Sweet potato cheesecake #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ¼ | cup | Melted butter |
| 2 | pounds | Sweet potatoes |
| 3 | packs | (8-oz) cream cheese; softened |
| ¾ | cup | Plus |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Sour cream |
| ¼ | cup | Whipping cream |
| 3 | Eggs | |
| ¾ | cup | Packed brown sugar |
| ¼ | cup | Butter |
| ¼ | cup | Whipping cream |
| 1 | cup | Chopped pecans |
Directions
CRUST
FILLING
TOPPING
From: arielle@... (Stephanie da Silva) Preheat oven to 350F. Mix graham cracker crumbs, sugar and ¼ cup melted butter in bowl. Press mixture into bottom of 9½" 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 ½ cups of puree to large bowl. Add cream cheese, sugar, sour cream and cream and beat 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. Okay, you can 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.
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