Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

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

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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