Directions

• Place a greased 6-in. springform pan on a double thickness of
• heavy-duty foil (about 12 in. square). Securely wrap foil around
• pan.
• In a small bowl, combine the flour, sugar, cinnamon and salt; cut in
• butter until crumbly. Stir in egg yolk. Gradually add water, tossing
• with a fork until dough forms a ball. Press onto the bottom of
• prepared pan. Bake at 400° for 10-13 minutes or until lightly
• browned. Cool on a wire rack.
• In a small bowl, beat the cream cheese, sweet potato, sugar, butter,
• cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low
• speed just until combined. Pour onto crust. Place springform pan in
• a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 35 minutes. For topping, combine the brown
• sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir
• in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or
• until center is just set and topping is browned.
• 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. Refrigerate
• leftovers. Yield: 6 servings.