Sweet potato puree blended with a fool-proof New York-style cheesecake; fun to make, sumptuous results.
The cheesecake filling is 16 oz. cream cheese, 2/3 cup sugar, 1 teaspoon vanilla and two large eggs. The sweet potato filling is two cups of “candied” sweet potatoes pureed and mixed with 1/2 cup whole cream, 1/2 cup sugar, two eggs and 1/2 teaspoon cinnamon. Drop both filling mixtures alternately around a graham cracker crust with crushed pecans in an 8″ spring-form pan, Take a spoon and swirl it around a little bit; channel the Pre-Raphaelites.
Bake at 350 for about 45 minutes, turn the oven off, and remove after another half hour. Refrigerate before slicing.
