Sweet Potato Cheesecake with Pecan-Crumb Crust

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 3 x 8 oz pkgs cream cheese softened
 * 1 cup sugar
 * 4 large eggs
 * 3 egg yolks
 * 3 tablespoons flour
 * 2 teaspoons cinnamon
 * 1 teaspoon ginger
 * 1 cup whipping cream
 * 1½ cups sweet potatoes, mashed

Graham Cracker-Pecan Crust

 * 2 cups graham cracker crumbs, fine
 * ½ cup butter melted
 * ¼ cup pecans finely chopped

Crust

 * 1) Combine crust ingredients well and press into a 10-inch spring-form pan.

Cheesecake

 * 1) Preheat oven to 425 °F.
 * 2) Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger.
 * 3) Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
 * 4) Pour the batter into the prepared crust.
 * 5) Bake at 425 °F for 15 minutes; lower heat to 275 degrees and bake 1 hour more.
 * 6) Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
 * 7) Serve with sweetened whipped cream or caramel topping.