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Recipe Sweet Potato Cheesecake (Cake)

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Required 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

Preparing/Cooking:

  • 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.
  • 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.
  • 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.
  • 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.
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