Tubb’s Sweet Potato Cheesecake

Crust

  • 8 oz. graham cracker crumbs
  • 4 Tbsp. unsalted butter

Cheesecake

  • 1 (32 oz.) can sweet potatoes
  • 1/4 C brown sugar
  • 1/4 tbs. pumpkin pie spice
  • 32 oz. cream cheese
  • 4 eggs
  • 1/4 C cornstarch

Topping

  • 1/2 C caramel ice cream topping
  • 1/2 C chopped pecans

Directions

  1. Combine graham cracker crumbs and unsalted butter, and press into a 14” springform pan.
  2. Drain sweet potatoes. In a large bowl, combine sweet potatoes, brown sugar and pumpkin pie spice. Mash with whisk.
  3. In a mixer, add cream cheese and mix until soft and lump free. Slowly add brown sugar, cornstarch, eggs and sweet potato mixture. Do not over mix.
  4. Pour cheesecake mixture over graham cracker crust, and bake at 350° for 45-55 minutes.
  5. Combine caramel sauce and pecans, and top cheesecake after it has cooled.