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1
Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball. Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
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2
Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
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3
Reduce oven temperature to 300 degrees.
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4
Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
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5
Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
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6
Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
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7
Beat in sweet potato mixture on low speed about 1 minute until blended.
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8
Beat in eggs, one at a time.
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9
Pour batter into springform pan.
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10
Place springform pan in larger pan.
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11
Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
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12
Pecan Crumb Topping.
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13
Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
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14
Sprinkle Pecan Crumb Topping over cheesecake.
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15
Bake about 30 minutes or until topping is set.
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16
Cool.
