Sweet potato cheesecake #1
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Granulated sugar |
| ⅓ | cup | Butter or margarine; melted |
| 3 | packs | (3-oz) 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; room temperature |
| ⅓ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla extract |
Directions
CRUST
CHEESECAKE
TOPPING
From: di2@... (Diana Rattray)
Date: 17 Nov 1994 21:04:38 -0500 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 in 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 cheesecake. Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.
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