Sweet Potato Cheesecake with Pecan-Crumb Crust

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
== Ingredients ==
* 3 x 8 oz pkgs cream cheese softened
* 1 cup sugar
* 4 large eggs
* 3 egg yolks
* 3 tablespoons flour
* 2 teaspoons cinnamon
* 1 teaspoon ginger
* 1 cup whipping cream
* 1½ cups sweet potatoes, mashed
=== Graham Cracker-Pecan Crust ===
* 2 cups graham cracker crumbs, fine
* ½ cup butter melted
* ¼ cup pecans finely chopped
== Directions ==
=== Crust ===
# Combine crust ingredients well and press into a 10-inch spring-form pan.
=== Cheesecake ===
# Preheat oven to 425 °F.
# Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger.
# Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
# Pour the batter into the prepared crust.
# Bake at 425 °F for 15 minutes; lower heat to 275 degrees and bake 1 hour more.
# Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
# Serve with sweetened whipped cream or caramel topping.
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Category:Cheesecake Recipes
Category:Sweet potato Recipes
Category:Cream cheese Recipes
Category:Pecan Recipes