Sweet Potato Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 cups pecans, finely chopped
• 1 cup sugar
• 1 egg
• 1/2 cup rum or 1/2 cup bourbon
• 2 sweet potatoes
• 2 1/2 lbs cream cheese (5 pkgs.)
• 1 1/2 cups sugar
• 1/2 cup cake flour or 1/2 cup all-purpose flour
• 6 eggs
• 2 egg yolks
• cinnamon
• nutmeg

Recipe

• 1 you need a 10" springform pan or 9" with 3" sides.
• 2 preheat oven to 325 degrees.
• 3 crust.
• 4 mix pecans and sugar.
• 5 beat egg whites until frothy.
• 6 add enough egg to the mixture so that nuts and sugar hold together in a ball.
• 7 spray pan with oil, and press mixture into pan.
• 8 (or you can use a graham cracker crumb crust).
• 9 filling.
• 10 cook bourbon or rum in a small pan until reduced by half.
• 11 cook sweet potatoes and mash the pulp until smooth.
• 12 measure 1 cup pulp and set aside.
• 13 in a mixing bowl, blend cream cheese with the sugar until smooth.
• 14 add the flour and blend together.
• 15 add the eggs and yolks; blend until smooth.
• 16 scrape down sides of the bowl to prevent lumps.
• 17 add bourbon, sweet potato puree, cinnamon and nutmeg.
• 18 blend completely.
• 19 pour batter into pan over crust.
• 20 bake at 325 degrees for 1 1/2 hours.
• 21 the cheesecake should be firm and slightly colored on top.
• 22 nothing should stick to finger when the center is touched.
• 23 remove from oven and let cool for one hour.
• 24 run a knife around the edge of the pan.
• 25 refrigerate overnight or at least 2 hours.
• 26 keep refrigerated until serving.
• 27 serve with whipped cream.
• 28 tips:.
• 29 if you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs.
• 30 vanilla or coconut rum can also be used in this recipe.