Pour all sweet potato cheesecake filling ingredients into a stand mixer. Mix over medium setting for about 3 minutes, or until well-incorporated. Scrape the sides of the mixer, as necessary, throughout processing.
Pour the cheesecake filling over the almond crust in the Springform pan.
Bake for 55 minutes, or until the middle of the cheesecake no longer jiggles when you move the pan carefully, and the edges are browned slightly.
Cool on countertop for at least 90 minutes, then refrigerate for at least 4 hours, but preferably overnight.
Run a pastry knife along the edges of the cheesecake to loosen the cake from the sides of the pan. Release the sides of the Springform pan.
Run the pastry knife carefully under the cheesecake to release the cake from the bottom of the pan. (This is optional and can crack the cake. Please see blog post for further instructions if you are a newcomer to this step.)
Combine all of the praline topping ingredients, except for the pecans, in a bowl. Heat the pecans over medium-low heat for about 90 seconds to 2 minutes, or until fragrant. Be careful because the pecans will burn quickly if not watched.
Add the topping mixture to the pecans, and stir for about 15 seconds to incorporate. Remove from heat immediately.
Let cool for about 5 minutes, then pour the praline topping over the cheesecake.
Serve immediately, or cover and refrigerate.
Use canned pumpkin in place of the sweet potatoes if you prefer them.I like desserts on the sweeter side. If you don't, you might want to cut the amount of sugar down in the filling to ½ cup.