Sweet Potato Cheesecake Pie
Recipes from the Soul! A prizewinning cheesecake combines the heritage of cooking with sweet potatoes and a love of cheesecake.
Yield: 16 servings
1 cup Gold Medal all-purpose flour
Pecan Crumb Topping:
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:
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.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.