Holiday Sweet Potato Cheesecake

• 1-3/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 cup mashed sweet potatoes (about 3/4 pound)
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1/4 cup butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon each ground cinnamon, cloves and nutmeg
• 1/8 tsp. salt
• 3/4 cup sour cream
• 3 tablespoons sugar
• 1-1/2 teaspoons vanilla extract
• Glazed chopped pecans, optional

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a
3. . Bake at 325u0b0 for 10 minutes. Cool on a wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
5. In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325u0b0 until center is just set and top appears dull, 50-55 minutes.
6. Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
7. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

graham cracker crumbs, butter, sugar, cream cheese, sugar, vanilla, eggs, mashed sweet potatoes, sugar, milk, butter, egg, vanilla, ground cinnamon, salt, sour cream, sugar, vanilla, pecans

Taken from www.tasteofhome.com/recipes/holiday-sweet-potato-cheesecake/ (may not work)