Ingredients
1/4 cup plus 2 tablespoons all-purpose flour2 tablespoons sugar1/4 teaspoon ground cinnamon1/8 teaspoon salt2 tablespoons cold butter1 egg yolk1 to 3 teaspoons waterFILLING:2 packages (one 8 ounces, one 3 ounces) cream cheese, softened1 cup mashed sweet potato1/2 cup sugar1 teaspoon butter, melted1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon vanilla extract2 eggs, lightly beatenTOPPING:2 tablespoons brown sugar1 tablespoon all-purpose flour1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 tablespoon cold butter1/4 cup chopped pecans
Preparation
Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in egg yolk. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom of prepared pan. Bake at 400° for 10-13 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, beat the cream cheese, sweet potato, sugar, butter, cinnamon, nutmeg and vanilla until blended. Add eggs; beat on low speed just until combined. Pour onto crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 35 minutes. For topping, combine the brown sugar, flour, cinnamon and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle over cheesecake. Bake 15-25 minutes longer or until center is just set and topping is browned.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
