Excellent choice for a Thanksgiving dessert, from New Orleans famed Galatoire's Restaurant.
Crust---1 1/2 cups Graham cracker crumbs 1/4 cup granulated sugar 1/3 cup butter or margarine, melted
Cheesecake Filling---3 (3 ounce) packages cream cheese, softened 1 cup sugar 1/4 cup light brown sugar 1 3/4 cups mashed sweet potatoes 2 large eggs, slightly beaten 2/3 cup evaporated milk 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg
Topping---2 cups room temp sour cream, 1/3 cup sugar 1 teaspoon vanilla extract
Instructions Heat oven to 350 deg. Mix Graham crumbs, sugar and butter to combine. Press onto bottom and 1 inch up side of a 9" springform. Bake until set, not brown, 6-8 min. Remove to counter; cool.
Elec/mixer cream cheese smooth. Add sugar and brown sugar, beating 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.
Whisk sour cream, sugar and vanilla extract to combine. Spread over warm cheesecake. Return to oven, and bake just set, 5 min. Cool on wire rack. Remove side of pan, and chill for a few hours or overnight.
Serve w/ caramel sauce; add chp nuts to garnish.
Attribution Recipe and photo used with permission from: Louisiana Sweet Potato Commission.