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Sweet Potato-Pecan Cheesecake

Hands-on time 25 mins
Total time 11 hrs, 32 mins
Yield Makes 12 servings
Test Kitchen Professional Pam Lolley combined the flavors of three holiday favorites to create this luscious dessert.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups mashed, cooked sweet potatoes
  • 1 1/2 tablespoons lemon juice
  • Praline Topping
  • Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

How to Make It

  1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.

  2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sweet potatoes and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

  3. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

  4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.