Servings: 10 slices 1x
Ingredients
Crust Ingredients:
- 14 sheets cinnamon graham crackers or 2 cups graham cracker crumbs
- 2 tbsp sugar
- 1 stick (1/2 cup) unsalted butter, melted
- 1/4 tsp kosher salt
Filling ingredients
- 2 cups mashed cooked and cooled sweet potatoes (see note**)
- 2 packs (8oz each) full fat cream cheese, room temp
- 3/4 cup brown sugar, packed
- 1/4 cup full fat sour cream
- 1/4 cup evaporated milk
- 2 eggs
- 1 tbsp cornstarch
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp sea salt
** to prepare sweet potatoes either peel, cube, steam and mash OR pierce with a fork and microwave whole wrapped in a wet paper towel for 7 minutes or until soft in the middle
Instructions
- Preheat oven to 350F and grease a 9 inch round spring form pan.
- Place graham cracker sheets in a high speed blender and blend on high until you are left with graham cracker crumbs OR measure out 2 cups of pre-blended graham cracker crumbs.
- Mix graham cracker crumbs with melted butter, sugar, and salt in a small bowl. Press mixture into the greased spring form pan using the bottom of a measuring cup to create an even layer and press some up the sides. Place in the fridge while you prepare the filling.
- Place all filling ingredients into a high speed blender and blend until completely smooth. Place spring form pan with crust on a baking sheet (some butter can leak out while baking) pour filling inside pan on crust.
- Bake at 350F for 40 minutes or until the edges are set and the center is wiggly like jello – you don’t want the center solid, but you also don’t want it to be too wet.
- Remove from the oven and allow it to cool COMPLETELY at room temperature before transferring to the fridge. Chill in the fridge for at least 4 hours, but up to overnight before slicing and serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.