| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Gingersnap cookie crumbs |
| 1/2 |
c |
Finely chopped pecans; (about 2 ounces) |
| 1/3 |
c |
Unsalted butter; melted |
| 1 |
cn |
Sweet potatoes; well drained |
|
|
; (16-ounce) |
| 2 |
pk |
Light cream cheese; room temperature |
|
|
; (8-ounce) |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 3 |
lg |
Eggs |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
INSTRUCTIONS
CRUST
FILLING
For Crust: Preheat oven to 350 F. Mix crumbs, pecans and butter in medium
bowl until well blended. Press mixture onto bottom and 1 1/2 inches up
sides of 9-inch-diameter springform pan. Bake crust until set, about 8
minutes. Cool completely in pan on rack. Maintain oven temperature.
For Filling: Puree sweet potatoes in processor. Measure 1 cup puree;
reserve remainder for another use. Beat cream cheese, 1/2 cup sugar and
vanilla in large bowl until blended. Add eggs 1 at a time, beating well and
scraping down sides of bowl after each addition. Transfer 1 cup cream
cheese filling to small bowl. Add remaining 1/4 cup sugar, sweet potato
puree, cinnamon and nutmeg to filling in large bowl and mix until smooth.
Pour half of sweet potato filling into crust. Drizzle with half of plain
filling. Swirl knife through batters to create marbled effect. Repeat
layering with remaining sweet potato filling, then remaining plain filling.
Swirl batters with knife again.
Bake cake until filling is set, about 45 minutes. Cool. Refrigerate
overnight. (Can be made 2 days ahead. Keep refrigerated.) Using snall sharp
knife, cut around cake and release pan sides. Cut into wedges and serve
cold.
Serves 8.
Bon Appetit November 1994
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