Holiday Sweet Potato Cheesecake

Name: Holiday Sweet Potato Cheesecake
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12 servings.
Ingredients: 1-3/4 cups graham cracker crumbs; 1/3 cup butter, melted; 1/4 cup sugar; FILLING:; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 eggs, lightly beaten; SWEET POTATO FILLING:; 1 cup mashed sweet potatoes (about 3/4 pound); 1/2 cup sugar; 1/2 cup evaporated milk; 1/4 cup butter, melted; 1 large egg; 1/2 teaspoon vanilla extract; 1/8 teaspoon each ground cinnamon, cloves and nutmeg; 1/8 tsp. salt; TOPPING:; 3/4 cup sour cream; 3 tablespoons sugar; 1-1/2 teaspoons vanilla extract; Glazed chopped pecans, optional

Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts—sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. —Melanie Bauder, Manlius, New York

Ingredients

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
SWEET POTATO FILLING:
1 cup mashed sweet potatoes (about 3/4 pound)
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon each ground cinnamon, cloves and nutmeg
1/8 tsp. salt
TOPPING:
3/4 cup sour cream
3 tablespoons sugar
1-1/2 teaspoons vanilla extract
Glazed chopped pecans, optional

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° until center is just set and top appears dull, 50-55 minutes.
Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. 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.

Nutrition Facts

1 slice (calculated without pecans): 489 calories, 31g fat (17g saturated fat), 131mg cholesterol, 350mg sodium, 45g carbohydrate (34g sugars, 1g fiber), 7g protein.

Originally published as Savory Sweet Potato Cheesecake in Holiday & Celebrations Cookbook 2012