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Kamote Cheesecake

Yields1 ServingTotal Time1 day

 1 pack cream cheesesoftened
 1 cup sugar
 ¼ cup packed light brown sugar
 1 ¾ cups mashed sweet potatoescooked
 2 large eggsbeaten
  evaporated milk
 2 tbsp cornstarch
 ¼ tsp ground cinnamon
Toppings
 1 cup sour creamroom temperature
  cup sugar
 1 tsp vanilla extract
Prepare crust
1

In a medium bowl, mix graham cracker crumbs, sugar, and butter until combined. Press evenly onto the bottom and 1 inch up side of a 9-inch springform pan and bake for 5 to 8 minutes until set.

Make cheesecake mixture
2

Beat cream cheese with an electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth.

Add kamote
3

Add sweet potatoes, eggs, evaporated milk, cornstarch, and cinnamon to the cream cheese mixture, beating until everything is well combined.

Bake
4

Pour the cheesecake mixture onto the prepared crust. Bake at 176 degrees Celsius until the edge is set, 45 to 55 minutes.

Make the topping
5

In a bowl, whisk sour cream, sugar, and vanilla together until well combined.

Bake and chill
6

Spread the topping over the warm cheesecake. Return to oven, and bake until just set, about 5 minutes. Cool and remove cheesecake from pan, and chill overnight.

Nutrition Facts

0 servings

Serving size

18-inch cake pan (5-6 servings)