What better way to celebrate the upcoming holidays than with a delious Roasted Sweet Potato Cheesecake. Sweet potato and cheesecake lovers will love the combination of these two foods made into a delious dessert. The addition of cinnamon, nutmeg, ginger and maple gives a down home feeling to your tastebuds.
- 3 dark orange-fleshed sweet potatoes (2 to 2 1/4 lb. total), such as jewel or red garnet (sometimes sold as yams)
- 1 tablespoon melted butter
- 2 teaspoons lemon juice
- 3 packsags (8 oz. each) cream cheese, regular or light (neufchatel), at room temperature
- 3/4 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup whipping cream
- 1/4 cup sour cream
- 1/4 cup maple syrup
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup chopped pecans
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 5 tablespoons melted butter
- 1/2 teaspoon pure vanilla extract
- 5 ounces carrots (about 3 small), finely grated (about 1 cup)
- 3/4 cup firmly packed brown sugar
- 1/4 cup butter
- 1/4 cup whipping cream
- 1/2 cup chopped toasted pecan
1. Preheat oven to 375 degrees (convection not recommended). Peel sweet potatoes and cut in half lenghwise. Place in a 9″ x 13″ pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Whirl coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mixed pecans, fine graham cracker crumbs, sugar, cinnamon and melted butter. Press mixture evenly over bottom of 9-inch cheesecake pan lined with parchment paper and sprayed with floured baking spray. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth.
4. Reduced oven temperature to 325 degrees. In a bowl, with a mixer on medium high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occassionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecase pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12″ x 15″ roasting pan at least 2 inches deep. Pour enough boiling water into roasting pan to come halfway up the sides of the cheesecake pan. Set pans in oven.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at lease 1 1/2 hours, or up to 3 days (cover once cold).
7. Up to 6 hours before serving, cut around inside of pan rim to releaase cake; remove rim. Prepare nut topping.
8. In a small heavy saucepan over low heat, combine brown sugar and butter; stir until sugar dissolves. Increase heat to medium-high and bring to a boil; remove from head and mix in whipping cream and roasted pecans. Pour hot topping over baked cheesecake.