Sweet Potato Cheesecake
1 c. Sweet Potatos cooked and mashed
1/4 c. Brown Sugar
1/2 c. Sugar
1/8 tsp. Nutmeg
1 c. Pecans
1 c. Graham Crackers, crumbled
1/2 c. Butter, melted
2 -8 oz. Cream Cheese
1/2 c. Heavy Cream
1/3 c. Sour Cream
Mix together graham cracker crumbs, 1/4 c. sugar, 1/4 cup melted butter, press into a 7” x 3” push pan and place in the freezer for 15 minutes.
Place the cream cheese in a mixing bowl and mix until Creamy , add sweet potatoes, sour cream, remaining sugar, nutmeg and ¼ cup heavy cream.
Beat until smooth.
Add eggs one at a time and beat in slowly.
Pour filling into crust.
Set pressure cooker on manual for 38 min.
And 15 min NPR.
Remove and let stand for 30 min.
Combine brown sugar, 1/4 c. butter in small sauce pan or you can do it on saute in the pressure cooker, just be careful not to burn sugar while it dissolves.
Bring to a slow boil.
Mix remaining heavy cream and pecans and mix well for a couple of minutes.
Pour over cheescake.
Chill for a least 4 hours.
For best results chill over night.
Keith Tant, LLC