Roasted Sweet-Potato Cheesecake with Maple Cream

Roasted Sweet-Potato Cheesecake with Maple Cream
Photo by Leigh Beisch

Ingredients

  • 1 teaspoon ground nutmeg
  • Maple Cream (recipe follows)
  • 4 large eggs
  • ¼ cup whipping cream
  • 1 tablespoon melted butter
  • ¼ cup maple syrup
  • ½ teaspoon ground ginger
  • + 8 more ingredients
    • ½ cup firmly packed light brown sugar
    • ¼ cup sour cream
    • 2 teaspoons lemon juice
    • ¾ cup granulated sugar
    • 2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)
    • 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
    • Pecan Crust (recipe follows)
    • 1 ½ teaspoons ground cinnamon

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes. 2. Meanwhile, prepare crust. Bake in same oven with potatoes until l...

View full recipe at My Recipes

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