Surprise your friends with taste and color using purple sweet potatoes. This recipe is so versatile and easy to whip up in a pinch. You can use regular sweet potatoes or a mix of the two. You can also add additional flavorings and unique toppings like a marshmallows ganache or a caramel drizzle. I love serving the purple version for Easter and the orange one for Thanksgiving. You can also sub part of the sweet potato for canned pumpkin.
The sour cream topping is delicious and nice twist to the cheesecake topping. It also helps prevent or hide any possible cheesecake cracks. I personally just like adding it for some extra sweet tang and added cake flare.
The cheesecake is a great makeahead dessert and can keep for up to 4 days in the fridge. You can also freeze slices with minimal changes when it defrosts.
Sweet Potato Cheesecake
A delicious cheesecake that can be enjoyed year round and eliminates the chance of a cracked cheesecake.
Ingredients
Cheesecake Filling
Sour Cream topping
Instructions
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Heat the oven to 350F degrees. In a food processor, mix graham cracker crumbs, nuts,sugar and melted butter until combined. Press into 9 inch springform pan with crumbs going up 1 inch up the sides. Bake for 8 -10 minutes. Remove from oven, and cool.
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Next beat the cream cheese with electric mixer until smooth. Add sugar and brown sugar gradually. Make sure to scrape down the sides of the bowl. Add sweet potatoes of choice, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
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Whisk the sour cream, sugar and vanilla to combine. Spread over warm cheesecake and bake for another 5-8 minutes. Let cool for 2 hours before refrigerating overnight. Then serve!!!