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Sweet Potato Cheesecake
Crust
2 1/2 cups crushed vanilla wafer cookies
2 tablespoons sugar
1/2 cup butter, melted
Filling
2 medium sweet poatoess, peeled, cooked, mashed and cooled
3 8-oz packages cream cheese, softened
3/4 cup white sugar
1/4 cup packed brown sugar
3 eggs
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon cinnamon
1 cup sour cream
Preheat oven to 350 degrees F. Generously butter the bottom and sides of an 8-inch springform pan and set aside.
Combine the wafer crumbs, sugar and melted butter and press onto the bottom and up the sides of buttered springform pan and set aside.
In bowl of electric mixer blend cream cheese for one minute, then gradually add sugars beating until incorporated. Add eggs one at a time, blending after each addition. At medium speed, beat in cooled sweet poatoes, orange juice concentrate, cinnamon and sour cream until mixture is smooth and creamy. Don't over mix or mix at high speed as this will incorporate too much air into batter.
Pour filling into prepared, crust-lined pan. Bake at 350 degrees F for 55-60 minutes or until set. Turn off oven and let cheesecake sit in oven with door slighly open for another hour.
Remove cheesecake to a rack to cool to room temperature. Once cake is at room temperature, remove sides of springform pan and cover cake loosely with plastic wrap. Refrigerate cheesecake overnight before serving.
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From Helen's Kitchen
Baker's Best