Cheesecake ( sweet potato )
1 cheesecake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Granulated sugar |
| ⅓ | cup | Butter or margarine; melted |
| 9 | ounces | Cream cheese; softened |
| 1 | cup | Granulated sugar |
| ¼ | cup | Light brown sugar |
| 1¾ | cup | Sweet potatoes; mashed |
| 2 | Eggs | |
| ⅔ | cup | Evaporated milk; undiluted |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| 2 | cups | Sour cream; at room temp. |
| ⅓ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla extract |
Directions
CRUST
CHEESECAKE
TOPPING
Crust: Combine crumbs, sugar and butter in bowl. Press onto bottom and 1" up on sides of 9" springform pan. Bake at 350 F. for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.
Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl.
Beat in sweet potatoes, eggs and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 F. for 55 to 60 minutes or until edge is set.
Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350 F. oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.
A prize winner from the Sweet Potato Festival, Vardamon, Mississippi, 1994. From: di2@... (Diana Rattray) in rec.food.recipes.
Formatted by Cathy Harned.