Sweet Potato Cheesecake

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and the mixture sticks together.
Press the mixture into the bottom of the springform pan to form a compact, even crust.
Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Make the Filling:

In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the sugar, eggs, vanilla extract, cinnamon, and nutmeg. Beat until everything is well combined.
Gently fold in the mashed sweet potatoes until the filling is smooth and free of lumps.
Pour the filling into the cooled crust and spread it evenly.
Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and a toothpick inserted comes out mostly clean.
Allow the cheesecake to cool in the pan for at least an hour, then refrigerate for a minimum of 4 hours or overnight to set.
Prepare the Topping:

In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon.
Sprinkle the mixture evenly over the top of the cheesecake before serving.
Serve:

Once chilled and ready to serve, top with a dollop of whipped cream for an extra touch of sweetness and creaminess.
Serving and Storage Tips