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1
For Crust: Preheat oven to 350 F. Mix crumbs, pecans and butter in medium bowl until well blended.
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2
Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan.
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3
Bake crust until set, about 8 minutes.
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4
Cool completely in pan on rack.
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5
Maintain oven temperature.
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6
For Filling: Puree sweet potatoes in processor.
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7
Measure 1 cup puree; reserve remainder for another use.
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8
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended.
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9
Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition.
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10
Transfer 1 cup cream cheese filling to small bowl.
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11
Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth.
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12
Pour half of sweet potato filling into crust.
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13
Drizzle with half of plain filling.
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14
Swirl knife through batters to create marbled effect.
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15
Repeat layering with remaining sweet potato filling, then remaining plain filling.
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16
Swirl batters with knife again.
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17
Bake cake until filling is set, about 45 minutes.
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18
Cool.
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19
Refrigerate overnight.
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20
(Can be made 2 days ahead.
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21
Keep refrigerated.)
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22
Using snall sharp knife, cut around cake and release pan sides.
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23
Cut into wedges and serve cold.
