Sweet Potato Pie Cheesecake
For the crust:
4 cups of graham cracker crumbs
1/2 cup of sugar
1 1/2 sticks of melted butter
For the cheesecake filling:
2 8-ounce packages of cream cheese
2 eggs
2 1/2 cups of sugar
2 teaspoons of vanilla extract
1 tablespoon of lemon juice
1 teaspoon of cornstarch
For the sweet potato pie filling:
3 cups of sweet potato, cooked & mashed
1 1/2 cups of sugar
2 eggs
1 tablespoon of vanilla extract
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 tablespoon of lemon juice
Preheat the oven to 350 degrees.
Assemble the crust. In a large bowl, combine the graham cracker crumbs, sugar, and butter together until smooth. Then, pour into the bottom of a spring form pan. Bake in the oven for 5 minutes. Then, remove until you’re ready to use the crust.
For the cheese cake layer, whip together the cream cheese and sugar until smooth. Then, add in the gas, lemon juice, vanilla extract, and cornstarch. Whip until smooth and set aside.
Next, to make the sweet potato pie filling. Add all of the ingredients to a bowl and mix until smooth.
To assemble, pour the cheesecake mixture into the crust. Then, carefully ad the sweet potato pie filling and smooth it using a spatula. Bake in the oven for 45 minutes or until the center of the cheesecake as just set. Remove from he oven and let come to room temperature. Then, put the cheesecake in the fridge and let it set overnight.
To serve, cut a slice and top with whipped cream along with a sprinkle of cinnamon.