Pie crust forms a casing for this lightly sweet fluffy cheesecake. Bake 350 for 45 minutes or no longer jiggly in the center. **Bake sweet potatoes until soft. Peel and mash. You’ll need 3 cups. This can be done the day before. Line your 10” spring form pan with your pie crust and place it in the freezer until the filling is ready. Yes the freezer. The butter needs to remain cold.**
Pie Crust
1 1/4c AP flour
1tsp Pink Himalayan salt
2tsp cane sugar
1stick plus 1tbls unsalted butter, cold and cubed
1/4c ice water
1tbls vodka
Cut butter into flour, sugar and salt until butter is in pea sized pieces. Add in liquids until just combined. Dump onto wooden working board and knead a few times until dough comes together. Roll out ¼” thick and fit into pan. The crust will over hang the edges and you can cut it or tuck it over the top of the filling. Cheesecake filling
3 cups mashed sweet potaoes
1tsp clove
1tsp ginger
1tsp nutmeg
2tsp cinnamon
1/3 cup AP flour
3-8oz packages of cream cheese
3/4c whole milk
2tsp vanilla
3 eggs (room temp)
1/2c brown sugar
1/2c cane sugar
Cream, cream cheese and sugars. When fluffy add in eggs, milk, spices and vanilla. Once blended add flour to just incorporate it. Gently fold in mashed sweet potatoes. Pour into pie crust lined 10” spring form pan. Bake 350 for 45 minutes or until no longer jiggly in the center.