I Don’t Care If Cheesecake Cracks | Sweet Potato Cheesecake

Name: I Don’t Care If Cheesecake Cracks | Sweet Potato Cheesecake
Total time: 90 min
Ingredients: ½ Graham cracker, crushed; 120 ml Sugar; 60 ml Butter, melted; 450 g Cream cheese; 60 ml Brown sugar; 5 ml Cinnamon, ground; Ginger, ground; Clove, ground; 2 ml Salt; 175 ml Sweet potato; 30 ml Sour cream; 2 Egg; 5 ml Vanilla

By Glen & Friends Cooking · 90 min

Ingredients

Graham cracker · crushed½
Sugar120 ml
Butter · melted60 ml
Cream cheese450 g
Brown sugar60 ml
Cinnamon · ground5 ml
Ginger · ground
Clove · ground
Salt2 ml
Sweet potato175 ml
Sour cream30 ml
Egg2
Vanilla5 ml

Instructions

Heat the oven to 190°C (375°F). Wrap the outside of a 6-inch springform pan in aluminium foil.
Mix the crushed graham crackers, sugar and melted butter. Press into the bottom and up the sides of the pan.
Bake the crust for 15-20 minutes, then take it out and set aside.
Beat the cream cheese, both sugars, salt and spices together until creamy.
Beat in the sweet potato purée and sour cream, then add the eggs one at a time. Beat in the vanilla.
Pour the filling onto the baked crust and bake in a water bath until the edges are set but the centre is still slightly loose, about 45 minutes to 1 hour.
Let it cool gently, then refrigerate before serving.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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Egg Ginger Brown sugar Cream cheese Sour cream Sweet potato Graham cracker

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