Recipe for Sweet Potato Cheesecake With Pecan-Crumb Crust


    Sweet Potato Cheesecake with Pecan-Crumb Crust

    Graham Cracker-Pecan Crust
    2 cups graham cracker crumbs fine
    1/2 cup butter melted
    1/4 cup pecans finely chopped

    Preheat oven to 425 degrees F.

    Combine ingredients well and press into a 10-inch springform pan.

    24 ounces cream cheese softened
    1 cup granulated sugar
    4 large eggs
    3 egg yolks
    3 tablespoons flour
    2 teaspoons cinnamon
    1 teaspoon ginger
    1 cup whipping cream
    1 1/2 cups sweet potatoes, mashed

    Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the filling into the prepared crust.

    Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.

    Serve with sweetened whipped cream or caramel topping.