Maple-Sweet Potato Cheesecake

By á-174942

Ingredients

• CRUST:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely-chopped walnuts
• 6 tablespoons melted unsalted butter
• 1 pinch nutmeg
• 1 pinch cinnamon
• FILLING:
• 1 pound softened cream cheese
• 1/2 cup light brown sugar - (packed)
• 1/2 cup granulated sugar
• 1/4 cup maple sugar
• 1 large egg
• 1 egg yolk
• 1 1/4 cups sweet potato purée
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• TOPPING:
• 1 cup sour cream
• 1 tablespoon light brown sugar - (packed)
• 1/2 teaspoon maple extract
• 1/2 cup maple sugar (optional)

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees. Grease 10-inch springform pan and set aside.

To make crust: Combine crumbs, walnuts, butter, nutmeg and cinnamon in bowl and stir. Press mixture into bottom and about 1/2 inch up sides of pan. Bake for 10 minutes and remove from oven to cool.

To make filling: Reduce oven temperature to 275 degrees. Beat cream cheese and sugars in bowl until creamy. Add egg and egg yolk and beat well. Beat in sweet potato purée, cinnamon and cloves. Turn mixture into cooled crust and bake for 1 1/2 hours or until set. Remove from oven and increase heat to 350 degrees.

To make topping: Beat sour cream, brown sugar and maple extract. Spread over cake and bake 10 minutes more.

While warm, sprinkle with maple sugar. Cool on rack, then chill at least 8 hours.

This recipe yields 10 servings.

Per Serving: 530 Cal; 8g Prot; 33g Total Fat (18 Sat. Fat); 52g Carb.; 120mg Chol; 260mg Sod.; 1g Fiber.

Wine Suggestions: Serving wine with dessert is a wonderful way to heighten the end of the meal. This cheesecake's earthy, aromatic flavors will pair well with port. Try Yalumbe Museum Release Antique Reserve Tawny Port.