This cheesecake is a delicious way to celebrate fall. It's light and creamy unlike a heavy New York cheesecake. Serve it as an alternative to pumpkin pie at Thanksgiving.
15oz.sweet potato pureecanned, packed sweet potato is fine
2tablespoonsall-purpose flour
1tablespoonground cinnamon
1teaspoonvanilla extract
2large eggs
Topping
1/2cupunsalted butter
1/2cupbrown sugar
2tablespoonsmilk or cream
1/4cupchopped pecans
Pinchof sea salt
Instructions
Preheat oven to 325F.
Combine the cookie crumbs and melted butter in a small bowl. Stir until crumbs are evenly moist and covered in butter. Press into the bottom of a lightly buttered 13x9-inch baking dish. Refrigerate while you prepare the filling.
For the filling, combine the cream cheese and sugar in a medium bowl. Beat well on medium speed with an electric hand mixer. Add the sweet potato puree, flour and cinnamon; mix well. Add vanilla and eggs and beat on low speed until just combined. Pour filling over chilled crust.
Bake for 40-45 minutes. When done, the center of the cheesecake will be almost set but still have a slight wobble. Let cheesecake cool in the pan, then cover and transfer to the refrigerator. Chill for 6 hours or overnight (preferred). Cut cheesecake into bars, approximately 15-20 pieces.
For the topping, melt the butter over medium heat in a small saucepan. Add the brown sugar and stir to combine. When sugar is almost completely melted whisk in the milk; stir until smooth. Stir in pecans and sea salt. Let cool slightly before pouring over bars. Serve. Store leftovers loosely covered in the refrigerator.