Sweet Potato Cheesecake

Pecan crust

  • 1/4 cup coarsely chopped pecans
  • 1 pkg graham crackers
  • 2 tablespoons sugar
  • 5 tablespoons melted butter

Mix pecans, graham crackers, and sugar in food processor until finely blended. Add melted butter and pulse until well-mixed. Press mixture evenly over bottom of pan. Bake at 375° until lightly browned all over – about 10-12 minutes. Reduce oven to 325°

Cheesecake filling

  • 1 cup sweet potato puree
  • 3 8 oz pkgs cream cheese
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 4 large eggs
  • 1/4 cup whipping cream
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • 2 tsp tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

With mixer, beat cream cheese until light and fluffy. Gradually beat in granulated and brown sugars until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add sweet potato mixture, the whipping cream, sour cream, maple syrup, and spices. Mix on low speed until well blended.

Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a  roasting pan at least 2 inches deep. Set pans in 325° oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.

Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove from water bath and cool on a rack, about 1 hour, then chill until cold.