Sweet Potato Cheesecake With Pecan-Crumb Crust |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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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. 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 |
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.
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