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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