Roasted Sweet Potato Cheesecake With Maple Cream

This cheesecake won first prize in sunset magazines best dessert recipe contest. The winner wowed the judges and earned its creator kari bowers of bellevue, washington a $50,000 kitchen makeover.

Steps

Preheat oven to 375.

Peel sweet potatoes and cut in half lengthwise.

Place in a 9- by 13-inch baking pan and brush with melted butter.

Bake until potatoes are soft when pressed , 45 to 55 minutes.

Meanwhile , prepare crust.

Bake in same oven with potatoes until lightly browned all over , 10 to 12 minutes.

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.

Reserve 1 cup.

Save any extra for another use.

Reduce oven temperature to 325.

In a bowl , with a mixer on high speed , beat cream cheese until fluffy.

Gradually beat in granulated and brown sugars , scraping down sides of bowl occasionally , until mixture is well blended and smooth.

Beat in eggs , one at a time , until blended.

Add reserved sweet potato mixture , the whipping cream , sour cream , maple syrup , cinnamon , nutmeg , and ginger.

Mix on low speed until well blended.

Wrap bottom of cheesecake pan with heavy-duty.

Ingredients

sweet potatoes, butter, lemon juice, cream cheese, granulated sugar, brown sugar, eggs, whipping cream, sour cream, maple syrup, ground cinnamon, ground nutmeg, ground ginger, pecans, fine graham cracker crumbs, sugar