Roasted Sweet Potato Cheesecake
Classic cheesecake gets an autumnal twist with roasted sweet potatoes and a nutty pecan crust.
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Cooking tools:
- Springform pan
- Food processor
- Stand mixer
- Roasting pan
- Baking pan
- Pastry brush
- Aluminum foil
- Oven
- Mixing bowl
- Pot
- Kettle
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Microwave
- Serving platter
- Refrigerator
Ingredients
- 1/4 cup chopped pecans
- 1/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons butter, melted
- 1 1/2 pounds sweet potatoes
- 1 tablespoon butter, melted
- 2 teaspoons fresh lemon juice
- 3 8-ounce packages cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 4 eggs
- 1/4 cup whipping cream
- 1/4 cup sour cream
- 1/4 cup maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 cup prepared dulce de leche
- 16 pecan halves
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