Sweet Potato Cheesecake


For crust:

  • 8-10 graham crackers
  • 6 tbsp. melted butter

For filling:

  • 2 8 oz. packages cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 tbsp. vanilla
  • 4 tbsp. flour
  • 1 28 oz. sweet potatoes drained


  • You will need a 8 or 9 inch spring form pan for this recipe.
  • Preheat oven to 350.

To make crust:

  • Place graham crackers in a food processor and pulse to make fine crumbs.
  • Place crumbs in a bowl and add butter and stir well to combine.
  • Mixture should be sticky and when pressed together should clump. If you think it is too dry add another tbsp. of butter
  • Pour mixture into bottom of your spring form pan. Spread mixture evenly and gently press down. Use the bottom of a cup or small glass to press down and gently move the crumbs up the side of the pan pressing as you go. You want the crust at least ¼ or ½ way up the sides.

To make filling:

  • In a mixing bowl place cream cheese and sugar. Mix well till well blended and light.
  • Add 1 egg at a time mixing thoroughly after each egg.
  • Add vanilla and mix well.
  • In a separate bowl place sweet potato and mix until smooth add to cheesecake mixture along with flour and mix well to completely combine and until smooth.Pour mixture into pan a nd plce on middle rack of oven.
  • Bake for 1 hour 1o 1 hour and 15 minute.
  • Let cool before removing from pan.
  • Refrigerate.