Sweet Potato Cheesecake



One Year: Lemon and Potato Soup
Two Years: Cocoa Clementine Cookie Sandwiches
Three Years: Figgy Persimmon Cookies with Golden Raisins and Walnuts
Four Years: Orange-Infused Sunflower Seed Butter Granola
Five Years: Maple and Brown Butter Hazelnuts
Six Years: Banana Coconut Oatmeal Cookies
Seven Years: Avocado Horiatiki Salad

Sweet Potato Cheesecake
Adapted from NYT Cooking
Makes one 9-inch cheesecake

CRUST:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
1/4 cup sugar
1/3 cup unsalted butter, melted

CHEESECAKE FILLING:
1 8-oz package cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
1 3/4 cups mashed sweet potatoes*
2 large eggs, slightly beaten
2/3 cup evaporated milk
2 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp freshly ground cardamom
pinch allspice

TOPPING:
2 cups sour cream, room temperature (1 16-ounce container)
1/3 cup sugar
1 tsp vanilla extract
Cinnamon sticks and nutmeg, for grating

CRUST:
Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

CHEESECAKE:
Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, and spices, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.

TOPPING:
Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Transfer to wire rack. Grate cinnamon and nutmeg over the top of the cheese cake. Let cool completely on rack, then remove side of pan, and chill at least 5 hours and preferably overnight.

*For sweet potatoes, you’ll need to roast 1 pound sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and use a handheld blender to cream until smooth.

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