Sweet Potato Cheesecake

Sweet Potato Cheesecake

  • 1 prepared deep dish graham cracker crust
  • 2 pounds cream cheese, softened
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1⁄2 cups Sweet Potato Butter (see below)
  • 2 cups Greek yogurt

Press crust into a springform pan and chill. In the bowl of a stand mixer with paddle attachment, mix cream cheese until fluffy. Add eggs one at a time, alternating with additions of sugar. Add vanilla; mix well. Fold in sweet potato butter and yogurt. Pour mixture into crust and bake in a water bath for 60-70 minutes at 350 degrees. Remove from oven and chill before unmolding.

Makes 1 cake.

Sweet Potato Butter

  • 1 1/2 cups roasted sweet potatoes
  • 1/3 sugar
  • 3/4 sup apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1 1/2 teaspoons sorghum molasses

Combine all ingredients in a sauce pan and mix well. Simmer on low heat for 1 hour; stirring frequently. Remove to processor and puree.

Makes 1 ½ cups

Graham Crust

  • 1 cup Graham Cracker crumbs
  • 1/8 cup powdered milk
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1/8 cup heavy whipping cream

Combine crumbs, powdered milk and sugar by hand; mix well. Whisk together butter and cream. Add to the dry ingredients and toss well.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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