I Can Modify (and combine different) Recipes to Create a My Own Masterpieces

I came into the food blogging world with a host of restaurants, and a lot of money spent on food under my belt.  It has been my very public proclamation that I cannot cook, and have no real desire to.  In the last year or so, that has changed.  I still do not have the desire to cook professionally, but I am willing to mix up something in the kitchen on occasion.  Chef Noelle Carter, Test Kitchen Director at the Los Angeles Times, personally invited me to a Thanksgiving event at her home known as: Long Table Thanksgiving.  I was honored, and wanted to do my best to impress a woman with such culinary prowess, and whom I have personal admiration towards.

By the time the desserts were put outaround 7:00p.m. or soI was well into a conversation about cars, and several other topics with Jeff (of Wreckless Eating), and George (of MotoManTV).  My cheesecake was a backyard smash, and smashed prior to me taking its glamour shots.  

I am thankful, honored, and humbled to receive an astonishing stamp of approval from a chef I admire dearly, her guest, and my friends.


Double Layer Sweet Potato Cheesecake
Serves 8
An interesting, and phenomenal alternative to the Double Layer Pumpkin Cheesecake. If you love Sweet Potato Pie, or Pumpkin, this alternative will amaze your palette.
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Prep Time
30 min
Cook Time
40 min
Total Time
4 hr 20 min
Prep Time
30 min
Cook Time
40 min
Total Time
4 hr 20 min
402 calories
32 g
125 g
29 g
5 g
17 g
144 g
159 g
29 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 402
Calories from Fat 257
% Daily Value *
Total Fat 29g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 125mg
Sodium 159mg
Total Carbohydrates 32g
Dietary Fiber 1g
Sugars 29g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cheesecake
  1. 2 x (8 ounce) packages cream cheese, softened
  2. 1/2 - 1 cup granulated white sugar
  3. 1/2 teaspoon vanilla extract
  4. 2 eggs
  5. 1 cup of sour cream
For the Sweet Potato
  1. 10 Large Yams (peeled and boiled)
  2. 1 tablespoon Cinnamon
  3. 1 tablespoon nutmeg
  4. 1 teaspoon ground cloves
  5. 1 teaspoon ground ginger
  6. 1 cup milk
For the Crust
  1. 1 - 1.5 packs of graham crackers
  2. 1 stick of unsalted butter
  3. 1/2 cup of sugar
For the crust
  1. - Crush the graham crackers into fine speckles...smash smash smash into dust
  2. - Add butter
  3. - create graham cracker sand
  4. - spread as evenly as you can in springform pan
  5. - bake at 350 for 10-12 minutes.
  6. - remove from oven and let cool, then refrigerate for 30 mins
For Cheesecake
  1. - Mix all ingredients in a boil til smooth
  2. - spread in bottom of the pan
  3. - bake for 15-20 minutes
  4. - let cool for 20-25 minutes
For Sweet Potato
  1. - Add Sweet Potato mixture to top of cheesecake
  2. - Bake for 40-50 minutes
  1. - Let cool
  2. - Refrigerate for 4 hours, OR overnight
  3. - Serve & enjoy
Adapted from Double Layer Pumpkin Cheesecake by Stephanie Phillips
Cue the Critic https://cuethecritic.com/



Double Layer Sweet Potato Cheesecake

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About The Author
- I am Quincy, but you can call me Cue. I love food, and sharing my culinary experiences with you. Feel free to engaged with me over some good foodie conversation.