10% OFF

Directions

Preparation:

1. Preheat Oven: Preheat the oven to 350°F (175°C).

Prepare the Crust:

1. Mix Ingredients: In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until combined.

2. Form Crust: Press the mixture firmly onto the bottom of a 9 1/2-inch springform pan.

3. Bake Crust: Bake for 10 minutes. Remove from oven and set aside. Keep the oven on.

Prepare the Sweet Potatoes:

1. Bake Potatoes: Place sweet potatoes in a baking dish and bake until a knife inserted in the center goes through easily, about 1 hour.

2. Cool and Peel: Allow sweet potatoes to cool enough to handle, then peel and puree them using a blender or food processor.

Prepare the Filling:

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese and ⅞ cup white sugar until smooth.

2. Add Ingredients: Mix in sour cream, ¼ cup cream, and 1 ½ cups sweet potato puree until well combined.

3. Add Eggs: Beat in eggs one at a time, blending well after each addition.

4. Pour Filling: Pour the filling into the prepared crust.

Bake the Cheesecake:

1. Bake: Bake in the preheated oven for about 1 hour, or until a tester inserted near the center comes out clean (the center may still be slightly jiggly).

2. Cool in Oven: Turn off the oven and let the cake stand for 1 hour in the oven with the door ajar.

Prepare the Topping:

1. Combine Ingredients: In a heavy small saucepan, combine brown sugar and ¼ cup butter. Stir over low heat until the sugar dissolves.

2. Boil and Mix: Increase heat and bring to a boil. Mix in ¼ cup cream, then add the nuts. Pour the hot topping over the cooled cheesecake.

Serve and Store:

1. Refrigerate: Store the leftover cheesecake in the refrigerator.

2. Serve: Serve chilled.