Post by chief_cook2 on Dec 4, 2003 9:42:45 GMT -6
Yield: 16 servings
1 cup Gold Medal all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
Pecan Crumb Topping:
1/2 cup Gold Medal all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 cup chopped pecans
Whipping (heavy) cream, if desired
Heat oven to 400 F. Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon
cinnamon and the egg yolk until mixture forms a ball. Pat about
two-thirds of the dough on bottom only of 10-inch springform pan (with side
removed) to make bottom crust 1/8 inch thick. Bake 8 to 10 minutes or until
crust just begins to brown around edge.
Reduce oven temperature to 300 F. Attach side to pan. Pat remaining dough
about 1 inch up inside of pan.
Beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the
nutmeg and vanilla in medium bowl with electric mixer on low speed until
blended; set aside. Beat cream cheese and 1 cup sugar in large bowl on
medium speed about 1 minute or until smooth. Beat in sweet potato mixture
on low speed about 1 minute or until blended. Beat in eggs, one at a time.
Pour batter into springform pan. Place springform pan in larger pan on oven
rack. Pour very hot water into larger pan to one-third the height of
springform pan.
Bake 1 hour 30 minutes or until center is set, adding very hot water to
larger pan as needed.
Meanwhile, make Pecan Crumb Topping:
Stir flour, brown sugar, butter and cinnamon in small bowl until
crumbly. Stir in pecans.
Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes
longer or until topping is set. Cool 30 minutes. Loosen side of cheesecake
from pan; remove side of pan. Refrigerate uncovered 3 to 4 hours or until
chilled. Serve with whipped cream if desired. Store covered in
refrigerator.