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Sweet Potato Cheesecake

Author/Submitted by: Sweet Potato Festival, Vardamon, Mississippi, 1994
Servings: 1
Categories: Cheesecakes / Desserts

Ingredients:
    CRUST:
1 1/2  cups  graham cracker crumbs
1/4  cup  granulated sugar
1/3  cup  butter or margarine, melted
    CHEESECAKE:
3  3 oz pkgs  cream cheese, softened
1  cup  granulated sugar
1/4  cup  light brown sugar
1 3/4  cups  sweet potatoes, mashed
2    eggs
2/3  cup  evaporated milk, undiluted
2  tablespoons  cornstarch
1/4  teaspoon  ground cinnamon
1/8  teaspoon  ground nutmeg
    TOPPING:
2  cups  sour cream, room temperature
1/3  cup  granulated sugar
1  teaspoon  vanilla extract

Directions:
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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