Serves: 6
Total Calories: 499
Preheat oven to 350 degrees.
In a medium bowl, mix cream cheese, potatoes, sugar, spice, and vanilla until smooth. Mix in eggs one at a time until thoroughly blended. Spread into crust. Bake 40–45 minutes, or until center is set. Allow to cool.
Use plastic liner from pie crust to cover cooled cheesecake. Refrigerate 3–4 hours or overnight. Serve with a dollop of whipped topping or with butterscotch or caramel ice cream topping drizzled over individual servings. Makes 6–8 servings.
This Sweet Potato Cheesecake recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.
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