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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Sweet Potato Cheesecake Recipe

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This recipe for Sweet Potato Cheesecake, by , is from Women of the Moose Chapter 1471 , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Millie Robinson


1 Medium Sweet Potato
1 Loaf Pound Cake (about 20 slices)
3 (8 ounce) Packages Cream Cheese
1 Cup Granulated Sugar
3 Eggs
1 Cup Heavy Cream
1 tsp. Lemon Extract
2 tsp. Vanilla Extract
2 tsp. Ground Nutmeg

Boil the Sweet Potato until tender - about 20 to 30 minutes.
Cool, peel, mash and set aside.
Preheat oven to 350. Line 2 ( 9-inch) Pie Plates with thin slices of Pound Cake.
Firmly press into bottom of pans.
You can use Sara Lee Pound Cake (or Deep Dish Graham Cracker Pie Crust).
Set aside.
In a large bowl, beat Cream Cheese until fluffy. Gradually add Sugar, mix well. Add Eggs 1 at a time, pour in Cream. Mix well. Add mashed Sweet Potato. Mix well. Stir in Lemon Extract, Vanilla Extract and Nutmeg. Mix well. Pour into Pans.
Bake 45 minutes to 1 hour or until center is almost set.
Remove from Oven and Cool at least 1 hour.




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