SWEET POTATO CHEESECAKE
Creamy delicious, great cheesecake with a fabulous topping.
Provided by Anita Hoffman
Categories Cakes
Time 2h30m
Number Of Ingredients 19
Steps:
- 1. Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 tsp. cinnamon and the egg yolk mixture to form a ball. Pat about 2/3rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
- 2. Bake at 400 degrees for 8-10 minutes or until crust just begins to brown around edge.
- 3. Reduce oven temperature to 300 degrees.
- 4. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
- 5. Beat sweet potatoes, 1 tbsp. butter, 1 tsp. cinnamon, 1 tsp. nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
- 6. Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
- 7. Beat in sweet potato mixture on low speed about 1 minute until blended.
- 8. Beat in eggs, one at a time.
- 9. Pour batter into springform pan. Place springform pan into larger pan.
- 10. Pour very hot water into larger pan to 1/3 rd the height of springform pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
- 11. Pecan Crumb Topping: Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
- 12. Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes or until topping is set. Cool.
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