Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ cup granulated sugar
  • Maple Cream (recipe follows)
  • 4 large eggs
  • 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
  • + 8 more ingredients
    • 1 ½ teaspoons ground cinnamon
    • ½ cup firmly packed light brown sugar
    • ¼ cup sour cream
    • ¼ cup whipping cream
    • 1 tablespoon melted butter
    • ¼ cup maple syrup
    • Pecan Crust (recipe follows)
    • 2 teaspoons lemon juice

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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