Recipe: Sweet Potato Cheesecake

1 c  flour
1/2 c  butter, softened
1/4 c  sugar
1/2 tsp  cinnamon
1 egg yolk
3 med  sweet potatoes, cooked and mashed
1 tbsp  butter, melted
1 tsp  cinnamon
1 tsp  nutmeg
1 tsp  vanilla
3 pkg  (8oz each) cream cheese, softened
1 c  sugar
4 eggs
CRUMB TOPPING
1/2 c  flour
1/2 c  light brown sugar
6 tbsp  butter, softened
1 tsp  cinnamon
1 c  chopped pecans

1. Heat oven to 400. Stir flour, 1/2 c butter, 1/4 c sugar, 1/2 tsp cinnamon and the egg yolk in medium bowl until mixture forms a ball. Pat about two third 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 edges. Reduce oven temp to 300. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.

3. Beat sweet potatoes, 1 tbsp butter, 1 tsp cinnamon, the nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside. Beat cream cheese and 1 cup sugar in large bowl 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 spring-form pan.

4. Bake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set. Meanwhile, make Crumb Topping; sprinkle 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.

CRUMB TOPPING

Stir Flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.