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Ingredientes
- 1 1/2 c. Gingersnap cookie crumbs
- 1/2 c. Finely minced pecans, (about 2 ounces)
- 1/3 c. Unsalted butter, melted
- 1 can Sweet potatoes, well liquid removed (16-oz)
- 2 pkt Light cream cheese, room temperature (8-oz)
- 3/4 c. Sugar
- 1 tsp Vanilla extract
- 3 lrg Large eggs
- 3/4 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
Direcciones
- For Crust: Preheat oven to 350 F. Mix crumbs, pecans and butter in medium bowl till well blended. Press mix onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust till set, about 8 min. Cold completely in pan on rack. Maintain oven temperature.
- For Filling: Puree sweet potatoes in processor. Measure 1 c. puree; reserve remainder for another use. Beat cream cheese, 1/2 c. sugar and vanilla in large bowl till blended. Add in Large eggs 1 at a time, beating well and scraping down sides of bowl after each addition. Transfer 1 c. cream cheese filling to small bowl. Add in remaining 1/4 c. sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix till smooth.
- Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect. Repeat layering with remaining sweet potato filling, then remaining plain filling.
- Swirl batters with knife again.
- Bake cake till filling is set, about 45 min. Cold. Chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Using snall sharp knife, cut around cake and release pan sides. Cut into wedges and serve cool.
- Serves 8.
