Name: Sweet Potato Cheesecake
Ingredients: 1 3/4 cups graham cracker crumbs; 3 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon; 1 stick melted salted butter; 3 8-ounce packages cream cheese, at room temperature; 15- ounce canned sweet yam; 3 eggs plus 1 egg yolk; 1/4 cup sour cream; 1-1/2 cups sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon fresh ground nutmeg; 2 tablespoon all-purpose flour; 2 teaspoons vanilla extract

Sweet Potato Cheesecake

Sweet potatoes are a delectable addition to your basic cheesecake. The melding of the rich buttery flavor of the sweet potato and the smooth texture of the cream cheese are prefect together!

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Servings 10 Servings

Ingredients

Crust

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling

3 8-ounce packages cream cheese, at room temperature
15- ounce canned sweet yam
3 eggs plus 1 egg yolk
1/4 cup sour cream
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
2 tablespoon all-purpose flour
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F.
Crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
Filling: Beat cream cheese until smooth. Add sweet yam, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Dip knife in water before slicing.