sweet potato cheesecake

from the new york times, 20 Nov. 2002

This is the best cheesecake I've ever eaten, and it's not even the worst for you (like that's a factor!). I made it for Thanksgiving dinner this year, to universal acclaim. This one's a keeper.

For the crust:

  • 1.5 C graham cracker crumbs
  • 1/4 C sugar
  • 1/3 C butter, melted

For the filling:

  • 9 oz. cream cheese, softened
  • 1 C sugar
  • 1/4 C light brown sugar
  • 1.75 C mashed sweet potatoes
  • 2 large eggs, slightly beaten
  • 2/3 C evaporated milk
  • 2 T cornstarch
  • 1/4 t ground cinnamon
  • 1/8 t ground nutmeg

For the topping:

  • 2 C sour cream, room temperature
  • 1/3 C sugar
  • 1 t vanilla

Heat oven to 350F. 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 springform (or removable-bottom) pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

Beat cream cheese with electric mixer (or fork) 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 wire rack. Remove side of pan, and chill for a few hours or overnight (or just eat it -- what the fuck).