No-Bake Sweet Potato Cheesecake
Serving Size / Yield
- 1 package unflavored gelatin powder
- 1 (15 oz) can sweet potatoes
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/4 cup sweetened condensed milk
- 2 eggs, beaten
- 8oz. pkg cream cheese, softened
- ¾ cup water
- 2 tbs plain yogurt
- ⅓ cup sugar
- 2 tbs lemon juice
- ¼ cup water
- 1 cup crushed graham crackers
- 3 tbs butter
- 1 tbs sugar
- Caramel Sauce
- Chopped Pecans
Preheat the oven to 350 degrees. (This is to bake the homemade crust.)
Mix together 1 tbs Gelatine powder and water in a small bowl.
Add crushed graham crackers, melted butter, and sugar in a bowl and blend.
In a 9 inch cake pan, press the crumbs into the bottom.
Put in the oven and bake for 8 minutes.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well.
In a bowl, add cinnamon, nutmeg, ginger, condensed milk, and salt and blend well.
Add in the eggs and continue blending.
Prepare another gelatin mixture and add to the mix.
Pour the cheesecake mixture into the crust and spread evenly. Only pour the mixture until half the pan is left.
Pour the sweet potato mixture on top.
Refrigerate for 3 hours.
Garnish with caramel sauce and chopped pecans,