Jilly made this Sweet Potato Cheesecake for Sunday dinner last night and it was so freakishly good, I dreamt about it in my sleep. I love sweet potatoes SO much, sometimes I have to look in the mirror to make sure I'm still white. Mmmmmmmm.....sweet potato pie, sweet potato fries, sweet potato muffins, sweet potato anything without marshmallows. Can I get an aaaaaaamen?
3 (8 ounces each) packages cream cheese, softened
1 cup sour cream, room temperature
1/3 cup sugar
1 teaspoon vanilla
Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat in sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set. Check center for with a knife.
Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350 oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill. This cheesecake needs to chill for at least 24 hours.
1 cube butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup powdered sugar
Combine all in a small saucepan and cook over medium high heat until mixed well and slightly thick. Spoon over individual slices of cheesecake and top with toasted pecans!
It's a little piece of heaven.
Posted by Mia & Jilly. Please come visit more of us HERE and come see the monthly giveaways that we have going on.