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