Desserts Cheesecake: Sweet Potato 03 by Recipe Cottage

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	Sweet Potato 03

		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.