Sweet Potato Cheesecake.


Sweet Potato Cheesecake


1 c. Sweet Potatos cooked and mashed

2 Eggs

3/4 c. Brown Sugar

3/4 c. Sugar

1/8 tsp. Nutmeg

1 c. Pecans

10 Graham Crackers, crumbled

1/2 c. Butter, melted

2 -8 oz. Cream Cheese

1/2 c. Heavy Cream

1/3 c. Sour Cream


    1. Mix together graham cracker crumbs, 1/4 c. sugar, 1/4 cup melted butter, press into a 7” x 3” pan and place in the freezer for 15 minutes.
  • Place the sweet potatos in a mixing bowl , add sour cream, remaining sugar, cream cheese, 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 10 min NPR. Remove and


  1. let stand for 30 min.
  2. 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 pecan and mix well for a couple of minutes. Pour over cheescake.
  3. Chill for a least 4 hours. For best results chill over night.

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