Sweet Potato Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You need a 10" springform pan or 9" with 3" sides.
  • Preheat oven to 325 degrees.
  • Crust.
  • Mix pecans and sugar.
  • Beat egg whites until frothy.
  • Add enough egg white to the mixture so that nuts and sugar hold together in a ball.
  • Spray pan with oil, and press mixture into pan.
  • (OR you can use a graham cracker crumb crust).
  • Filling.
  • Cook bourbon or rum in a small pan until reduced by half.
  • Cook sweet potatoes and mash the pulp until smooth.
  • Measure 1 cup pulp and set aside.
  • In a mixing bowl, blend cream cheese with the sugar until smooth.
  • Add the flour and blend together.
  • Add the eggs and yolks; blend until smooth.
  • Scrape down sides of the bowl to prevent lumps.
  • Add bourbon, sweet potato puree, cinnamon and nutmeg.
  • Blend completely.
  • Pour batter into pan over crust.
  • Bake at 325 degrees for 1 1/2 hours.
  • The cheesecake should be firm and slightly colored on top.
  • Nothing should stick to finger when the center is touched.
  • Remove from oven and let cool for one hour.
  • Run a knife around the edge of the pan.
  • Refrigerate overnight or at least 2 hours.
  • Keep refrigerated until serving.
  • Serve with whipped cream.
  • Tips:
  • If you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs.
  • Vanilla or coconut rum can also be used in this recipe.
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