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.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
141g
Fat
110g
Carbs
15g
