Sweet Potato Cheesecake

Crust

2 cups graham cracker crumbs

3 tbsp sugar

2 tbsp butter, melted

1 tbsp water

cooking spray

Instructions

Preheat oven to 350 degrees

CRUST: Combine first 4 ingredients, tossing with a fork until well blended.

Press into bottom of a 9-inch springform pan coated with cooking spray.

Bake for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325 degrees.

FILLING: Place yogurt and cheeses in a large bowl; beat until smooth.

Add flour and next 7 ingredients (flour through nutmeg); beat well.

Add eggs, 1 at a time, beating well after each addition. Place sweet potatoes in a food processor; process until smooth. Add sweet potatoes to cheese mixture, stirring until well blended. Pour cheese mixture into prepared pan.

Bake for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Cool cheesecake in closed oven 1 hour.

Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Ingredients

24 oz cream cheese

1 cup sugar

4 large eggs

3 large egg yolks

3 tbsp flour

2 tsp cinnamon

1 tsp ginger

1 cup whipping cream

1 ½ cups sweet potato’s, mashed

1 graham cracker crust

Instructions

Preheat oven to 425 degrees. Mix cream cheese, sugar, and eggs until smooth, adding each egg/egg yolk one at a time. Then add the flour, cinnamon, and ginger, mixing well. Add cream and potato’s and mix until well blended. Pour into crust and bake for 15 minutes. Lower temp to 275 degrees and continue baking for one hour. Turn off oven, crack the door, leave cake in oven for several hours. Serves 16