Sweet Potato Cheesecake with Pecan Topping
Preheat the oven to 375 degrees F. Bring a full kettle of water to a boil. Pierce each sweet potato several times with a fork and place on a baking sheet.
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Cooking tools:
- Food processor
- Springform pan
- Roasting pan
- Cooling rack
- Oven
- Kettle
- Baking sheet
- Fork
- Aluminum foil
- Paring knife
- Chef's knife
- Saucepan
- Whisk
- Spatula
- Stove
- Refrigerator
- Measuring cup
Ingredients
- 2 small sweet potatoes
- 15 graham crackers
- 4 tbsp butter, melted
- 4 8-oz packages cream cheese, at room temperature
- 1 8-oz container sour cream, at room temperature
- ½ cup brown granulated sugar
- ½ tsp teaspoon kosher salt
- 4 eggs at room temperature
- 1 tsp vanilla extract
- the zest of juice of 1 lemon
- 1 cup brown sugar
- 4 tbsp butter
- 1 cup chopped, toasted pecans
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