Recipe courtesy of Sweet Auburn Bread Company
Sweet Potato Cheesecake
- Level: Intermediate
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 333
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 27
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 110
- Sodium
- 248
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
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.