Sweet Potato Cheesecake
Sweet Potato Cheesecake
Not panicking, really…well, maybe a little. Thanksgiving is 2 weeks away!!! It snuck up on me a bit (as I knew it would, due to the fall vacation,) but I am feeling like I can still pull it all together, kinda. I made a tentative menu this week and have ordered the turkey that I want, so that part is under control. I know the potatoes that I want to have, still looking for green veggie recipes and had decided on dessert. Then, I saw this recipe and thought; well maybe two desserts, who needs green vegetables anyway (me, after 2.5 weeks of vacation food.) Still, I am sorely tempted to make this. I do love a good cheesecake and how southern that it is with sweet potatoes. I will keep you posted, but just in case anyone is looking for a show stopper dessert…let me tempt you.
FOR THE CRUST:
- 1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
- ¼ cup (50 g) sugar
- ⅓ cup (75 g) unsalted butter, melted
FOR THE CHEESECAKE FILLING:
- 1 (8-ounce / 225-g) package cream cheese, softened
- 1 cup (200 g) sugar
- ¼ cup (55 g) packed light brown sugar
- 1 ¾ cups (270 g) mashed sweet potatoes (see note)
- 2 large eggs, slightly beaten
- ⅔ cup (165 ml) evaporated milk
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly ground nutmeg
FOR THE TOPPING:
- 2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
- ⅓ cup (65 g) sugar
- 1 teaspoon vanilla extract
- 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.
- 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 (see note below,) eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
- Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.
- For 1 ½ cups mashed sweet potatoes, you’ll need to roast 1 pound (455 g) 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 mash until smooth.
This recipe is adapted from a popular dessert served at Galatoire’s, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.