| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/4 | c | Melted butter |
| 2 | lb | Sweet potatoes |
| 3 | 8-oz cream cheese | |
| softened | ||
| 3/4 | c | Plus |
| 2 | T | Sugar |
| 1/3 | c | Sour cream |
| 1/4 | c | Whipping cream |
| 3 | Eggs | |
| 3/4 | c | Packed brown sugar |
| 1/4 | c | Butter |
| 1/4 | c | Whipping cream |
| 1 | c | Chopped pecans |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 221
Total Fat: 25.5g
Cholesterol: 101.8mg
Sodium: 68.6mg
Potassium: 282.7mg
Carbohydrates: 43.5g
Fiber: 2.7g
Sugar: 31.7g
Protein: 5.5g