I am a cheesecake purist, I love the taste of plain cheesecake, so the feature picture shown for this sweet potato cheesecake is misleading. It shows what looks like a marbled type cheesecake the kind a purist like me would like, pure cheesecake with small swirls of sweet potato, not the full on blended kind like this recipe suggests. As I started to create my cake I realized that there was no way I was going to combine the delicious delicate flavor of cream cheese with the heavy, fleshy sweet potato. So what I did was strain the sweet potato through a strainer (kept the fleshy part for pie) and took the smooth sweet potato, added cinnamon, nutmeg, and white sugar, all to taste, and smoothed it at the bottom of the pan over the crust THEN I put the creamy layer of cream cheese over that (omitted the pecan topping concoction) baked it in a water bath and it came out PERFECT! The best of both worlds without mixing them up. My 4 star rating is for misleading picture and mixing sweet potato with creamcheese. But TOTALLY 5 stars for the cheesecake recipe itself!!! AND, taking a tip from another commenter, rather than using graham cracker crust, next time I will try a biscotti crust. Yum!
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I am a cheesecake purist, I love the taste of plain cheesecake, so the feature picture shown...