KitchenMagician's Recipe

CHEESECAKE - SWEET POTATO PECAN

Category: Cheesecakes

Makes 12 servings.

2 c. graham cracker crumbs
1/4 c. powdered sugar
1/2 c. butter, melted

4 8-oz. pkg. cream cheese, softened
1 1/2 cups granulated sugar
pinch salt
5 eggs
2 egg yolks
1/2 c. sour cream
3 T. all-purpose flour
1 tsp. vanilla
1/4 tsp. ground ginger
1/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
4 sweet potatoes, baked, peeled and pureed

1 c. candied, toasted pecans

Preheat oven to 350F; spray a 9-inch spring-form pan with cooking spray.
In small bowl, combine graham crumbs sugar and melted butter with a fork and mix well; press evenly into bottom of pan.
Bake at 350F for 10 minutes; cool. Raise oven to 450F.
In a large bowl, beat cheese, sugar, and salt with an electric mixer until creamy and smooth.
Add eggs, one at a time, beating after each addition, until just combined; add sour cream, flour, and spices.
Lower speed and add sweet potato puree.
Spread evenly over cooled crust; place on rimmed baking sheet.
Bake at 450F for 15 minutes, then lower oven to 250 F and bake an additional 90 minutes, or until center appears nearly set. Cool in pan on wire rack for 30 minutes.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Garnish with candied pecans.