Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

  • 4 large eggs
  • ¼ cup whipping cream
  • 1 tablespoon melted butter
  • ¼ cup maple syrup
  • ½ teaspoon ground ginger
  • Maple Cream (recipe follows)
  • ½ cup firmly packed light brown sugar
  • + 8 more ingredients
    • 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)
    • Pecan Crust (recipe follows)
    • 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg

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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