1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 cup brown sugar
1 tsp. vanilla
3 eggs
1T cinnamon
2 tsp. ground ginger
1/2 tsp. cloves
1/2 tsp, nutmeg
Preheat oven to 350. Mix graham crackers and sugar in a bowl. Pour melted butter over the mixture, and toss with hands. Pat evenly into a 9-inch spring pan form. If you are unsure if yours is leaky, put foil on the outside of your cake form. Bake in oven until golden brown, about 8-12 minutes. Take out and let cool.
Turn down oven to 275.
Mix cream cheese in a mixer, or hand blender until silky smooth. SCRAPE DOWN THE SIDES OF BOWL OFTEN. It makes a huge difference. Once it is free of lumps, gradually add sugar. Again, scrape down. Add one egg at a time, scrape down. Fold in spices and sweet potato.
Pour mixture into your prepared crust. Place cake onto a sheet pan and put on middle shelf of oven. Use a plant watering can, and slowly add water to the sheet pan. If you don’t have a sheet pan, fill a 9-inch cake pan with water, and place on the lower rack.
Let bake for 20 minutes or when it begins to set, and very carefully, pull the rack out, turn the sheet pan. Or, carefully turn the cake pan. Let bake another 25 minutes. Slightly move the pan to check for firmness. If liquidity still, let bake another 10 minutes. Use a toothpick to check doneness. It should come out clean.
Once done, take out and cool on a cooling rack. ONLY WHEN COMPLETELY COOLED, cover with plastic, not touching the cake, and place in the fridge. This will help prevent cracks; so will not over cooking.
I always roast the sweet potatoes, it help create criminalization and sweetness in the potatoes. You can just as easily substitute pumpkin, or other sweet winter squash.
Turn down oven to 275.
Mix cream cheese in a mixer, or hand blender until silky smooth. SCRAPE DOWN THE SIDES OF BOWL OFTEN. It makes a huge difference. Once it is free of lumps, gradually add sugar. Again, scrape down. Add one egg at a time, scrape down. Fold in spices and sweet potato.
Pour mixture into your prepared crust. Place cake onto a sheet pan and put on middle shelf of oven. Use a plant watering can, and slowly add water to the sheet pan. If you don’t have a sheet pan, fill a 9-inch cake pan with water, and place on the lower rack.
Let bake for 20 minutes or when it begins to set, and very carefully, pull the rack out, turn the sheet pan. Or, carefully turn the cake pan. Let bake another 25 minutes. Slightly move the pan to check for firmness. If liquidity still, let bake another 10 minutes. Use a toothpick to check doneness. It should come out clean.
Once done, take out and cool on a cooling rack. ONLY WHEN COMPLETELY COOLED, cover with plastic, not touching the cake, and place in the fridge. This will help prevent cracks; so will not over cooking.
I always roast the sweet potatoes, it help create criminalization and sweetness in the potatoes. You can just as easily substitute pumpkin, or other sweet winter squash.
