Sweet Potato Cheesecake with Caramel Pecan Glaze

Yesterday, I told ya’ll how I stocked up on sweet potatoes with them being so cheap right now, and posted the recipe for Sweet Potato Bread.  When I baked the potatoes for the bread, I threw a couple more in the oven to prepare for the cheesecake I was going to bake today. Yes, you heard me right – I’m baking a cheesecake with sweet potatoes!  Then, I’m topping if off with a perfect pecan topping!  This cheesecake is luscious & delicious (deluscious?) – and the perfect addition to your Thanksgiving feast. Here is what you need.

Preheat your oven to 350 degrees.  Place the 10 graham crackers (large rectangles) in a food processor & pulse until you get crumbs.  Melt half of the stick of butter, & pour it into the crumbs – along with 1/4 cup of sugar.  Mix it all together, and press into a 9″ or 10″ springform pan. (I use a 10″) 

Beat in one egg at a time, until all 3 eggs have been combined & the mixture is creamy. Your graham cracker crust should be done now, so scoop the cheesecake filling into it – and spread evenly.

Now, it’s time to make the pecan topping.  In a small saucepan on low heat, stir together 1/4 cup of butter & the brown sugar, until the sugar is dissolved.  Turn up the heat a little, and bring to a boil.

Whisk in 1/4 cup of cream…

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Sweet Potato Cheesecake

Sweet Potato Cheesecake with Caramel Pecan Glaze - you have never had a cheesecake as fabulous as this one! It's cheesecake perfection. 

Ingredients

• For the crust:10 graham crackers pulsed into crumbs¼ cup white sugar¼ cup butter, meltedFor the cheesecake:1.5 cups cooked, mashed sweet potatoes3 (8 ounce) packages cream cheese, softened1 scant cup white sugar⅓ cup sour cream¼ cup heavy whipping cream3 eggsFor the topping:¾ cup packed brown sugar¼ cup butter¼ cup heavy whipping cream1 cup chopped pecans

Instructions

• Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter. Press mixture into the bottom of a 9½ inch springform pan. Bake 10 minutes.Transfer 1½ cups of sweet potato puree to a large bowl. Add cream cheese, scant cup of sugar, sour cream and ¼ cup cream; beat until smooth. Beat in eggs one at a time, blending well after each until creamy. Pour filling into crust.Bake until toothpick inserted in center comes out clean- about 70 minutes. Turn off the oven. Let cake stand 1 hour in oven with door ajar.Combine brown sugar and ¼ cup butter in a small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in ¼ cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.

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