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.
The crust is a box of graham cracker crumbs–adding crushed pecans is a nice touch–mixed with a stick and a half of melted butter, a cup of brown sugar, packed into an 8″ spring-form pan and refrigerated until firm.
Drop both filling mixtures alternately around the crust, then take a spoon and swirl it around a little bit. Be artistic; channel the Pre-Raphaelites.
Bake at 350 for about 45 minutes, lower heat and cool for an hour. Refrigerate before slicing.
