Sweet Potato Cheesecake
with Pecan-Crumb Crust

Ingredients

Graham Cracker-Pecan Crust

• 2 cups Graham cracker crumbs fine
• 1/2 cup butter, melted
• 1/4 cup pecans finely chopped

Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 3 egg yolks
• 3 tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 cup whipping cream
• 1 1/2 cups sweet potatoes, mashed

Instructions

1. Heat oven to 425 degrees F.
2. Combine crust ingredients well and press into a 10 inch springform pan.
3. Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger.
4. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the filling into the prepared crust.
5. Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake for 1 hour more.
6. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
7. Serve with sweetened whipped cream or caramel topping.