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Jim Coleman Recipes

Southern Style Sweet Potato Cheesecake with a Graham-Pecan Crust

For this recipe you will need:

Graham Cracker-Pecan Crust:

  • 2 Cups graham cracker crumbs fine
  • 1/2 Cup butter melted
  • 1/4 Cup pecans finely chopped

Filling:

  • 3 - 8 oz. packages of cream cheese softened
  • 1 1/4 Cups brown sugar
  • 4 large eggs
  • 3 egg yolks
  • 3 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1 Cup whipping cream
  • 1 1/2 Cups sweet potatoes, mashed

To prepare this recipe:

Combine crust ingredients well and press into a 10-inch spring form pan.

Beat cream cheese, sugar and eggs until smooth; beat in flour, cinnamon, nutmeg, ginger and allspice. Beat cream and well-mashed sweet potatoes into mixture on medium speed with a hand-held mixer just until well combined.

Pour the batter into the prepared crust.

Bake in a preheated 425o oven for 15 minutes; lower heat to 275o and bake 1 hour more. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.



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