Serves: 10 to 12
2 cups ground graham cracker crumbs
4 tablespoons melted butter
1 tablespoon sugar
Combine all ingredients and lay in a greased 10-inch spring form pan, pressing firmly against the bottom of the pan. Bake at 300° F for 5-10 minutes until golden brown. Remove from oven and chill until ready to use.
1 pre-baked graham cracker crust, in 10 inch pan
24 oz. (3 pkg) cream cheese, softened
1 ¼ cups packed brown sugar
1 lb. roasted sweet potato
2/3 cup heavy cream
2 tablespoons cornstarch
½ teaspoon cinnamon
With a paddle attachment in a standing mixer, beat the cream cheese and brown sugar until creamy. Add the roasted sweet potato, eggs, cream, cornstarch and cinnamon and beat well. Pour the mixture into the pre-baked crust and bake in a water bath at 300° for 1 hour, or until it has set. Refrigerate the cheesecake overnight.
Serve with our Caramel Sauce, fresh whipped cream and berries.
Tony’s Tip: This recipe can be prepared up to one week in advance. Keep refrigerated before serving.