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!
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.