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!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

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.

Step 3

Reduce the oven temperature to 325°F (160°C).

Step 4

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.

Step 5

Add the roasted sweet potato purée to the cream cheese mixture and mix well.

Step 6

Beat in the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract, ground cinnamon, and ground nutmeg.

Step 7

Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.

Step 8

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.

Step 9

Bake the cheesecake for 75-90 minutes, or until the center is slightly jiggly but the edges are set.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	(2394.5g)

Amount per serving	% Daily Value*
Calories	7323.8

Total Fat 497.9g	0%
Saturated Fat 293.7g	0%
Polyunsaturated Fat g
Cholesterol 2110.6mg	0%
Sodium 3973.8mg	0%
Total Carbohydrate 637.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 474.8g
Protein 94.1g	0%

Vitamin D 164IU	0%
Calcium 1405.8mg	0%
Iron 14.2mg	0%
Potassium 2661.2mg	0%

*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.

Source of Calories

Fat: 60.5%

Protein: 5.1%

Carbs: 34.4%