Scrumptious Sweet Potato Cheesecake

Sweet Potato Cheesecake - The Perfect Dessert!

Yumm!!!

This week's recipe puts a new spin on a great American flavor classic. We all love a traditional cheesecake...right? And we also love our delicious sweet potatoes...right? Isn't it about time that we put the two together? Well, of course it is. The creamy sweetness of our sassy orange friends is the perfect compliment to a decadent treat like cheesecake. Contrary to what you might think, your cheesecake will still end up with a light yellowy color. We are going to put in just enough sweet potatoes to add moisture and richness and then, just when you think that it can't get any better, we are going to top it all off with a hot caramel nut glaze.  Ahhh...perfection!!  Still need more wow factor?  Add a tsp of vanilla or almond flavoring into the filling before baking.  Now the only thing left to decide is who to share this with. Valentine's Day is just around the corner. I bet that special someone would be impressed with a gourmet cheesecake gift. I know I would be.  Happy Baking!!

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted
• 2 pounds sweet potatoes
• 3 (8 ounce) packages cream cheese, softened
• 7/8 cup white sugar
• 1/3 cup sour cream
• 1/4 cup heavy whipping cream
• 3 eggs
• 3/4 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy whipping cream
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (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 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
2. Bake potatoes until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
3. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
4. 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.
5. 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.