Sweet Potato Cheesecake with Pecan-Crumb Crust

Info
Cook Time:

Serves:

Ingredients

 * 3 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


 * 1 1/2 cups sweet potatoes, mashed

Graham Cracker-Pecan Crust

 * 2 cups graham cracker crumbs, fine


 * 1/2 cup butter melted


 * 1/4 cup pecans finely chopped

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

Cheesecake
1.Preheat oven to 425 degrees.

2.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 batter into the prepared crust.

3.Bake at 425 degrees for 15 minutes; lower heat to 275 degrees and bake 1 hour more.

4.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.

Source

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