No Bake Sweet Potato Cheesecake

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 2 cups Sweet potatoes

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 4 tbsp Powdered sugar
  • 3/4 cup Sugar
  • 2 1/2 tsp Vanilla

• Snacks

  • 10 sheets Graham crackers

• Dairy

  • 6 tbsp Butter
  • 16 oz Cream cheese
  • 16 oz Heavy whipping cream
  • 1 cup Heavy whipping cream

Found on everydaymadefresh.com

Description

Ingredients

• 10 sheets (1 1/2 cups) graham crackers
• 1/3 cup sugar
• 6 tablespoons butter, melted
• 16oz cream cheese, room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 cups mashed sweet potatoes*
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 16oz heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• ::topping:: (optional)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

• In a food processor, crush the graham crackers. Pour in sugar and melted butter. Pulse until its combined. Spray a 9 to 10 inch spring form pan with nonstick cooking spray, and pour the crust mix in. Flatten, and push up the sides a bit. (see photo above)
• Cream together, cream cheese and sugars. Pour in vanilla, spices, and sweet potatoes. Combine and set aside. Beat together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the sweet potato cream cheese mixture until combined. Pour and spread evenly into the crust. If not using the whipped topping, place in the fridge for at least 3 hours before serving.
• Using a handheld mixer on high beat together the heavy whipping cream, powdered sugar, and vanilla, until stiff peaks form. Using a piping bag with a 1M star tip, pip dollops all across the top. Place in fridge for at least 3 hours before serving. Dust with cinnamon before serving.