Roasted Sweet-Potato Cheesecake with Maple Cream

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

Ingredients

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