Sweet Potato Cheesecake
This recipe made a very delicious basic cheesecake that filled up the entire springform pan. Would definitely make again.
Things I did differently: Baked sweet potatoes in microwave, scooped out flesh and whipped them with a hand mixer - came out nice and smooth. Added cinnamon, nutmeg, and a splash of molasses to the filling.
I'd argue heavy cream doesn't do much for the texture, and it would be okay if you omitted it. I did not make the praline topping, as the cake is already super rich, but did serve it with a homemade eggnog flavored whipped cream.
Nice, reliable recipe!
2 users found this review helpful
Dec. 23, 2007