Sweet Potato Cheesecake recipe

1 servings

1 1/4 cups graham cracker crumbs

1/4 cup white sugar

1/4 cup butter, melted

2 pounds sweet potatoes

3 (8 ounce) packages cream cheese, softened

7/8 cup white sugar

1/3 cup sour cream

1/4 cup heavy whipping cream

3 eggs

3/4 cup packed brown sugar

1/4 cup butter

1/4 cup heavy whipping cream

1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C ).

Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine.

Press mixture into the bottom of a 9 1/2 inch springform pan.

Bake 10 minutes.

Cool.

Don't turn the oven off.

Place potatoes in a baking dish.

Bake until a knife inserted in center goes through easily, about 1 hour.

Don't turn oven off.

Cool sweet potatoes enough to handle, peel, and puree.

Transfer 1 1/2 cups of sweet potato puree to a large bowl.

Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth.

Beat in eggs one at a time, blending well after each.

Pour filling into crust.

Bake until tester inserted in center comes out clean, 1 hour.

Turn off the oven.

Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan.

Stir over low heat until sugar dissolves.

Increase heat, and bring to a boil.

Mix in 1/4 cup cream, then nuts.

Pour hot topping over cheesecake.

Refrigerate.