Sweet Potato or Pumpkin Cheesecake - Master Cookbook Recipe # 260

Name: Sweet Potato or Pumpkin Cheesecake - Master Cookbook Recipe # 260
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1 (One) 9" or 10" cheesecake
Cuisine: Southern
Ingredients: 2 (8 oz.) packages cream cheese, room temperature; 1 cup granulated sugar (increase to 1-3/4 cups if using pumpkin); 2 cups cooked and whipped sweet potatoes OR one 16 oz. can pumpkin; 2 tsp vanilla extract; 2 Tbsp all-purpose flour; 1/2 tsp salt; 1 cup sour cream; 1/2 cup whipping cream; 6 large egg whites; 1/4 cup granulated sugar (for the whites); One prepared Graham Cracker Crust (Master Cookbook Recipe # 261)

This cheesecake offers a lighter, airier texture than your typical dense New York-style cake, thanks to folding in whipped egg whites. Whether you choose the deep, Southern flavor of sweet potato or the classic autumnal taste of pumpkin, the result is a sophisticated, velvety dessert that isn't overly heavy.

This is recipe #260 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 1 hr Total time: 1 hr 25 min Resting in Oven: 1 hr

Cook mode Prevent screen from turning off

Ingredients

2 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar (increase to 1-3/4 cups if using pumpkin)
2 cups cooked and whipped sweet potatoes OR one 16 oz. can pumpkin
2 tsp vanilla extract
2 Tbsp all-purpose flour
1/2 tsp salt
1 cup sour cream
1/2 cup whipping cream
6 large egg whites
1/4 cup granulated sugar (for the whites)
One prepared Graham Cracker Crust (Master Cookbook Recipe # 261)

Instructions

Prep Oven: Preheat your oven to 350°F. Place a cake pan filled with water on the bottom rack; this creates the steam needed for a crack-free cheesecake.
Base Mixture: In a large bowl, beat the room-temperature cream cheese and sugar until perfectly smooth.
Add Flavor: Mix in your whipped sweet potatoes (or pumpkin), vanilla, flour, and salt. Once combined, fold in the sour cream.
Whip Whites: In a separate, very clean bowl, beat the egg whites on high speed until frothy. Gradually add the 1/4 cup of sugar and continue beating until soft peaks form.
Fold: Gently fold the whipped egg whites into the cheesecake batter until just combined. Be careful not to deflate the mixture!
Bake: Pour the batter into a 9- or 10-inch springform pan with the prepared graham cracker crust.
Bake at 350°F for 30 minutes.
Reduce heat to 325°F and bake for another 30 minutes.
Rest: Turn the oven off and leave the cheesecake inside to rest for 1 hour. This slow cooling prevents cracking.
Chill: Remove from the pan once cool, then chill thoroughly in the refrigerator before serving.

Notes

Tammy's Tip: "The water bath in the oven is so important,it keeps the air moist so your cheesecake stays beautiful and smooth on top. I love serving the sweet potato version with a little whipped cream and a sprinkle of cinnamon!"