Sweet Potato or Pumpkin Cheesecake

Either way a wonderful autumn holiday dessert. Very easy to make. Makes 24 cupcakes or one 9 or10 inch or two 6 inch cakes. For a stronger brown sugar flavor, add 1 tbl molasses.

• Ready In: 1 hr 15 mins
• Serves: 24

Ingredients

• 24  ounces cream cheese
• 1⁄2 cup white sugar
• 2  cups sweet potatoes, cooked or 1 (15 ounce) can pumpkin puree
• 1⁄2 cup brown sugar
• 3  eggs
• 4  ounces butter
• 1⁄2-1  teaspoon cinnamon, to taste
• 1  teaspoon vanilla
• 1  tablespoon molasses (optional)

• CRUST

• 10  graham crackers
• 1⁄2 cup pecans
• 2  teaspoons sugar
• 2  teaspoons butter, melted

Directions

1. Preheat oven to 300 degrees.
2. Grind graham crackers in food processor with pecans, sugar and melted butter.
3. Press mixture in 9, 10 or two 6 inch cheesecake pans or 24 cupcakes.
4. Bring cream cheese and butter to room temperature and beat in mixer together with white sugar.
5. Add cooked, mashed sweet potato or pumpkin with brown sugar, and eggs to mixer.
6. Scrape down sides and bottom of mixer.
7. Add vanilla, molassas (optional) and cinnamon.
8. Pour into cupcake papers or pans.
9. Bake for one hour or until center is just almost firm, and still jiggley.