Maple-Infused Sweet Potato Cheesecake Delight
Indulge in a decadent treat with this Maple-Infused Sweet Potato Cheesecake Delight, a show-stopping dessert that's bound to impress! With its rich, creamy texture and a unique combination of roasted sweet potatoes and warm spices, this cheesecake offers a flavor experience that takes you straight to fall harvests. Inspired by the brilliant creation of Kari Bowers, who won first prize in Sunset Magazine's best dessert recipe contest, this cheesecake will elevate your gatherings and special occasions. Topped with a luscious maple cream and nestled in a fragrant pecan crust, every slice is reminiscent of cozy family moments and festive celebrations. Prepare to wow your guests with this award-winning recipe that combines sweet and savory in the most delightful way!
16
Servings
230
Calories
19
Ingredients
Ingredients
Dark orange-fleshed sweet potatoes
2 (peeled and halved)
Melted butter
1 tablespoon (for brushing)
Lemon juice
2 teaspoons
Cream cheese
3 (8 ounce) packages (at room temperature)
Granulated sugar
3/4 cup
Brown sugar
1/2 cup (firmly packed)
Large eggs
4
Whipping cream
1/4 cup
Sour cream
1/4 cup
Maple syrup
1/4 cup
Ground cinnamon
1 1/2 teaspoons
Ground nutmeg
1 teaspoon
Ground ginger
1/2 teaspoon
Coarsely chopped pecans
1/4 cup
Fine graham cracker crumbs
1 1/4 cups
Sugar
2 tablespoons
Melted butter
5 tablespoons
Whipping cream
3/4 cup (for maple cream)
Maple syrup
1/4 cup (for maple cream)
Instructions
1
Preheat the oven to 375°F (convection not recommended). Peel the sweet potatoes and cut them in half lengthwise. Place them cut side down in a 9- by 13-inch baking pan and brush with melted butter. Bake the sweet potatoes for 45 to 55 minutes or until they are soft when pressed.
2
While the sweet potatoes are baking, prepare the crust. Mix the finely ground pecans with graham cracker crumbs, sugar, and melted butter in a bowl. Spread the mixture evenly over the bottom of a 9-inch cheesecake pan with a removable rim, pressing down firmly. Place the pan in the oven alongside the sweet potatoes for 10 to 12 minutes until lightly browned. Remove and let cool.
3
Once the sweet potatoes are cooked, scrape off any charred spots and cut them into chunks. In a food processor, whirl the chunks with lemon juice until smooth. Reserve 1 cup for the cheesecake filling and set aside any extras for another use.
4
Reduce the oven temperature to 325°F. In a bowl, beat the cream cheese on high speed until fluffy. Gradually add in the granulated and brown sugars, scraping down the sides of the bowl until well blended and smooth. Add the eggs one at a time, blending thoroughly after each addition. Mix in the reserved sweet potato mixture, followed by the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Blend on low speed until well combined.
5
Wrap the bottom of the cheesecake pan with heavy-duty aluminum foil, pressing it up the sides to prevent leaks. Pour the cake batter over the cooled crust. Place the cheesecake pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan, enough to come halfway up the sides of the cheesecake pan.
6
Bake for about 55 minutes, until the center of the cheesecake barely jiggles when gently shaken. Remove the pans from the oven and lift the cheesecake pan out of the roasting pan. Allow it to cool completely on a wire rack for about 1 hour. Chill in the refrigerator for at least 1 1/2 hours, or up to 3 days.
7
Before serving, carefully run a knife around the inside of the pan rim to release the cheesecake and remove the rim. For the maple cream, beat the 3/4 cup of whipping cream on high speed until stiff peaks form. On low speed, add 1/4 cup maple syrup until just blended.
8
Garnish the cheesecake with dollops of maple cream or serve the cream separately for guests to spoon onto each slice.
Nutrition Information
14.5g
Fat
20.9g
Carbs
3.5g
Protein
13.1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Maple-Infused Sweet Potato Cheesecake Delight?
It is a decadent dessert featuring a rich, creamy texture with roasted sweet potatoes, warm spices, a fragrant pecan crust, and a luscious maple cream topping.
Who inspired this specific cheesecake recipe?
This recipe was inspired by Kari Bowers, who won first prize in Sunset Magazine's best dessert recipe contest.
How many servings does this cheesecake provide?
The recipe makes 16 servings.
What are the primary ingredients for the pecan crust?
The crust is made from finely ground pecans, graham cracker crumbs, sugar, and melted butter.
What type of sweet potatoes are recommended?
Dark orange-fleshed sweet potatoes are recommended for the best flavor and color.
What temperature is used to roast the sweet potatoes?
The sweet potatoes are roasted at 375 degrees Fahrenheit.
Should I use a convection oven for this recipe?
No, a convection oven is not recommended for this recipe.
How do I prepare the sweet potatoes before roasting?
Peel the sweet potatoes, cut them in half lengthwise, and brush the cut sides with melted butter.
How long do the sweet potatoes need to bake?
They should bake for 45 to 55 minutes until they are soft when pressed.
How do I make the sweet potato puree for the filling?
Whirl the roasted sweet potato chunks in a food processor with lemon juice until smooth.
How much sweet potato puree is required for the batter?
You will need exactly 1 cup of the sweet potato mixture for the cheesecake filling.
What temperature should the cheesecake be baked at?
The cheesecake should be baked at a reduced temperature of 325 degrees Fahrenheit.
How should the cream cheese be prepared for the filling?
The cream cheese should be at room temperature and beaten on high speed until fluffy before adding other ingredients.
In what order should the eggs be added?
Add the eggs one at a time, blending thoroughly after each addition.
What spices are included in the cheesecake batter?
The batter includes ground cinnamon, ground nutmeg, and ground ginger.
What sweeteners are used in the cheesecake filling?
The filling uses granulated sugar, brown sugar, and maple syrup.
Why do I need to wrap the cheesecake pan in foil?
Wrapping the bottom and sides with heavy-duty aluminum foil prevents water from the water bath from leaking into the pan.
What is a water bath and how is it used here?
A water bath involves placing the cheesecake pan inside a larger roasting pan filled halfway with boiling water to ensure gentle, even baking.
How long does the cheesecake bake in the water bath?
It takes approximately 55 minutes to bake.
How can I tell if the cheesecake is done?
The cheesecake is done when the center barely jiggles when the pan is gently shaken.
How long should the cheesecake cool before refrigerating?
Allow it to cool completely on a wire rack for about 1 hour.
How long must the cheesecake be chilled before serving?
It should be chilled for at least 1.5 hours, but it can be refrigerated for up to 3 days.
How is the maple cream topping made?
Beat 3/4 cup of whipping cream until stiff peaks form, then blend in 1/4 cup of maple syrup.
How should the maple cream be served?
Garnish the cake with dollops of the cream or serve it separately for guests to spoon onto their slices.
What is the calorie count per serving?
Each serving contains approximately 230 calories.
How much fat is in one slice of this cheesecake?
There are 14.5 grams of fat per serving.
What is the carbohydrate content per serving?
Each serving has 20.9 grams of carbohydrates.
How much sugar is in each serving?
Each slice contains 13.1 grams of sugar.
How do I remove the cheesecake from the pan rim?
Carefully run a knife around the inside of the pan rim to release the cake before lifting the rim off.
What size pan is required for this recipe?
A 9-inch cheesecake pan with a removable rim is required.