Shelly's Recipe

SWEET POTATO CHEESECAKE

Category: Cheesecake

Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Filling
2 lbs sweet potatoes
3 (8 oz) pkg cream cheese, softened
3/4 cup plus 2 tbsp sugar
1/3 cup sour cream
1/4 cup whipping cream
3 eggs

Topping
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup whipping cream
1 cup chopped pecans

Preheat oven to 350. Mix graham cracker crumbs, sugar and 1/4 cup melted butter in bowl. Press mixture into bottom of 9-1/2inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.

Put potatoes in baking dish and bake until knife inserted in center goes through easily, about 1 hour. Don't turn oven off.

Cool sweet potatoes enough to handle; peel. Puree. Transfer 1 1/2 cups of puree to large bowl. Add cream cheese, sugar, sour cream and cream and beat until smooth. Add 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.

For topping, stir sugar and butter in heavy small saucepan over low heat until sugar dissolves. Increase heat and bring to a boil. Mix in cream, then nuts. Pour hot topping over cheesecake. Refrigerate.