How To Make The Best Sweet Potato Cheesecake

Sweet Potato Pie Cheesecake recipe

Ingredients
Crust -
1.5 cups of graham cracker crumbs
1/3 cup of brown sugar
6 tablespoons of melted butter
Filling -
2 pounds of sweet potatoes
1/2 teaspoon of nutmeg
3/4 teaspoon of cinnamon
1/4 cup of evaporated milk
1 teaspoon of vanilla
3 (8 ounce packages) of cream cheese, softened
1/2 cup of white sugar
1/2 cup of brown sugar
1/3 cup sour cream
3 eggs
Instructions
Preheat oven to 350F With a fork, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
Bake 10 minutes and set aside. Bring a large pot of water to a boil and boil sweet potatoes until they are tender, for about 45 minutes.
Run sweet potatoes under cold water to cool off. Remove skins. Transfer sweet potatoes to a large bowl and use a fork to mash them.
Use a hand mixer to blend sweet potatoes until they are creamy. Add in nutmeg, cinnamon, evaporated milk, and vanilla extract.
Beat to incorporate.
In another bowl slightly beat softened cream cheese.
Add in sugars and sour cream. Beat until smooth. Combine cream cheese mixture with sweet potato mixture.
Beat in eggs one at a time, blending well after each.
Pour filling into crust. Bake at 350F for 1 hour.
Remove cheesecake from oven (center will jiggle) and allow to cool for 1 hour.
Run a sharp knife or spatula around the edge to loosen cheesecake from pan.
Cover cheesecake with saran wrap and refrigerate for 8-12 hours to set.

Optional: sprinkle cinnamon on top of cheesecake, and serve with whipped cream. Store cheesecake in the refrigerator.