Sweet Potato Cheesecake

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
16 servings
Level:
Intermediate

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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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond