Roasted Sweet Potato Cheesecake With Maple Cream Recipe

Name: Roasted Sweet Potato Cheesecake With Maple Cream
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 2 large sweet potatoes; 2 tablespoons melted butter; 1 tablespoon lemon juice; 16 ounces cream cheese; ¾ cup granulated sugar; ¼ cup packed brown sugar; 4 large eggs; ¾ cup whipping cream (for maple cream); ½ cup sour cream; ¼ cup maple syrup (for maple cream); Ground Cinnamon; Ground Nutmeg; Ground Ginger; ¼ cup coarsely chopped pecans; Fine Graham Cracker Crumbs; 2 tablespoons sugar (for crust)

Award-winning recipe! This decadent Roasted Sweet Potato Cheesecake, winner of Sunset Magazine's best dessert contest, boasts a unique flavor profile and luxurious texture. Kari Bowers's creation (earning her a $50,000 kitchen makeover!) combines the sweetness of roasted sweet potatoes with a creamy cheesecake filling and a drizzle of homemade maple cream. Impress your friends and family with this show-stopping dessert – perfect for special occasions or a cozy night in.

Prep Time 30 mins

Cook Time 120 mins

Calories 551.6 kcal

Protein 16g

Rating 5.0 (2 Reviews)

Roasted Sweet Potato Cheesecake With Maple Cream

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Sweet Potato Cheesecake With Maple Cream

2 large sweet potatoes
2 tablespoons melted butter
1 tablespoon lemon juice
16 ounces cream cheese
¾ cup granulated sugar
¼ cup packed brown sugar
4 large eggs
¾ cup whipping cream (for maple cream)
½ cup sour cream
¼ cup maple syrup (for maple cream)
Ground Cinnamon
Ground Nutmeg
Ground Ginger
¼ cup coarsely chopped pecans
Fine Graham Cracker Crumbs
2 tablespoons sugar (for crust)

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How to Make Roasted Sweet Potato Cheesecake With Maple Cream

Preheat oven to 375°F (190°C).
Peel and halve 2 large sweet potatoes lengthwise. Place in a 9x13 inch baking pan, brush with 2 tablespoons melted butter, and bake until soft (45-55 minutes).
Meanwhile, prepare the pecan crust (see below).
Bake the crust in the same oven with the sweet potatoes for 10-12 minutes, or until lightly browned.
Remove sweet potatoes from oven; scrape off any charred spots. Cut into chunks.
In a food processor or bowl, puree sweet potatoes with 1 tablespoon lemon juice until smooth. Reserve 1 cup; save the rest for another use.
Reduce oven temperature to 325°F (165°C).
In a large bowl, beat 16 ounces cream cheese with an electric mixer until fluffy.
Gradually beat in ¾ cup granulated sugar and ¼ cup packed brown sugar until smooth.
Beat in 4 large eggs, one at a time, until blended.
Add the reserved 1 cup sweet potato puree, 1 cup heavy whipping cream, ½ cup sour cream, ¼ cup maple syrup, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger.
Mix on low speed until well combined.
Wrap the bottom of a 9-inch springform pan with heavy-duty foil, pressing it up the sides.
Pour cheesecake batter over the crust.
Place the springform pan in a larger roasting pan (at least 2 inches deep).
Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the center barely jiggles when gently shaken (about 55 minutes).
Remove from oven; let cool completely on a wire rack (about 1 hour), then chill for at least 1 ½ hours, or up to 3 days.
Up to 6 hours before serving, run a knife around the inside of the pan rim to release the cake. Remove the rim.
Pipe or spoon the maple cream (see below) onto the cheesecake.
Garnish as desired.