Photo: Sweet Potato Cheesecake Recipe
Ingredients
- 1 medium sweet potato
- 1 loaf pound cake (about 20 thin slices)
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon lemon extract
- 2 teaspoons vanilla extract
- 2 teaspoons ground nutmeg
Directions
Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.
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By cupcake absolute
Near Yorktown,VA.
on August 29, 2011
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One sweet potato and pound cake slices does not make a cheese cake.So Why is this listed?Maybe because of being a "quick" recipe? I'd rather use Sweet Potatoes as known in True Cheese cake recipes.This is not ok for me, Only.
By mimi48532
on May 19, 2011
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I loved this recipe! Although I must say that after I tweeked it by adding a 1/2 cup more of sugar, ground cloves, cinnamon, and nutmeg it tasted better than how I remembered it at the Sweet Auburn Bread Company in ATL. I will still stop in whenever I'm in Atlanta! They have some awesome baked goods. Thanks for putting this recipe out here. This recipe saved my $50 plus shipping and handling :-
By londie1
on November 24, 2010
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I had to actually cook the cheesecake a bit longer than the directions mentioned and when it was finally complete and cooled I felt it needed perhaps a 1/2 cup of either brown sugar or condensed sweet milk because it wasn't as sweet as I expected it to be.
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