Sweet Potato Pie Cheesecake

A cheesecake creation of my own using a combo of my favorite cheesecake recipe and my grandma’s sweet potato pie recipe.

Author

Barry Moore

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 16 ounces cream cheese, softened
• 8 ounces ricotta cheese
• 1 1/4 cups mashed sweet potatoes
• 1/2 cup whole milk
• 3/8 cup white sugar
• 3/8 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 3 Large eggs
• 1 11 oz box of vanilla wafers
• 1/2 cup sugar
• 1 stick of butter

Directions

1. Crush vanilla wafers, add 1/2 cup sugar, and 1 stick of softened butter. Mix well for crust.
2. Combine cream cheese, sweet potatoes, milk, sugar, extracts, and spices; mix with a hand mixer at medium speed until well blended and all of the cream cheese lumps are gone.
3. Add eggs; mix on low until blended (don't blend too much).
4. Prep crust in jars. Place ~2 tablespoons of crust mixture in jar, and pack well.
5. Pour cheesecake mixture in jars and fill to within 1/8” of the top (Too much air and the jars will float).
6. Put lids on finger tight, and place in water bath

Finishing Steps

1. Remove from water bath.
2. Allow to cool until easily handled with bare hands. Place in refrigerator for at least 3 hours.
3. Crack open the lid and enjoy!
4. For an extra bit of added flavor, top with cool whip, and sprinkle lightly with a mixture of cinnamon, nutmeg, and cloves.