Sweet Potato Cheesecake with Pecan-Crumb Crust

==Description==
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 crackers 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°F 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