Sweet Potato Cheesecake

Ingredients

• 1/4 cup sgraham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted
• 1/2 cup scan ned sweet potato puree
• (8-ounce) packagescream cheese, softened
• 7/8 cup white sugar
• 1/3 cup sour cream
• 1/4 cup heavy whipping cream
• large eggs, room temperature
• 3/4 cup packed brown sugar
• 1/4 cup butter for topping
• 1/4 cup heavy whipping cream for topping
• cup chopped pecans for topping

Instructions

1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C ). Allrecipes / Kim Shupe
2. Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter together in a bowl until combined. Press crumb mixture firmly and evenly across the bottom and slightly up the sides of a 9 ½ inch springform pan. Bake for 10 minutes; remove from oven and set aside. Keep the oven on. Allrecipes / Kim Shupe
3. Beat cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust. Allrecipes / Kim Shupe Recipe Tip Add 1 teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves to the filling for added flavor.
4. Bake in the preheated oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly). Turn off the oven. Let cake stand 1 hour in oven with door ajar. Allrecipes / Kim Shupe
5. To make the praline topping: Combine brown sugar and 1/4 cup butter 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 add pecans. Allrecipes / Kim Shupe
6. Pour hot praline topping over cheesecake. Store leftover cheesecake in the refrigerator. Allrecipes / Kim Shupe
7. Serve and enjoy! Allrecipes / Kim Shupe