At your Thanksgiving table maybe you have sweet potato pie, but how about serving up sweet potato cheesecake.
The recipe comes from an unlikely chef and is served up at Yvonne's House of Soul located at 65 East Prospect Avenue in Mount Vernon.
Sweet Potato Cheesecake
Cream cheese base
In a mixing bowl, place:
4-8 ounce packages of cream cheese
1 cup of sugar
Put mixer on medium, blend until ingredients are smooth.
Sweet potato base
16 oz can of sweet potatoes, mashed
½ cup of sugar
½ tablespoon of cinnamon
½ teaspoon of nutmeg
1 tablespoon of vanilla extract
¼ stick of butter
1 ounce of lemon juice
4 ounces of orange juice
In saucepan, in the melted butter, place the mashed sweet potatoes, add all other ingredients. Let cook on low heat until completely incorporated. Remove from heat; let cool, then add to cream cheese base.
Cinnamon Graham Cracker Crust
1 package of cinnamon graham crackers (crumbled)
1 tablespoon of sugar
½ stick of butter
Put in cake pan. Heat in oven for about 10 - 15 minutes. Let cool.
Pour sweet potato cream cheese into crust. Place in 350 degree oven. Cook for 45 minutes to an hour or until cake is a nice golden brown.
Let sit at room temperature for about an hour, then place in refrigerator. Should be ready to eat in 4 - 6 hours.
from Yvonne's courtsey of Prof B's exotic cheesecake
For all inquiries about Prof B's cheesecakes:
Phone: (914) 663-7685