Sweet Potato Cheesecake

1 prepared deep dish graham cracker crust
2 pounds cream cheese, softened
4 eggs
2 cups sugar
1 tablespoon vanilla extract
1⁄2 cups Sweet Potato Butter (see below)
2 cups Greek yogurt

Press crust into a springform pan and chill. In the bowl of a stand mixer with paddle attachment, mix cream cheese until fluffy. Add eggs one at a time, alternating with additions of sugar. Add vanilla; mix well. Fold in sweet potato butter and yogurt. Pour mixture into crust and bake in a water bath for 60-70 minutes at 350 degrees. Remove from oven and chill before unmolding.

Makes 1 cake.

Sweet Potato Butter

1 1/2 cups roasted sweet potatoes
1/3 sugar
3/4 sup apple cider
1/2 teaspoon ground cinnamon
1/8 teaspoon ground clove
1 1/2 teaspoons sorghum molasses

Combine all ingredients in a sauce pan and mix well. Simmer on low heat for 1 hour; stirring frequently. Remove to processor and puree.

Makes 1 ½ cups

Graham Crust

1 cup Graham Cracker crumbs
1/8 cup powdered milk
1 tablespoon sugar
2 tablespoons butter
1/8 cup heavy whipping cream

Combine crumbs, powdered milk and sugar by hand; mix well. Whisk together butter and cream. Add to the dry ingredients and toss well.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.