Haupia Sweet Potato Cheesecake
Classic desserts: haupia, cheesecake, sweet potato all combined into one amazing new classic!!
Crust:
¾ cup macadamia nuts, finely chopped
¾ cup graham cracker crumbs
½ cup melted butter
Cheesecake:
1½ cups steamed and mashed Okinawa purple sweet potatoes (takes approximately 2 potatoes)
1 pound cream cheese (two 8 ounce packages)
3 large eggs
¾ cup sugar
1 teaspoon vanilla extract
Haupia:
2 cups coconut milk
1 cup sugar
2 cups water
½ cup cornstarch
To prepare the crust: Preheat oven to 350° F. Mix all ingredients. 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, 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, 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.
