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Directions:
Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350° 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° for 55 to 60 minutes or until edge is set. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.
CHEESECAKE: - 3 3 oz pkgs cream cheese -- softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 3/4 cups sweet potatoes, mashed
- 2 eggs
- 2/3 cup evaporated milk -- undiluted
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
TOPPING: - 2 cups sour cream -- room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
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