Sweet Potato Coconut Streusel Cheesecake

Ingredients (Crust)

• 26 round buttery crackers (Ritz), crumbled
• 1/4 c. finely chopped pecans
• 1/4 c. flaked coconut
• 3 tbsp butter, melted

Ingredients (Filling)

• 3 tbsp all-purpose flour
• 1 tbsp brown sugar
• 2 tbsp butter
• 1/4 c. flaked coconut
• 1/4 c. pecan pieces
• 2 8-oz. Philadelpha cream cheeses, softened
• 1/2 c. light brown sugar
• 1/2 c. cooked, mashed sweet potato
• 1/4 c. Kahlua liqeur
• 1/4 tsp ground cinnamon
• 2 large eggs

Equipment

• 7-inch springform pan

Method (Crust)

1. Heat oven to 350.
2. Combine crust ingredients; stir well.
3. Firmly press crust mixture onto bottom and 1" up sides of pan.
4. Bake for 10 to 12 minutes; remove to wire rack and cool.

Method (Filling)

1. Heat oven to 325.
2. Combine flour and brown sugar.
3. Cut in butter with a pastry blender until mixture is crumbly.
4. Stir in coconut and pecan pieces.
5. Set mixture aside; cover and chill.
6. Beat cream cheese at medium speed until creamy.
7. Gradually add brown sugar, beating well.
8. Add sweet potato, Kahlua, and cinnamon; beat at low speed until blended.
9. Add eggs, 1 at a time, beating after each addition.
10. Pour batter into prepared crust.
11. Bake for 50 minutes.
12. Remove cheesecake from oven; sprinkle coconut mixture over top.
13. Bake for another 25 minutes.
14. Let cheesecake cool to room temperature in pan on a wire rack.
15. Cover and chill;

Serving

• Gently run a knife around edge to release from sides of pan.
• Garnish with whipped cream, ground cinnamon.

Note

• Sprinkling cinnamon over two intricately shaped forks offers an appetizing invitation to enjoy a luscious slice.