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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup granulated sugar |
| 1/2 | teaspoon ground cinnamon |
| 1 | egg yolk |
| 3 | medium sweet potatoes, cooked and mashed (about 2 cups) |
| 1 | tablespoon butter or margarine, melted |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground nutmeg |
| 1 | teaspoon vanilla |
| 3 | packages (8 ounces each) cream cheese, softened |
| 1 | cup granulated sugar |
| 4 | eggs |
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| 1/2 | cup Gold Medal® all-purpose flour |
| 1/2 | cup packed light brown sugar |
| 6 | tablespoons butter or margarine, softened |
| 1 | teaspoon ground cinnamon |
| 1 | cup chopped pecans |
| 1. | Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick. |
| 2. | Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan. |
| 3. | In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan. |
| 4. | Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set. |
| 5. | Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside. |
| 6. | Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator. |
| Bake bottom crust 10 to 12 minutes.
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| Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes. |
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| Serve this rich dessert on plates dusted with cinnamon. |
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| One of the earliest recipes for cheesecake appeared in a Philadelphia cookbook published during the 1850s. African-American caterers, well-known in the city for their culinary expertise, were very likely to have included their personal version of the cream cheese dessert on social event menus. |
Nutrition Information:
480 ( 295); 33g ( 17g, ncg); 140mg; 220mg; 39g ( 2g, ncg); 7g 86%; 4%; 6%; 10% 2 ; 1/2 ; 0 ; 6 1/2 2 1/2