Sweet Potato Cheesecake

Directions

1. Sweet Potato Puree: In a large pot, boil Cubed Sweet Potatoes, until soft and tender. Remove from heat, let cool. Once cooled, use a fork and mash sweet potatoes, until pureed.
2. Preheat oven at 350 degrees.
3. In a 9” springform pan, lightly spray with cooking spray and set aside.
4. Cheesecake base: In a bowl, add cookie Graham crumbs, melted butter, mix until all combined.
5. Press the crumbs in bottom base and spread firmly down, and about 1 inch up the sides of the prepared springform pan.
6. Bake crust in oven for 8 minutes. Remove pan from oven and cool completely.
7. Cheesecake filling: Using a hand mixer, in a large bowl add cream cheese, blend until smooth and creamy.
8. Add sugars, mix until fully combined, then add one egg at a time, until combined and scraping down the sides, repeat for each. Add spice, vanilla extract, whipping cream and sweet potato puree, mix until smooth.
9. Pour batter on top of graham cracker crust in pan. Place pan into a large deep pan and pour boiling water, until it is halfway up the side of the cheesecake pan.
10. Bake for 60 minutes, edges will be set, turn off oven, leaving the oven door slightly opened to allow to cool for one hour.
11. Remove carefully from oven and place on a cooling rack, let cool completely. Once cooled place in fridge for 8 hours.
12. Once cooled, remove from fridge and top with whipping cream, strawberries, graham crumbs and ready to serve.

What You Need