Sweet Potato Cheesecake Recipe Essence Magazine

Bake until a knife inserted in center goes through easily about 1 hour.

Sweet potato cheesecake recipe essence magazine. In medium size bowl mix crumbs sugar and salt. Leave cheesecake in oven but turn the oven off and leave the door cracked. Beat in eggs one at a time until blended.

Add sugar and mix until combined. Add eggs sugar vanilla salt sour cream maple syrup and cinnamon. Pat even layer of crumbs over bottom of pan and up sides.

Continue to mix scraping down sides as needed until mixture is smooth. In the bowl of a stand mixer fitted with your paddle attachment beat the cream cheese until smooth. Pour into prepared pan.

Bake in a 350º oven for 60 to 75 minutes or until a 2 1 2 inch rim around outside edge appears set when gently shaken. Beat in eggs one at a time. Beat in sweet potato mixture on low speed about 1 minute until blended.

Scrape down the sides of the bowl. Cool sweet potatoes enough to handle peel and puree. Add sweet potato puree and mix until no lumps remain.

Preheat oven at 350 degrees. Gradually beat in granulated and brown sugars scraping down sides of bowl occasionally until mixture is well blended and smooth. Preheat oven to 350 f.