Roasted Sweet Potato Cheesecake with Maple Cream
Indulge in the rich, autumnal flavors of this Roasted Sweet Potato Cheesecake with Maple Cream, a show-stopping dessert that's as luxurious as it is unique. This creamy, velvety cheesecake starts with a buttery graham cracker crust and features the natural sweetness of roasted sweet potato purée, perfectly spiced with cinnamon and nutmeg. Baked to golden perfection using a water bath for an ultra-smooth finish, it’s topped with a light, decadent maple cream made from whipped heavy cream and pure maple syrup. Perfect for holiday celebrations or any special gathering, this cheesecake strikes a perfect balance between cozy fall flavors and elegant presentation. It’s guaranteed to be the star of your dessert table!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1.5 cups roasted sweet potato purée
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup heavy cream
- 0.5 cup maple syrup
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, brown sugar, and sour cream, and continue beating until fully combined.
Add the roasted sweet potato purée to the cream cheese mixture and mix well.
Beat in the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract, ground cinnamon, and ground nutmeg.
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
Place the springform pan in a large baking dish. Pour hot water into the baking dish around the springform pan, creating a water bath to help prevent cracks.
Bake the cheesecake for 75-90 minutes, or until the center is slightly jiggly but the edges are set.
Remove the cheesecake from the water bath and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
To make the maple cream topping, whip the heavy cream in a cold bowl until soft peaks form. Gently fold in the maple syrup until combined.
Serve slices of the cheesecake topped with a dollop of maple cream. Optional: Garnish with a drizzle of additional maple syrup or a sprinkle of cinnamon.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 41.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
