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Prep 45min
Total7hr30min
Servings16
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Ingredients
Cheesecake
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
Crumb Topping
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
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Steps
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.
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Use 2 cups canned pumpkin instead of cooking and mashing the sweet potatoes.
Serve this rich dessert on plates dusted with cinnamon.
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.
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