Sweet Potato Cheesecake with Ginger Pear and Cranberry Compote by Kimberly Brock Brown | Pastry Arts

Ingredients

• 227 g graham crackers
• 85 g confectioners’ sugar
• 2 Tbs cocoa powder
• 85 g unsalted butter, melted
• 454 g cream cheese
• 283 g roasted mashed sweet potatoes
• 1 tsp cornstarch
• 170 g granulated sugar
• 1 Tbs vanilla extract
• ½ Tbs maple syrup
• ½ tsp nutmeg
• 3 large eggs
• 57 g unsalted butter, melted
• 170 g all-purpose flour
• 1/8 tsp baking powder
• 85 g unsalted butter, softened
• 170 g light brown sugar
• 1 large egg
• 32 g lightly toasted benne (sesame) seeds
• ½ tsp vanilla extract
• 103 g fresh cranberries
• 170 g orange juice
• 50 g granulated sugar
• ¼ tsp ground ginger
• ¼ tsp allspice
• 400 g simple syrup
• 1 1ʺ (2.5 cm) fresh ginger, peeled and thinly sliced
• 2 ripe, but firm, pears, peeled and thinly sliced
• Caramel sauce
• Chantilly cream
• Crystallized ginger, julienned