sweet potato cheesecake

Ingredients

• Servings: 1
• 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, room temperature
• 3/4 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy whipping cream
• 1 cup chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 3 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c ).
• mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. press mixture into the bottom of a 9 1/2-inch springform pan. bake 10 minutes; remove from oven and set aside. keep the oven on.
• place potatoes in a baking dish. bake until a knife inserted in center goes through easily, about 1 hour. cool sweet potatoes enough to handle, peel, and puree.
• beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. beat in eggs one at a time, blending well after each. pour filling into crust.
• bake in 350 degrees f (175 degrees c ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• 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. store leftover cheesecake in the refrigerator.