Sweet Potato Cheesecake With Cinnamon Whip Cream Topping

Sweet Potato Cheesecake with Cinnamon Whip Cream topping that will steal your heart.

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 10in cheesecake

Ingredients

• For the Graham cracker crust

• 1 2⁄3 cups graham cracker crumbs
• 1⁄3 cup granulated sugar
• 2 1⁄2 ounces unsalted butter, plus
• 1  teaspoon  melted butter, for the pan

• For The Cheesecake

• 4 (8 ounce) packages cream cheese, at room temperature
• 2  cups granulated sugar
• 1  tablespoon all-purpose flour
• 4  large eggs, at room temperature
• 2  tablespoons fresh lemon juice
• 1  teaspoon pure vanilla extract
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 2  lbs sweet potatoes

• For the Cinnamon Whip Cream

• 2  cups heavy cream
• 1⁄3 cup sugar
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon vanilla

Directions

1. 4 hours before you begin set the cream cheese, eggs and sour cream on counter to reach room temperature. cook sweet potatoes in oven on 350 for 1 hour in a large bowl , combine the graham cracker crumbs and sugar. Stir in the 2 1/2 ounces of butter until the crumbs are evenly moistened. place the crumbs into a 10-inch spring form pan that's about 2 1/2 inches deep and press them firmly into the bottom and halfway up the sides. Bake until the crust is fragrant and warm to touch, 7 minutes don't let crust brown too much. let the pan cool while preparing cheesecake batter. beat the cream cheese with sugar at medium speed until the mixture is smooth and somewhat fluffy. beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 seconds after each egg is added just until the eggs are incorporate, and scraping the bowl each time, but don't over beat. Add the sour cream, lemon juice, cinnamon, nutmeg, and vanilla. Puree sweet potatoes and add to cheesecake mixture. beat on low for 30 seconds or until smooth and have the consistency of a milkshake. Wrap the outside of the pan tightly with two sheets of extra-wide heavy duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of the melted butter but don't touch the crust. Pour the batter into the crust, covering the crust completely and come within about 1/2 inch of the pan's rim. Place the pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the spring form pan Bake at 350 until the top of the cake is golden brown and doesn't wobble in the middle when the pan is nudge. A little jiggle is fine but not alot. Let cheesecake set for about an 1 hour and 20 minutes to set. Refrigerate uncovered for 8 hours or overnight. Pour Heavy cream in a cold glass bowl and beat on high speed slowly mix in sugar, cinnamon, and vanilla. Beat until stiff peaks are formed. serve a scoop of whip cream cream on each slice of cheesecake.