Sweet Potato Cheesecake #2

10 Servings

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Sweet Potato Cheesecake #2 Ingredients

CRUST	1/3 c Sour cream
1 1/4 c Graham cracker crumbs	1/4 c Whipping cream
1/4 c Sugar	3 Eggs
1/4 c Melted butter	TOPPING
FILLING	3/4 c Packed brown sugar
2 lb Sweet potatoes	1/4 c Butter
3 pk (8-oz) cream cheese;	1/4 c Whipping cream
3/4 c Plus	1 c Chopped pecans
2 tb Sugar

Instructions for Sweet Potato Cheesecake #2

From: arielle@bonkers.taronga.com (Stephanie da Silva) Preheat oven to 350F. Mix graham cracker crumbs, sugar and 1/4 cup melted butter in bowl. Press mixture into bottom of 9 1/2" springform pan. Bake 10 minutes. Cool. Dont turn the oven off. Put potatoes in baking dish and bake until knife inserted in center goes through easily, about 1 hour. Dont turn oven off. Cool sweet potatoes enough to handle; peel. Puree. Transfer 1 1/2 cups of puree to large bowl. Add cream cheese, sugar, sour cream and cream and beat beat until smooth. Add eggs, one at a time, blending well after each. Pour filling into crust. Bake until tester inserted in center comes out clean, 1 hour. Okay, you can turn off the oven. Let cake stand 1 hour in oven with door ajar. For topping, stir sugar and butter in heavy small saucepan over low heat until sugar dissolves. Increase heat and bring to a boil. Mix in cream, then nuts. Pour hot topping over cheesecake. Refrigerate. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cream CheeseCuisine: Uncategorized