Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

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

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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