Sweet Potato Cheesecake With Pecan-Crumb Crust - cooking recipe

Ingredients

3 (8 ounce) packages cream cheese, softened
1 cup 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, oven-baked, peeled and well mashed
PECAN CRUST
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans

Preparation

Set oven to 425 degrees.
FOR CRUST: combine crust ingredients well, and press into a 10-inch springform pan.
Beat cream cheese, sugar and all eggs until smooth.
Mix in whipping cream.
Beat in flour, cinnamon and ginger.
Beat in well-mashed sweet potatoes until well combined.
Pour the batter into prepared crust.
Bake at 425 degrees for 15 mins; lower heat to 275 degrees, and bake 1 hour more.
Turn heat off, and leave in oven to cool for several hours, or cool on a wire rack.
Leave in fridge for 8-9 hours, or overnight to set.
Serve with sweetened whipped cream or caramel topping.