Sweet Potato Cheesecake

Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 15 mins In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 cup melted butter. Press the mixture firmly into the bottom of a 9 1/2-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool slightly, keeping the oven preheated. (15 minutes)

Recipe View 1 hrs 15 mins Place sweet potatoes on a baking sheet. Bake until very tender and easily pierced with a fork, about 1 hour. Let cool slightly, then peel and puree in a food processor or with a potato masher until smooth. Measure out 1 1/2 cups of the puree for the cheesecake filling. (1 hour 15 minutes)

Recipe View 10 mins In a large bowl, beat the softened cream cheese and 7/8 cup granulated sugar with an electric mixer until smooth and creamy. Mix in the sour cream and 1/4 cup heavy cream. Add 1 1/2 cups sweet potato puree and blend until just combined. Beat in the eggs one at a time, mixing well after each addition. (10 minutes)

Recipe View 1 hrs Pour the cheesecake filling into the prepared graham cracker crust. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. (1 hour)

Recipe View 1 hrs Turn off the oven and prop the oven door ajar with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. (1 hour)

Recipe View 10 mins While the cheesecake is cooling, prepare the pecan topping: In a small, heavy saucepan, combine the brown sugar and 1/4 cup butter. Stir over low heat until the sugar dissolves and the butter is melted. Increase heat to medium and bring to a gentle boil, stirring constantly. Remove from heat and stir in the 1/4 cup heavy cream and toasted pecans. (10 minutes)

Recipe View 4 hrs Pour the hot pecan topping evenly over the cheesecake. Let cool completely, then cover and refrigerate for at least 4 hours, or preferably overnight, before serving. (4 hours)