Graham Cracker−Pecan Crust 2 cups graham cracker crumbs fine 1/2 cup butter melted 1/4 cup pecans finely chopped
Preheat oven to 425 degrees F.
Combine ingredients well and press into a 10−inch springform pan.
Filling 24 ounces cream cheese softened 1 cup granulated sugar 4 large eggs 3 egg yolks 3 tablespoons flour 2 teaspoons cinnamon 1 teaspoon ginger 1 cup whipping cream 1 1/2 cups sweet potatoes, mashed
Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger. Beat cream and well−mashed sweet potatoes in on medium speed of a hand held mixer just until well−combined. Pour the filling into the prepared crust.
Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
Serve with sweetened whipped cream or caramel topping.
Preheat oven to 425 degrees F.
Combine ingredients well and press into a 10−inch springform pan.
Filling 24 ounces cream cheese softened 1 cup granulated sugar 4 large eggs 3 egg yolks 3 tablespoons flour 2 teaspoons cinnamon 1 teaspoon ginger 1 cup whipping cream 1 1/2 cups sweet potatoes, mashed
Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger. Beat cream and well−mashed sweet potatoes in on medium speed of a hand held mixer just until well−combined. Pour the filling into the prepared crust.
Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
Serve with sweetened whipped cream or caramel topping.
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