Sweet Potato Cheesecake With Praline Topping

Recipe by BootyDC316
READY IN: 1hr 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:.
  • Butter 9-inch springform pan.
  • In medium-size bowl, mix crumbs, sugar and salt.
  • Drizzle with butter; stir until dry ingredients are evenly moist.
  • Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
  • Refrigerate 30 minutes.
  • Preheat oven at 350 degrees.
  • Filling:.
  • In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
  • With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
  • Blend in sweet potatoes.
  • Scrape filling into chilled crust; smooth top.
  • Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
  • Topping:.
  • Coarsely chop pecans.
  • In small skillet, melt butter.
  • Add pecans; sprinkle with sugar.
  • Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
  • Spoon mixture around edge of cheesecake.
  • Refrigerate until time to serve.
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