Prep Time: 2½ Hours
Yields: 1 (9-inch) Cheesecake

Comment:
The golden color of sweet potato swirl makes a beautiful presentation while adding a special touch to the sweet cheesecake.

Ingredients for Pecan Crust:
2 cups pecans, toasted
2 tbsps light brown sugar
pinch salt
3 tbsps butter, softened

Method for Pecan Crust:
Preheat oven to 325°F. Lightly grease a 9-inch spring form pan with nonstick cooking spray then place onto a sheet of heavy-duty foil. Wrap foil securely around the outside of pan and set aside. In the bowl of a food processor, add pecans, brown sugar and salt then pulse until pecans are finely chopped. Add butter and pulse until ingredients are combined. Using your fingertips, press pecan mixture evenly onto bottom of prepared pan. Bake 8–10 minutes then remove from oven, cool on wire rack and set aside.

Ingredients for Cheesecake Filling:
1 cup sweet potato purée
3 (8-ounce) packages cream cheese, room temperature
1 cup light brown sugar, divided
¾ cup sour cream
2 tsps vanilla extract
3 eggs, lightly beaten
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg

Method for Cheesecake Filling:
Preheat oven to 325°F. In the bowl of an electric mixer, beat cream cheese and ¾ cup brown sugar on medium speed using paddle attachment for 15 seconds or until smooth. Add sour cream and vanilla then beat on medium speed until ingredients are well combined. Add eggs and beat on low until just blended. Set aside. In a small mixing bowl, combine sweet potato purée, spices and remaining ¼ cup brown sugar. Stir in 1½ cups of cream cheese mixture, reserving remaining cream cheese mixture. To layer, spread half of reserved cream cheese mixture onto bottom of prepared crust then gently spread half of sweet potato mixture over top. Repeat layers then swirl gently with a spatula or knife. Place spring form pan onto a large baking pan with 2-inch lip. Pour approximately 1-inch hot water into baking pan. Place on center rack of oven and bake 60–70 minutes or until center is set. Remove cheesecake from oven and water bath then place on a wire rack to cool 10 minutes. Using a knife, loosen sides from pan and refrigerate overnight. Before serving, remove rim from pan and cut into 12 serving pieces. Enjoy!