Galatoire’s Sweet Potato Cheesecake Recipe - NYT Cooking

Galatoire’s Sweet Potato Cheesecake Recipe - NYT Cooking

Cook Time Cook: 1h15m

Yield: 12 servings

cooking.nytimes.com

  • 1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
  • ¼ cup (50 g) sugar
  • ⅓ cup (75 g) unsalted butter, melted
  • 1 (8-ounce / 225-g) package cream cheese, softened
  • 1 cup (200 g) sugar
  • ¼ cup (55 g) packed light brown sugar
  • 1 ¾ cups (270 g) mashed sweet potatoes (see note)
  • 2 large eggs, slightly beaten
  • ⅔ cup (165 ml) evaporated milk
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon freshly ground nutmeg
  • 2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
  • ⅓ cup (65 g) sugar
  • 1 teaspoon vanilla extract
  1. Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
  2. Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
  3. Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Ingredients

  • 1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
  • ¼ cup (50 g) sugar
  • ⅓ cup (75 g) unsalted butter, melted
  • 1 (8-ounce / 225-g) package cream cheese, softened
  • 1 cup (200 g) sugar
  • ¼ cup (55 g) packed light brown sugar
  • 1 ¾ cups (270 g) mashed sweet potatoes (see note)
  • 2 large eggs, slightly beaten
  • ⅔ cup (165 ml) evaporated milk
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon freshly ground nutmeg
  • 2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
  • ⅓ cup (65 g) sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
  2. Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
  3. Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.