Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

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

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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