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

Directions

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.