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what you need
mixer
2 large bowls
spring form pan
Preheat oven to 350 degrees, Bake cheesecake until it is set around the edges, but slightly jiggly in the center, about 50-55 mins. Remove from oven, let sit on the counter for 1 hour then cover with foil and sit in the refrigerator for 6 hours or overnight for best results.
INGREDIENTS:
To make the sweet potato pie filling: * this is also the recipe for a sweet potato pie filling, so feel free to use this recipe on its on and bake into a store bought pie shell.
2 large sweet potatoes or yams
2 sticks salted butter * to brown the butter, simply add the sticks of butter to a pot, turn the heat on medium and allow the butter to boil until it turns a brown color and starts to foam.. this will take about 2-3 minutes so please don't walk away from it! watch it! Allow the butter to cool about 5 minutes before using.
1 tsp salt
2 tbs cinnamon ( or to taste )
1 tbs nutmeg ( or to taste)
1 cup heavy whipping cream
1 cup brown sugar
1 & 1/4 cup white sugar
2 large eggs
mix together until nice n smooth
To make the cheesecake filling:
2 blocks soften Cream cheese
* this means to let the cream cheese sit out for a few hours to become room temp, please do not use cold cream cheese hunny, it went be sopped up and you will have a lumpy mess on your hands.
1 & 1 /4 cup white sugar
1/2 cup sour cream * room temp, so sit this out along with the cream cheese*
2 eggs
1 tsp vanilla extract
mix together until nice and smooth
To make the crust:
4 cups cinnamon toast crunch cereal
1/2 cup melted butter
Bake for 8 mins on 350 , remove from oven and let cool to work on filling.
Layer the cheesecake carefully.. start with the sweet potato filling, then cheesecake filling , then sweet potato, and end with cheesecake. Take a butter knife and simply make a pretty swirl at the TOP ONLY!! Do not swirl into the middle , because you will mess up the layers. ...only swirl the top.