Hanukkah Recipes: Sweet Potato Cheesecake

1 1/4 cups graham cracker crumbs1/4 cup white sugar1/4 cup butter, melted2 pounds sweet potatoes3 (8 ounce) packages cream cheese, softened7/8 cup white sugar1/3 cup sour cream1/4 cup heavy whipping cream3 eggs3/4 cup packed brown sugar1/4 cup butter1/4 cup heavy whipping cream1 cup chopped pecansPreheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off. Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust. Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate. Amount Per Serving  Calories: 619 | Total Fat: 40.9g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 619

Total Fat: 40.9gCholesterol: 151mgSodium: 343mgTotal Carbs: 57.6g    Dietary Fiber: 3.4gProtein: 8.9g VIEW DETAILED NUTRITION
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