This is as opposed to the Sweet Potato cheesecake using Italian dairy products. It is based on Galatoire’s cheesecake on the New York Times. Like most baking recipes here, I try to use my own sugar substitute, date jam, rather than any processed sugar. But if sugar is needed, as in the frosting, I use organic raw cane sugar. Most sugars are made from sugar beets, most of which are GMO in this country.
If you have graham crackers, just use a pie dough, 1/3 the size and use half of that for the bottom and the rest on the side.
- 1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
- 25 g sugar
- ⅓ cup (75 g) unsalted butter, melted
- 1 (8-ounce / 225-g) package cream cheese, softened
- 175 g dates jam, or:
- 120 g sugar
- 55 g packed light brown sugar
- 1 ¾ cups (270 g) mashed sweet potatoes (see note)
- 2 large eggs, slightly beaten
- ⅔ cup (165 ml) evaporated milk
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly ground nutmeg
- 2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
- ⅓ cup (65 g) sugar
- 1 teaspoon vanilla extract
- Heat oven to 350 degrees.
- In a medium bowl, mix graham cracker crumbs, sugar and butter until combined.
- Press evenly 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.
- Dump cream cheese in food processor until smooth.
- Add palm jam or sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl.
- Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined.
- Pour into crust. Bake until edge is set, 45 to 55 minutes or 200 F inside.
- Whisk sour cream, sugar and vanilla to combine.
- Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes.
- Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.