Sweet Potato Cheesecake

Preheat the oven to 350°F (175°C).
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a springform pan to form an even crust.
Step 2: Make the Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the mashed sweet potatoes, eggs, vanilla, cinnamon, and nutmeg. Beat until fully combined and smooth.
Step 3: Bake the Cheesecake

Pour the filling over the prepared crust and smooth out the top.
Bake for 45-50 minutes, or until the center is just set (a slight jiggle is okay).
Remove from the oven and let it cool on a wire rack.
Step 4: Add the Topping

In a small bowl, mix the chopped pecans, brown sugar, and cinnamon.
Sprinkle the topping evenly over the cheesecake.
Step 5: Chill and Serve

Refrigerate for at least 4 hours, or preferably overnight, for the best texture and flavor.
Slice and serve with a dollop of whipped cream on top.
Serving and Storage Tips