Sweet Potato Pie Cheesecake

Sweet Potato Pie Filling

• 3 medium (390 g) sweet potatoes, baked

• 1/2 cup (113 g) butter

• 1 cup (198 g) granulated sugar

• 2 teaspoons (9 g) vanilla extract

• 2 large (100 g) eggs, beaten

• 1/2 cup (114 g) milk, whole or evaporated

• Put on a small pot of water and bring to a boil

• Peel and dice sweet potatoes and place in boiling water. Cook until fork tender

• Drain sweet potatoes and place in a mixer bowl.

• Add butter to the sweet potatoes and mash until smooth.

• Add the sugar(s) to the sweet potatoes and mix until well combined.

• Add the vanilla extract, milk, and the eggs.

• Mix until well combined. Set aside.

Cheesecake Filling

• 1 lb cream cheese

• 4 oz sugar (weighed)

• 1 tbsp corn starch

• 1 oz heavy cream

• 2 large eggs

• 1.5 tsp vanilla

• 1tbsp lemon juice

• With paddle attachment on mixer, cream the cream cheese and sugar together

• Add egg, vanilla and lemon juice until well mixed and no lumps

• Mix the cornstarch and heavy cream.

• Heat in microwave or stove top until thicken or just heated with steam coming off (do not over cook).

• Combine with cream cheese mix.

• Set aside

Pie crust

• 1.5 cups graham cracker (crushed)

• 1/3 cup sugar

• 6 tbsp butter, melted

• ½ tsp cinnamon

• Mix all ingredients until mixed. Press into a spring pan or muffin pans.

• Bake at 375 degrees F for 7 minutes. Cool and set aside.

Equipment list:

• Bowls

• Whisk

• Rubber spatula

• Measuring cup

• Measuring spoons

• Small spring pans

• Muffin pans

• Mixer with whisk and paddle attachments (optional)