AuthorBiteSized
DifficultyBeginner
Yields1 Serving
Total Time1 day








Toppings



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.

Ingredients









Toppings



Directions

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.

Kamote Cheesecake