This year I was asked to bring dessert to the large family Christmas Eve celebration. And since there would be over 20 people in attendance, I needed something that served a lot of people. I found this recipe in my to-try file. I’ve had it around since 2005. But the recipe’s credentials are very blue-ribbon worthy as it won a Sunset Magazine contest that year, for the dessert category.
Roasted sweet potatoes (the orange-flesh yam type ones) are combined with typical cheesecake ingredients, but with some added fall spices, and baked in a nut crust. The original recipe, submitted by Kari Bowers of Bellevue, Washington, had a pecan and flour crumbly crust. I changed that in order to make this eat-friendly for my cousin Gary, who is wheat intolerant. If you’d prefer to make the prize-winning crust, just go to the Sunset site. This version is made with a ground pecan-cinnamon-butter crust. Very simple. In any case, my version here, is gluten-free. Generally, cheesecake is already GF, but I merely changed the crust to a nut crust.
Don’t attempt to make this if you’ve got 5 other things you’re making for a special dinner. It takes time and a whole lot of bowls and dishes. It’s not difficult to make, just time consuming. But probably no more than any cheesecake, if that’s any better explanation. It is recommended that you make this a day or two ahead. I slightly increased the recipe, since I wanted to serve more people, so mine is certainly taller than the original recipe. I also had to bake it longer too, in order to get it to the just-barely-jiggling-in-the-center done-ness.
People who submitted comments to the Sunset site talked about how good it was, but many mentioned the texture – super smooth. Like silk, one person wrote. It definitely served 20, and it definitely was fine 3 days later, even. Velvety smooth texture. We liked the nut crust, actually. The maple whipped cream was very nice, although I couldn’t really pick out the maple syrup added – I guess there were so many flavors going on in the cheesecake, I couldn’t really taste the maple in the whipped cream. We needed and wanted more whipped cream than the recipe indicated, so plan on whipping up about double the quantity. I’d make this again, with no changes to the recipe except the whipped cream topping. Delicious. Particularly lovely for Fall. Or Thanksgiving.
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Roasted-Sweet Potato Cheesecake with Maple Cream
Recipe By: Kari Bowers, in Sunset Magazine
Serving Size: 16
2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total) — such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
Pecan Crust (recipe follows)
2 teaspoons lemon juice
24 ounces cream cheese — regular or light (neufchâtel), at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar — packed
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
MAPLE CREAM:
3/4 cup heavy cream
1/4 cup maple syrup
PECAN GLUTEN-FREE CRUST:
2 1/2 cups pecans
1/4 teaspoon ground cinnamon
2 tablespoons sugar
4 tablespoons melted butter
1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Remove the pointed ends and discard, as many of the potato fibers come together in the ends. Place in a 9 x 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. 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. Reserve 1 cup; save any extra for another use.
4. 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.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
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 least 1 1/2 hours, or up to 3 days (cover once cold). [You can place a piece of plastic wrap directly on the top of the baked cheesecake – when removing it, it comes off cleanly.
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
8. Pecan Crust: Stir together ground nuts, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree oven. Bake for 12 to 15 minutes, or until lightly browned. Watch carefully as a nut crust can go from done to burned in a matter of a few seconds. Cool completely before filling
9. Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended. You may want to make more whipped cream than called for here – a suggestion made by several other readers/testers of this recipe.
Per Serving: 451 Calories; 37g Fat (71.0% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 183mg Sodium
A year ago: Cranberry Porter Trifle (the dessert I made for last year’s Christmas Eve dinner – it was delicious too)

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