-CRUST-
1 1/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c Melted butter
FILLING
2 lb Sweet potatoes
3 pk (8-oz) cream cheese;
-softened
3/4 c Plus
2 tb Sugar
1/3 c Sour cream
1/4 c Whipping cream
3 Eggs
TOPPING
3/4 c Packed brown sugar
1/4 c Butter
1/4 c Whipping cream
1 c Chopped pecans
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Preheat oven to 350F. Mix graham cracker crumbs, sugar and 1/4 cup melted
butter in bowl. Press mixture into bottom of 9 1/2″ springform pan. Bake
10 minutes. Cool. Don’t turn the oven off.
Put potatoes in baking dish and bake until knife inserted in center goes
through easily, about 1 hour. Don’t turn oven off.
Cool sweet potatoes enough to handle; peel. Puree. Transfer 1 1/2 cups of
puree to large bowl. Add cream cheese, sugar, sour cream and cream and
beat beat until smooth. Add eggs, one at a time, blending well after each.
Pour filling into crust. Bake until tester inserted in center comes out
clean, 1 hour. Okay, you can turn off the oven. Let cake stand 1 hour in
oven with door ajar.
For topping, stir sugar and butter in heavy small saucepan over low heat
until sugar dissolves. Increase heat and bring to a boil. Mix in cream,
then nuts. Pour hot topping over cheesecake. Refrigerate.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings