Sweet Potato Cheescake

A nice change from sweet potato pie, this cheesecake is delectable! You can serve it with whipped cream on top or plain.

For the sweet potato puree I use a 29oz can of yams and puree them in a food processor or blender. Be sure to drain the water before you puree. You should have a little under 2 cups of puree which is fine.

You may also substitute canned pumpkin (NOT pumpkin pie filling!) in place of the sweet potatoes. It's still delicious.

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 (8oz) pkgs cream cheese, room temperature softened
2 cups pureed sweet potatoes
3 eggs +1 egg yolk
1/4 cup sour cream
1 & 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. mix until thouroughly combined.
Add melted butter, stir until all crumbs are coated with butter. Press along the bottom and sides of springform pan.

For filling:
Beat cream cheese until smooth.

Add sweet potato puree and remaining ingredients. Beat until smooth.

Pour into crust, spreading mixture evenly. Place in oven for 1 hour. Remove from oven and let stand for 15 minutes. Cover with plastic wrap or waxed paper and refrigerate for 4-5 hours or overnight before serving.