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Time needed: 1 day.
Makes: 1 8-inch cake pan (5 – 6 servings)
1 package cream cheese, softened
1 cup sugar
¼ cup packed light brown sugar
1 ¾ cups mashed sweet potatoes (cooked potatoes)
2 large eggs, beaten
⅔ evaporated milk
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1 cup sour cream, room temperature
⅓ cup sugar
1 teaspoon vanilla extract
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.
Beat cream cheese with an electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth.
Add sweet potatoes, eggs, evaporated milk, cornstarch, and cinnamon to the cream cheese mixture, beating until everything is well combined.
Pour the cheesecake mixture onto the prepared crust. Bake at 176 degrees Celsius until the edge is set, 45 to 55 minutes.
In a bowl, whisk sour cream, sugar, and vanilla together until well combined.
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.