From I-Love-Cheesecake.com

Sweet Potato Cheesecake with Pecan-Crumb Crust

• 2 cups graham cracker crumbs fine
• 1/2 cup butter melted
• 1/4 cup pecans finely chopped
• 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

The Directions

Graham Cracker-Pecan Crust

Preheat oven to 425 degrees F.

Combine ingredients well and press into a 10-inch springform pan.

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.

Source: E-Cookbooks.net