Purple Sweet Potato Cheesecake

¾ cup macadamia nuts (finely chopped)
¾ cup graham cracker crumbs
½ cup melted butter
1 ½ cup Okinawa purple sweet potatoes (takes approximately 2 potatoes; steamed and mashed)
1 lb. cream cheese (two 8 oz. packages)
3 large eggs
1 cup sugar (divided)
1 tsp. vanilla extract
2 cup coconut milk
2 cup water
½ cup cornstarch

To prepare the crust, Preheat oven to 350° F. Mix the macadamia nuts, graham crackers and melted butter. Pat the crust into a 9-inch springform pan. Bake for 10 minutes in 350° F oven. Remove the pan from the oven but leave the oven on.

To prepare the cheesecake, Put the mashed sweet potato, cream cheese, eggs, ¾ cup sugar and vanilla in a mixer bowl and beat until well blended. Pour the cheesecake batter over the crust in the springform pan. Bake for 1 hour in the 350° F oven. Cool completely.

To prepare the haupia, mix together the coconut milk, ¼ cup sugar, water and cornstarch in a heavy saucepan. Cook over low heat, stirring constantly, until the haupia thickens.

To assemble, spread the warm haupia evenly over the top of the cheesecake.

Recipe By:

Courtesy of Hilo Hawaiian Hotel

Prep + Cook Time:

1 9″ cheesecake

Serving Size:

Dec. 17, 2008 Coupon Book