Sweet potato cheesecake

Name: Sweet potato cheesecake
Cuisine: American
Ingredients: 3 packages 8oz. Cream cheese; 2 cup Sweet potato puree; 2 tsp Cinnamon; 2 tsp Vanilla; 1/3 cup Sour cream; 3 Eggs; 1/4 cup Heavy whipping cream; 1 1/4 cup Graham cracker crumbs; 1/4 cup Sugar; 1/4 cup Melted butter; 3/4 cup Packed brown sugar; 1/4 cup Butter; 1/4 cup Heavy whipping cream; 1 cup Chopped pecans

AJSimp @cook_2706194

If you love sweet potatos and you love cheesecake you will LOVE this

AJSimp @cook_2706194

If you love sweet potatos and you love cheesecake you will LOVE this

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Ingredients

Cheesecake
3 packages8oz. Cream cheese
2 cupSweet potato puree
2 tspCinnamon
2 tspVanilla
1/3 cupSour cream
3Eggs
1/4 cupHeavy whipping cream
Crust
1 1/4 cupGraham cracker crumbs
1/4 cupSugar
1/4 cupMelted butter
Topping
3/4 cupPacked brown sugar
1/4 cupButter
1/4 cupHeavy whipping cream
1 cupChopped pecans

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Steps

1

Preheat oven to 350 (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 inch springform pan. Bake 10 minutes. Cool.
2

* Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree with cinnamon and vanilla.
* Transfer 2 cups of sweet potato puree to a large bowl. Add cream cheese, 1 cup sugar, sour cream and 1/4 cup whipping cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
3

* Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
* Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.