Sweet potato cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Granulated sugar |
| 3 | 3 oz pkgs cream cheese; soft | |
| 1 | cup | Granulated sugar |
| ¼ | cup | Light brown sugar |
| 1¾ | cup | Sweet potatoes, mashed |
| 2 | Eggs | |
| 2 | cups | Sour cream; room temperature |
| ⅓ | cup | Granulated sugar |
| ⅓ | cup | Butter or margarine; melted |
| ⅔ | cup | Evaporated milk; undiluted |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Vanilla extract |
Directions
CRUST
CHEESECAKE
TOPPING
Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350 degrees 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 sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set.
Topping: Combine sour cream, sugar and vanilla. Spread over warm cheeseca
Return to 350 degree oven and bake 5 minutes. Cool on wire rack.
Remove side of pan and chill several hours or overnight.