Sweet potato cheesecake is another down home recipe formula that will liquefy in the mouth area. Please don’t use canned sweet potatoes. They are too watering and lovely. Get the potatoes baked in the microwave oven or regular oven. It takes a little longer than regular to make this cheesecake, but it’s delightful when completed.
Sweet Potato Cheesecake
For the crust
1 1/2 cups graham party cracker or gingersnap crumbs
1/4 cup white sugar
1/3 cup butter, melted
For Pie Filling
1 lb lotion dairy products at space temperature
3/4 cup white sugar
1 tsp. vanilla flavor flavoring
3 egg at room temperature
2 tbsps flour
1 cup yams puree
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Small pinch of salt
First of all bake two small to medium sweet potatoes. Slip off the skins and place in a mixer. Puree until smooth. Set aside. You can beat by hand if you don’t have a mixer. It works just as well but takes longer.
Set oven at 350 degrees. To prevent moisture from escaping the removable spring form pan, wrap aluminum foil completely around the bottom and halfway to the top of pan.
Combine crumbs, sugar and melted butter in a bowl. Press onto bottom and 1 inch up the sides of prepared springform pan. Bake until set, about 7 minutes. Remove to rack to cool and set aside.
To prepare filling: