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Sweet Potato Cheesecake


1 cup gingersnap crumbs
1/2 cup finely chopped pecans
3 tablespoons butter or margarine, melted

16 ounces cream cheese, softened
17 ounces can sweet potatoes, drained
1/2 cup sugar
1/4 cup orange juice
2 eggs
1/2 cup sour cream
1 teaspoon cinnamon
miniature marshmallows

Combine crumbs, nuts and butter; press onto bottom of 9" springform pan. Combine softened cream cheese, sweet potatoes and sugar, mixing with electric mixer until blended. Blend in orange juice, eggs, sour cream and cinnamon; pour over crust.

Bake at 325 degrees, 1 hour. Loosen cake from rim of pan. Cool; remove rim. Chill. Top with marshmallows just before serving; broil until lightly browned. Garnish with pecan halves, if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.