Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

  • 1 ½ teaspoons ground cinnamon
  • Pecan Crust (recipe follows)
  • 1 teaspoon ground nutmeg
  • 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
  • 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)
  • ¾ cup granulated sugar
  • 2 teaspoons lemon juice
  • + 8 more ingredients
    • ¼ cup sour cream
    • ½ cup firmly packed light brown sugar
    • ½ teaspoon ground ginger
    • ¼ cup maple syrup
    • 1 tablespoon melted butter
    • ¼ cup whipping cream
    • 4 large eggs
    • Maple Cream (recipe follows)

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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