Sweet Potato Cheesecake ::FANFARE::
3 8oz. packages of cream cheese, room temp
3 eggs, room temp
2 tablespoons of raw honey
1 cup Splenda
2 cooked, mashed sweet potatoes
1 tsp cinnamon
1 tsp nutmeg
1 tablespoon vanilla
Juice of 1 lemon
2 tablespoons milled flax seed
Preheat oven to 325
Mix eggs, sweet potato, and cream cheese in large mixing bowl until smooth***
Add other ingredients and mix until smooth
Pour into spring-form pan, and bake for 35 minutes.
Turn off the oven, open the door, and leave the cheesecake in the oven for 30 minutes to allow the cheesecake to properly set.
Take cheesecake out of the oven and allow to set for another 30 minutes.
Chill in the refrigerator for 8 hours.
***DO NOT OVERMIX. If you do, your cheesecake will have huge cracks. I forgot about this when I was mixing and now I have a huge, ugly crack down the center of my cheesecake.