“This is an amazing cake made with canned pumpkin, cream cheese, sour cream and the secret in the height is the egg whites!”-Tammy
2 - 8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
1 CUP SUGAR (1 3/4 CUPS IF USING PUMPKIN)
2 CUPS COOKED (WHIPPED) SWEET POTATOES/YAMS
OR 1-16 OZ. CAN PUMPKIN
2 TSP. VANILLA EXTRACT
2 TBSP. PLAIN FLOUR
1/2 TSP. SALT
1 CUP SOUR CREAM
6 EGG WHITES
1/4 CUP SUGAR
Beat cream cheese and sugar until creamy. Add sweet potatoes/yams (or pumpkin), vanilla, flour, salt and beat well. Add sour cream and set mix aside. Clean and dry mixing bowl add egg whites. Beat on high speed until frothy. Start adding 1/4 cup sugar slowly until soft peaks form. Fold egg whites into cheesecake mix.
Place in deep 9 or 10” spring form pan lined with graham cracker crust on bottom. Bake for 1 hour at 325 degrees or until set and firm.
Graham cracker crust: 12 whole graham crackers crushed. Melt 3/4 stick butter, add 1/4 cup sugar mix well, add graham crackers. Press into bottom to seal bottom edge.
Note: Some put a pan of water in the oven during the cooktime. They say it will keep cheesecake from spliting on the top. I did that and this one split anyway. I still wouldn't change a thing because it is OVER THE TOP delicious!
“This is my favorite cheesecake ever, hands
You can use Sweet Pot. In place of yams… Tammy
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.