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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Galatoire's Sweet Potato Cheesecake Recipe

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This recipe for Galatoire's Sweet Potato Cheesecake is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CRUST:

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup butter or margarine, melted

FOR THE CHEESECAKE FILLING:

3 packages (3 ounces each) cream cheese, softened

1 cup sugar

¼ cup light brown sugar

1 ¾ cups mashed sweet potatoes

2 large eggs, slightly beaten

⅔ cup evaporated milk

2 tablespoons cornstarch

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

FOR THE TOPPING:

2 cups sour cream, room temperature

⅓ cup sugar

1 teaspoon vanilla extract
Directions:
Directions:
1. Heat oven to 350 degrees F. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

2. Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until smooth. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 55 to 60 minutes.

3. Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool on wire rack. Remove side of pan, and chill for a few hours or overnight.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe by R.W. Apple, Jr., as published in The New York Times Cooking column.

 

 

 

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