How to Make Sweet Potato Cheesecake

Thanksgiving Recipe

Do you love both cheesecake and sweet potato pie? Try a recipe that combines the delicate flavors of both desserts! This sweet potato cheesecake is simple yet delicious. You will need a springform cheesecake pan, or you can alter the recipe to accommodate a traditonal pie pan.

Ingredients:

1 large sweet potato, about 1 pound
16 oz cream cheese, softened
1 cup honey
2 eggs
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp vanilla extract
graham cracker crust for the bottom of the pan

Boil the sweet potato its skin for about an hour, or until it is soft when pierced with a fork. Place the sweet potato in ice water to cool it down quickly before removing its skin. Place it in a bowl and mash it with the honey and spices.

Add the softened cream cheese, eggs, and vanilla. Blend the sweet potato pie filling by hand until it is well mixed. For a fluffier pie, you can beat the mixture with an electric mixer.

Pour the batter into the springform pan and bake the pie at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean. The sweet potato cheesecake may puff up and then sink back down as it cooks, forming cracks. This is normal, but if the look bothers you, you can top the pie with whipped cream before serving.

Let the pie cool completely before releasing the side of the springform pan. Chill the dessert for one hour before serving.