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    Sweet Potato Cheesecake


    Source of Recipe


    by sherrykn, from Sweet Potato Festival, Vardamon, Mississippi, 1994

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3990.1

    List of Ingredients




    Crust:
    1 1/2 c Graham cracker crumbs
    1/4 c Granulated sugar
    1/3 c Butter or margarine -- melted

    Cheesecake:
    3 3-oz pkgs cream cheese -- soft
    1 c Granulated sugar
    1/4 c Light brown sugar
    1 3/4 c Sweet potatoes, mashed
    2 Eggs
    2/3 c Evaporated milk -- undiluted
    2 tb Cornstarch
    1/4 ts Ground cinnamon
    1/8 ts Ground nutmeg

    Topping:
    2 c Sour cream -- room temperature
    1/3 c Granulated sugar
    1 t Vanilla extract

    Recipe



    Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch spring-form 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 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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