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Sweet Potato Cheesecake

 

83

Yield

8

servings

Prep

10

min

Cook

1

hrs

Ready

9

hrs

Trans-fat Free
 

Ingredients

Crust
1 ½ cups graham cracker crumbs
*
¼ cup sugar
granulated
cup butter
or margarine
Cheesecake
3 each cream cheese
3 ounce packages, soft
*
1 cup sugar
granulated
¼ cup brown sugar, light
*
1 ¾ cups sweet potatoes, or yams
mashed
2 large eggs
cup evaporated milk
undiluted
2 tablespoons cornstarch
¼ teaspoon cinnamon
ground
*
teaspoon nutmeg
ground
*
Topping
2 cups sour cream
room temperature
cup sugar
granulated
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℉ (180℃) F 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℉ (180℃) F for 55 to 60 minutes or until edge is set.

Topping: Combine sour cream, sugar and vanilla.

Spread over warm cheesecake.

Return to 350℉ (180℃) F oven and bake for 5 minutes.

Cool on wire rack.

Remove side of pan and chill several hours or overnight.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 44645% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 164mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 182% Vitamin C 16%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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