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Cindy's Sweet Potato Cheesecake
To Die For!!!!
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margerine, melted

For the Cheesecake filling:
3 packages (3oz each) cream cheese, softened
1 cup sugar
1/4 cup light brown sugar
1 3/4 cups mashed sweet potatoes
2 large eggs, slightly beaten
2/3 cup evaporated milk
2 Tbls. cornstarch
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

For the Topping:
2 cups sour cream, room temperature
1/3 cup sugar
1 tsp. vanilla extract


Preheat oven to 350 degrees F.

In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press onto bottom and 1 inch up side of a 9 inch spring form pan (I use Pyrex).

Bake until set but not brown, 6 to 8 minutes. Remove from oven and cool.

Beat cream cheese with electric mixer until smooth.

Add sugar and brown sugar, beating until smooth. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust.

Bake until edge is set 55 to 60 minutes.

Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake.

Return to oven, and bake until just set, 5 minutes.

Cool on a wire rack. Remove side of spring form pan (if you had one)like I said I just use pyrex.

Then you can chill this baby for a few hours or overnight. This is way good!!


Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
New Hampshire
United States
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