A baked-on nut topping and spicy sweet potato filling set this cheesecake apart from the ordinary.
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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