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“I have not tried this yet, but since I love cheesecake and I love sweet potatoes, I don't think it can miss. You'll need to chill this overnight. From Cooking Light (December 2002).”
READY IN:
2hrs
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F°.
  2. CRUST: Combine first 4 ingredients, tossing with a fork until well blended.
  3. Press into bottom of a 9-inch springform pan coated with cooking spray.
  4. Bake for 10 minutes; cool on a wire rack.
  5. Reduce oven temperature to 325F°.
  6. FILLING: Place yogurt and cheeses in a large bowl; beat until smooth.
  7. Add flour and next 7 ingredients (flour through nutmeg); beat well.
  8. Add eggs, 1 at a time, beating well after each addition.
  9. Place sweet potatoes in a food processor; process until smooth.
  10. Add sweet potatoes to cheese mixture, stirring until well blended.
  11. Pour cheese mixture into prepared pan.
  12. Bake for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched.
  13. Turn oven off.
  14. Cool cheesecake in closed oven 1 hour.
  15. Remove cheesecake from oven; run a knife around outside edge.
  16. Cool to room temperature.
  17. Cover and chill at least 8 hours.

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