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1
To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
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2
Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
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3
Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
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4
Butter or spray a pan with vegetable spray.
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5
To make the cheesecake batter: Raise oven temperature to 450 degrees F.
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6
In the bowl of an electric mixer, place cream cheese.
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7
Use paddle attachment and beat until smooth.
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8
Continue to mix and add sugar and salt.
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9
Add the eggs 1 at a time, then add sour cream, flour, and spices.
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10
Lower speed and add sweet potato puree.
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11
Pour the batter into crust lined pan.
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12
Place a baking pan of hot water under cheesecake pan.
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13
Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
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14
For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated.
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15
Pour onto buttered baking pan.
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16
Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
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17
Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled.
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18
Loosen pan sides and remove cheesecake.
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19
Carefully slice cake with knife dipped in hot water, then wiped.
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20
Garnish with candied pecans.
