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Coconut-Sweet Potato Cheesecake


Coconut-Sweet Potato Cheesecake Recipe

Ingredients:
  • 4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
  • 1 cup water
  • 1/4 cup orange juice
  • 3 tablespoons sugar
  • 3 tablespoons (packed) golden brown sugar
  • 2 teaspoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon (packed) finely grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of ground nutmeg
  • 1 large egg
  • 2 tablespoons whipping cream
  • Powdered sugar
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 1/2 8-ounce packages cream cheese, room temperature
  • 3/4 cup whole-milk ricotta cheese
  • 3/4 cup sugar
  • 4 large eggs
  • 1 15-ounce can sweetened cream of coconut (such as Coco López)*
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon (packed) finely grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • Additional sweetened flaked coconut, toasted
Directions:
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