Sweet Potato Cheesecake With Pecan-Crumb Crust

Not your average cheesecake, rich and delicious, this is the perfect holiday dessert! --- make certain to only oven-bake the sweet potatoes boiling in water will cause a watery mixture.

• Ready In: 1 hr 45 mins
• Serves: 12
• Yields: 1 10in cheesecake

Ingredients

• 3 (8 ounce) packages 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, oven-baked, peeled and well mashed

• PECAN CRUST

• 2  cups graham cracker crumbs
• 1⁄2 cup  melted butter
• 1⁄4 cup  finely chopped pecans

Directions

1. Set oven to 425 degrees.
2. FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
3. Beat cream cheese, sugar and all eggs until smooth.
4. Mix in whipping cream.
5. Beat in flour, cinnamon and ginger.
6. Beat in well-mashed sweet potatoes until well combined.
7. Pour the batter into prepared crust.
8. Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
9. Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
10. Leave in fridge for 8-9 hours, or overnight to set.
11. Serve with sweetened whipped cream or caramel topping.