Scoot over pumpkin pie because the sweet potato cheesecake will be on the next Thanksgiving menu. A delicious alternative to the traditional pumpkin pie, the velvety sweet potato cheesecake squares will be definite crowd-pleaser Company Secretary Hong Kong.
Total Time: 3:30
Prep: 0:15
Level: Moderate
Serves: 12
Ingredients
1.50 lb. sweet potatoes
18.00 oz. graham crackers (9 ounces total)
1.00 c. sugar
1.00 stick unsalted butter
3.00 tbsp. unsalted butter
fine salt
1.50 c. ricotta
0.50 c. low-fat plain Greek yogurt
4.00 large eggs
Lightly sweetened whipped cream
Directions
Preheat oven to 375 degrees F. , about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups) Cloud Management Solution.
In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees F.
Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream you find.