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Sweet Potato Cheesecake

Yield 12 servings

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup chopped pecans
  • 3 tablespoons sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/3 cup butter or margarine, melted
  • 1 (16-ounce) container cream-style cottage cheese
  • 2 1/2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups mashed cooked sweet potatoes
  • 1 (16-ounce) container sour cream
  • 1/3 cup orange marmalade
  • Garnishes: orange rind strips, fresh mint

How to Make It

  1. Combine first 5 ingredients, stirring until blended; press into bottom and 1 inch up sides of a 10-inch springform pan.

  2. Bake at 350° for 6 minutes; cool.

  3. Beat cottage cheese at medium speed with an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat at medium speed until mixture is smooth. Add eggs, 1 at a time, beating until blended after each addition. Fold in mashed sweet potato, and pour into prepared crust.

  4. Bake at 300° for 1 1/2 hours. Combine sour cream and marmalade, stirring until blended; spread over cheesecake. Bake 10 more minutes; cool on a wire rack. Cover and chill 8 hours. Garnish, if desired.