Sweet Potato Cheesecake With Pecan-Crumb Crust

Name: Sweet Potato Cheesecake With Pecan-Crumb Crust
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 1 10in cheesecake, 12 serving(s)
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; 2 cups graham cracker crumbs; 1/2 cup melted butter; 1/4 cup finely chopped pecans

(3)

Recipe by Kittencalrecipezazz

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.

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READY IN: 1hr 45mins

SERVES: 12

YIELD: 1 10in cheesecake

UNITS: US

INGREDIENTS

Nutrition

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

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

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