- Crust:
- 2 cups finely crushed graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup finely chopped pecans
- Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup brown sugar
- 4 eggs
- 3 tablespoons sour cream
- 2 egg yolks
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 pinch salt
- 2 cups mashed sweet potatoes
- 1 cup evaporated milk
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.
- Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter.
- Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.
- Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.