Tuesday, December 27, 2011

Sweet Potato Cheesecake





Servings: 10 – 12
Prep Time: 90 minutes
Cook Time: 60 minutes

Things you’ll need:
9 inch Springform Pan
Mixer

Ingredients:
Sweet Potato Filling
1 small sweet potato
2 tbsp butter
¼ cup sugar
½ tsp nutmeg
½ tsp cinnamon
1 tsp vanilla
1 egg

Crust
2 cups cookie or graham cracker crumbs
1 tbsp sugar
3 tbsp melted butter

Cheesecake Filling:
2  8oz Cream Cheese softened
1 14oz can of Sweetened Condensed Milk
2 eggs
2 tsp  Pure Vanilla Extract
1 tsp Lemon Extract

Place sweet potato in a large sauce pan and cover with water
Boil over medium high heat for about 45 minutes or until a spoon easily pierces the skin
Remove potato from water and wrap in 3 or 4 paper towels.
Squeeze potato to get as much water out of it as possible
Remove potato’s skin and place in large mixing bowl.
Mix on high stopping ever minute to remove and strings from mixer paddle
Mix in butter. Then mix in the next 5 ingredients. Set aside.

Preheat oven to 325˚
In a medium bowl mix cookie crumbs and sugar. Then stir in butter. The mixture should be crumbly.
Press into bottom and up 1 inch on the sides of a 9 inch springform pan.
Place in oven and bake crust for 10 minutes.
Remove from oven and wrap bottom of pan with aluminum foil. Place pan on a cookie sheet and set aside.

In a large bowl beat cream cheese until smooth
Add condensed milk to bowl and blend until smooth
Add in eggs, vanilla and lemons extract and beat until smooth
Pour 1/3 of cream cheese mixture into hot crust
Layer with sweet potato mixture
Top with remaining cream cheese mixture
With a butter knife place in cheesecake being careful not to touch crust. With knife make swirls to create a marble effect.

Bake for 1 hour.
Remove from oven and let cool completely.
Refrigerate for 6 – 8 hours


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