Cheesecake ( sweet potato )

1 cheesecake

Ingredients

Quantity Ingredient
1½ cup Graham cracker crumbs
¼ cup Granulated sugar
⅓ cup Butter or margarine; melted
9 ounces Cream cheese; softened
1 cup Granulated sugar
¼ cup Light brown sugar
1¾ cup Sweet potatoes; mashed
2 Eggs
⅔ cup Evaporated milk; undiluted
2 tablespoons Cornstarch
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
2 cups Sour cream; at room temp.
⅓ cup Granulated sugar
1 teaspoon Vanilla extract

Directions

CRUST

CHEESECAKE

TOPPING

Crust: Combine crumbs, sugar and butter in bowl. Press onto bottom and 1" up on sides of 9" springform pan. Bake at 350 F. for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.

Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl.

Beat in sweet potatoes, eggs and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 F. for 55 to 60 minutes or until edge is set.

Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350 F. oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.

A prize winner from the Sweet Potato Festival, Vardamon, Mississippi, 1994. From: di2@... (Diana Rattray) in rec.food.recipes.

Formatted by Cathy Harned.

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