Spiced Sweet Potato Cheesecake with Pecan Streusel Topping

 

1 pound cream cheese

½ cup + 6T unsalted butter

1 ¼ cups firmly packed light brown sugar

½ cup + 3 T sugar

1 large egg

1 ¼  cups flour

1 ¼ c sweet potato purée

2 large egg yolks

1 ¼ teaspoons cinnamon

¾ C finely chopped pecans

¼ teaspoon cloves

¼ teaspoon nutmeg

 

Preheat oven to350°F.  Lightly oil 9 inch springform pan. 

 

For Crust: Place 6 T butter and 3 T sugar in the workbowl of a food processor.  Blend.  Add ¾ c. flour.1 egg yolk ¼ cup pecans and the  nutmeg.  Process until a ball forms.  Press dough onto bottom and up sides of pan.  Bake 30 minutes.  Lower oven to 275°F.  

 

For Filling: Place cream cheese, ¾ c brown sugar and ½ sugar in processor.  Blend.  Add egg and 1 egg yolk.  Process.  Add sweet potato, ¾ teaspoon cinnamon, cloves.  Process until smooth.  Pour into crust.  Bake 1 ½ hours or until set.  Remove from oven--Raise temperature to 350°F. 

 

For Topping: Place ½ cup flour, ½ cup brown sugar, 1 ½ t. cinnamon, ½ cup unsalted butter in processor.  Blend.  Add pecans.  Process.  Spread over set cheesecake, bake 35 minutes.  Cool on rack.  Chill well.