Sweet Potato Cheesecake
For the Crust:
2 cups ground graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar
Combine all ingredients and lay in a greased 10-inch spring form pan, pressing firmly against the bottom of the pan. Bake at 300° F for 5-10 minutes until golden brown. Remove from oven and chill until ready to use.
For the Cheesecake:
1 pre-baked graham cracker crust, in 10-inch pan (see recipe above or buy pre-made)
24 ounces cream cheese, softened (3 packages)
1 ¼ cups packed brown sugar
1 pound sweet potatoes, peeled and roasted
2/3 cup heavy cream
2 tablespoons cornstarch
½ teaspoon cinnamon
Preheat oven to 300 degrees.
Use the paddle attachment of your stand mixer or a handheld mixer to beat the cream cheese and brown sugar until creamy.
Add the roasted sweet potato, eggs, cream, cornstarch and cinnamon and beat well. Pour the mixture into the pre-baked crust and bake in a water bath at 300° for 1 hour, or until it has set.
Refrigerate the cheesecake overnight. Serve with Caramel Sauce, fresh whipped cream and berries.
Tip: This recipe can be prepared up to one week in advance. Keep refrigerated before serving.