caramel sauce drizzled over top. Store any leftovers in refrigerator.

October 18, 2022