Purple Sweet Potato Cheesecake

Makes One 9-inch Cheesecake

Ingredients

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


Directions

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.

Courtesy of Hilo Hawaiian Hotel