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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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