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Haupia Sweet Potato Cheesecake

Classic desserts: haupia, cheesecake, sweet potato all combined into one amazing new classic!!


Posted By: K. Taako
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Prep Time: 15 | Cook Time: 70 | Ready In: 85
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US Metric

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


Cooking Process:

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.

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