Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

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

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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