Cooking With Carolyn
Jun 14, 20201 min
Copyright © 2011 by Cooking With Carolyn
Yield: 8-10 Servings
Ingredients
Crust:
1½ Cup Graham Cracker Crumbs
4 Tablespoons Melted Butter
4 Tablespoons Granulated Sugar
Filling:
1 Cup Canned Sweet Potato, drained & pureed
¾ Tsp Ground Cinnamon
¼ Tsp Ground Nutmeg
¼ Cup Granulated Sugar
2- 8 oz. pkgs. Cream Cheese, room temp
½ Cup Granulated Sugar
1 Tsp Vanilla Extract
3 Large Eggs
Directions
Preheat Oven 350 degrees
For the crust: Put about 1 package of graham crackers into a food processor. Measure out 1½ cups of graham cracker crumbs and pour into a bowl. Add the butter and sugar. Mix with a spatula until all of the crumbs are moist. Next, pour the crumb mixture into a 9-inch springform pan and press using your hand.
Bake the crust for 10 minutes at 350 degrees. Allow to cool.
For the filling: Drain and then puree sweet potatoes in a food processor. Measure out 1 cup of puree. (Reserve the remainder for another use.) In a medium size bowl, combine the puree, ¼ cup of sugar, cinnamon and nutmeg and beat well. Set aside.
In a large bowl, blend ½ cup of sugar and cream cheese together using a hand mixer until creamy. Add the vanilla and mix. Lastly, mix in 1 egg at a time until the filling is mixed well. Pour the filling over the cooled crust.
Bake for 45 minutes. Cool and then refrigerate overnight. Using a small knife, cut around the cake and release the pan sides. You can make this cheesecake 2 days ahead. Keep refrigerated and serve cold.