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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Incredible, rich, sweet and oh so yummy. Ingredients:
1-1/2 cups graham cracker crumbs |
5 tablespoons butter melted |
1 cup plus 1 tablespoon sugar |
24 ounces cream cheese softened |
1 teaspoon vanilla |
1 cup mashed strained sweet potato |
3 eggs |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
whipped cream |
Directions:
1. Preheat oven to 350.
2. Make crust by combining graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Press crumbs onto the bottom and about two-thirds of the way up the sides of a spring form pan.
6. Bake for 5 minutes then set aside until ready to fill.
7. In large mixing bowl combine cream cheese, 1 cup sugar and vanilla.
8. Mix with an electric mixer until smooth.
9. Add the sweet potato, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.
10. Pour filling into the pan and bake for 70 minutes.
11. Remove from the oven and allow cheesecake to cool.
12. When cheesecake has come to room temperature chill for several hours then cut into wedges and serve with a generous portion of whipped cream on top.
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