Sweet Potato Cheesecake

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Sweet Potato Cheesecake

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1 cup sour cream

¾ cup cooked, mashed sweet potatoes (cold)

3 tablespoons baby food apricots

1 tablespoon lemon juice

½ teaspoon vanilla extract

1/8 teaspoon ground mace

1/3 cup milk

1 (10 ¾ ounces) package cheesecake mix

1 (9-inch) prepared graham cracker crust

Preheat the oven to 400 degrees.

Combine the sour cream, sweet potatoes, apricots, lemon juice, vanilla extract, mace and milk and blend thoroughly with an electric mixer on medium speed. Add the cheesecake mix and beat for 3 minutes until the mixture thickens. Spoon into the graham cracker crust and bake for 8 minutes at 400 degrees. Cool to room temperature on a wire rack. Chill in the refrigerator at least 2 hours before serving. Makes 6 servings.

Source: “Homemaker’s Cookbook, Cakes”, The Progressive Farmer Company, 1971

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