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Sweet Potato Maple Layered Cheesecake Recipe

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Maple Roasted Sweet Potatoes and Bacon
Maple Roasted Sweet Potatoes and Bacon from natashaskitchen.com

Description

This sweet potato maple layered cheesecake is a perfect dessert for any occasion. It has a smooth and creamy texture with a sweet and spicy flavor that will leave you wanting more. This dessert is a perfect combination of sweet potatoes, maple syrup, and cream cheese. The cheesecake is layered with sweet potato puree and flavored with maple syrup, cinnamon, and nutmeg. The crust is made with graham crackers and butter, and the cheesecake is topped with whipped cream and a drizzle of maple syrup.

Prep Time

The prep time for this sweet potato maple layered cheesecake is about 30 minutes.

Cook Time

The cook time for this sweet potato maple layered cheesecake is about 1 hour and 15 minutes.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups sweet potato puree
  • 1/2 cup maple syrup
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup heavy cream
  • Whipped cream, for topping

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Spatula

Method

  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press the mixture onto the bottom of a 9-inch springform pan.
  3. In another mixing bowl, combine the sweet potato puree, maple syrup, cinnamon, and nutmeg. Mix well and set aside.
  4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
  5. Add the granulated sugar and beat until well combined.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Gradually add the heavy cream and beat until well combined.
  8. Pour half of the cream cheese mixture over the graham cracker crust.
  9. Spoon half of the sweet potato mixture over the cream cheese mixture.
  10. Repeat the layers with the remaining cream cheese mixture and sweet potato mixture.
  11. Bake the cheesecake for 1 hour and 15 minutes or until the center is almost set.
  12. Remove the cheesecake from the oven and let it cool to room temperature.
  13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  14. Top the cheesecake with whipped cream and drizzle with maple syrup before serving.

Notes

  • You can use canned sweet potato puree or make your own by boiling and mashing sweet potatoes.
  • Make sure the cream cheese is softened before using it in the recipe.
  • The cheesecake can be stored in the refrigerator for up to 5 days.

Nutrition Info

Each serving of sweet potato maple layered cheesecake (1/12 of the recipe) contains:

  • Calories: 552
  • Total Fat: 39g
  • Saturated Fat: 23g
  • Cholesterol: 178mg
  • Sodium: 359mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 32g
  • Protein: 7g

Recipe Tips

  • If the cheesecake cracks on top, don't worry, it will still taste delicious.
  • Make sure the cheesecake has cooled to room temperature before chilling it in the refrigerator.
  • The whipped cream and maple syrup topping is optional but adds a delicious touch to the cheesecake.

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