Holiday Sweet Potato Cheesecake
Holiday Sweet Potato Cheesecake requires about 1 hour and 35 minutes from start to finish. This recipe serves 12. Watching your figure? This vegetarian recipe has 438 calories, 7g of protein, and 33g of fat per serving. If you have vanillan extract, glazed pecans, egg, and a few other ingredients on hand, you can make it.
Instructions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan.
Place pan on a baking sheet.
Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla.
Add eggs; beat on low speed just until combined.
In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 50-55 minutes or until center is just set and top appears dull.
Combine the sour cream, sugar and vanilla.
Bake 5-10 minutes longer or just until set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Sprinkle cheesecake with pecans if desired.