Directions

• Place a greased 9-in. springform pan on a double thickness of
• heavy-duty foil (about 18 in. square). Securely wrap foil around
• pan.
• In a small bowl, combine the cracker crumbs, butter and sugar. Press
• onto the bottom and 1-1/2 in. up the sides of prepared pan. Place
• pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a
• wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in
• vanilla. Add eggs; beat on low speed just until combined. Pour into
• crust.
• In a large bowl, combine sweet potatoes with sugar, evaporated milk,
• butter, egg, vanilla, spices and salt. Spoon over cheesecake batter.
• Place springform pan in a large baking pan; add 1 in. of hot water
• to larger pan. Bake at 325° for 50-55 minutes or until center is
• just set and top appears dull.
• Combine the sour cream, sugar and vanilla. Spread over cheesecake.
• Bake 5-10 minutes longer or just until set. Remove springform pan
• from water bath. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour
• longer. Refrigerate overnight. Remove sides of pan. Sprinkle
• cheesecake with pecans if desired.
• Yield: 12 servings.