8 Serves
93 Mins
Preheat your oven to 175°C and grease a springform pan.
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Vitamin K
92 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
124 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
454 mg / 4,700 mgSodium
637 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
3 g / 28 gSugar
32 g / 50 gSaturated Fat
16 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 gIn a mixing bowl, combine graham cracker crumbs with melted butter and press firmly into the bottom of the springform pan to form the crust.
Using a stand mixer, beat the cream cheese and sugar until smooth, then incorporate the sweet potato puree, eggs, and vanilla extract until fully combined.
Pour the cheesecake batter over the prepared crust and bake in the oven for 55-60 minutes until the center is set but still slightly jiggly.
Remove from the oven and allow the cheesecake to cool completely on a wire rack before refrigerating.
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