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Sweet Potato Cheesecake Recipe

22 (2 1/2" square) graham crackers
1 cup chopped pecans
1/4 cup butter, melted
4 8-oz packages cream cheese, softened to room temperature
1 cup packed light brown sugar
1/4 cup molassess
2 cups cooked mashed sweet potatoes (about 4 medium)
1 tablespoon all-purpose flour
1 teaspoon allspice
1 teaspoon ground ginger
5 eggs
1/4 cup heavy cream
3 tablespoons dark rum
1 1/2 teaspoon vanilla extract

sweetened whipped cream
pecan halves

Preheat oven to 350 F. Coat 9" springform pan with cooking spray.
Wrap outside of pan with a double layer of foil. In blender or
food processor, in batches, process graham crackers with pecans
until finely ground. Combine graham cracker mixture with butter.
Press into bottom and up sides of the pan. Bake 8 minutes. Cool.

Meanwile, at medium-high speed, beat cream cheese until smooth.
Reduce speed to low, beat in brown sugar and molasses until combined.
Beat in sweet potatoes until smooth. Combine flour, allspace and
ginger. Beat into cheese mixture. Beat together eggs, cream, rum
and vanilla; beat into cheese mixture until combined. Pour into
crust. Place pan in large roasting pan on oven rack; fill roasting
pan with hot water halfway up sides of springform pan. Bake 1
hour, 15 minutes or until cheesecake center is just set. Remove
from water bath; remove foil. Cool on rack 30 minutes away from
drafts that could cause cheesecake to crack. After about 2 hours,
place cheesecake in refrigerator. Do not serve for about 24 hours
until flavors have had a chance to mingle and set. Garnish cheesecake
with fresh whipped cream and pecan halves.


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