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  Recipe Home » CakesDeserts » Sweet Potato Cheesecake
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  Sweet Potato Cheesecake
  Category: CakesDeserts
  Author: Delilah Winder
  Date: 8/30/2008
  Hits: 415
Ingredients:
Crust:

1 1/2 cups of finely ground graham crackers
1/2 cup finely ground pecans
1 teaspoon ground cinnamon
1/2 cup light brown sugar
1/4 pound (1 stick) unsalted butter, melted

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar, 4 eggs, 1 cup sweet potato puree (about 1 medium sweet potato, cooked, peeled, and pureed)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1 teaspoon of vanilla extract

Sour Cream Topping:

2 cups sour cream
1 cup sugar

Instructions:
Preheat the oven to 325ºF. To make the crust, combine all of the ingredients in medium bowl, mixing until crumbly. Press into the bottom of a 10-inch springform pan and set aside while preparing the filling. To make the filling, combine the cream cheese and sugar in a large bowl and beat on high speed using a hand mixer until smooth. (You can also do this on a stand mixer using the paddle attachment.) Add the eggs one at a time, mixing until incorporated and stopping occasionally to scrape the sides of the bowl. Add the sweet potato puree, spices, and vanilla and beat until just incorporated. Pour the filling into the prepared pan and bake until the center is almost completely set. (The center will still jiggle slightly.) Place the cheesecake on a wire rack to cool completely. To make the sour cream topping, stir together the sour cream and sugar in a small bowl. To serve, carefully remove the cooled cheesecake from the pan, place on a cake plate, and spread the sour cream topping over the top.
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