Sweet Potato Cheesecake

Recipe Ingredients

		Crust
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
1/4 cup	49g / 1.7oz	Granulated sugar
1/3 cup	65g / 2.3oz	Butter or margarine - melted
		Cheesecake
3		Cream cheese - softened
1 cup	198g / 7oz	Granulated sugar
1/4 cup	40g / 1.4oz	Light brown sugar
1 3/4 cups	414ml	Sweet potatoes - mashed
2		Eggs
2/3 cup	157ml	Evaporated milk - undiluted
2 tablespoons	30ml	Cornstarch
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground nutmeg
		Topping
2 cups	474ml	Sour cream - room temperature
1/3 cup	65g / 2.3oz	Granulated sugar
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch Springform pan.

Bake at 350F for 6 to 8 minutes. Do not allow to brown.

Remove from oven and cool. Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat in sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust.

Bake at 350F for 55 to 60 minutes or until edge is set. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350 degree oven and bake 5 minutes. Cool on wire rack.

Remove side of pan and chill several hours or overnight.

Source:
Sweet Potato Festival, Vardamon, Mississippi, 1994

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