Try this Sweet Potato Cheesecake with Pecan-Crumb Crust recipe for a real treat
3 x 230g pkgs cream cheese softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1 1/2 cups sweet potatoes, mashed
Tennis Biscuit-Pecan Crust
2 cups Tennis Biscuit, fine
1/2 cup butter melted
1/4 cup pecans finely chopped
Combine crust ingredients well and press into a 10-inch spring-form pan.
Preheat oven to 220C.
Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger.
Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
Pour the batter into the prepared crust.
Bake at 220C for 15 minutes; lower heat to 130C degrees and bake 1 hour more.
Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
Serve with sweetened whipped cream or caramel topping.