Makes one 10-inch cheesecake (12-16 servings)
- ½ cup sugar
- 2 cups graham cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 cups peeled, cooked, and mashed or pureed sweet potatoes or unsweetened canned puree
- 24 ounces (three 8-ounce packages) cream cheese, at room temperature
- ¾ cup sugar
- 8 large eggs
- ½ cup heavy cream
- 1 ½ teaspoons vanilla
- ¼ teaspoon ground cloves
- Heat the oven to 350 degrees, with a rack in the center. Wrap several layers of heavy-duty foil around the bottom of a 10-inch springform pan
- To make the crust: Place the sugar, graham crackers, adn butter in a food processor and pulse to combine. Press the mixture into the pan. Bake for 10 minutes, or until lightly browned. Set aside to cool. Increase the oven temperature to 425 degrees. Place a roasting pan large enough to hold the springform pan in the oven. Pour in ½ inch of water.
- To make the filling: Put the sweet potatoes, cream cheese, sugar, eggs, cream, vanilla, and cloves in a large bowl. With an electric mixer, beat on medium speed until well combined and smooth, stopping to scrape down the sides of the bowl once.
- Pour into the baked crust. Set the cheesecake into the water bath. Loosely cover the cheesecake with foil and bake for 1 hour to 1 hour and 20 minutes, or until set.
- Remove from the oven and from the water bath, and let cool. Cover and refrigerate for at least 4 hours or overnight before slicing and serving. The cheesecake can be refrigerated, covered, for up to 5 days.
Recipe courtesy of Taqueria del Sol (Georgia)