Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

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

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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