Maple-Sweet Potato Cheesecake Recipe

Instructions:

Preheat oven to 350ºF. Grease 10-inch springform pan and set aside. To make crust: Combine crumbs, walnuts, butter, nutmeg and cinnamon in bowl and stir. Press mixture into bottom and about 1/2 inch up sides of pan. Bake for 10 minutes and remove from oven to cool.

To make filling: Reduce oven temperature to 275ºF. Beat cream cheese and sugars in bowl until creamy. Add egg and egg yolk and beat well. Beat in sweet potato purée, cinnamon and cloves. Turn mixture into cooled crust and bake for 1 1/2 hours or until set. Remove from oven and increase heat to 350ºF.

To make topping: Beat sour cream, brown sugar and maple extract. Spread over cake and bake 10 minutes more. While warm, sprinkle with maple sugar. Cool on rack, then chill at least 8 hours. This recipe yields 10 servings.

Per Serving: 530 Cal; 8g Prot; 33g Total Fat (18 Sat. Fat); 52g Carb.; 120mg Chol; 260mg Sod.; 1g Fiber.

Wine Suggestions: Serving wine with dessert is a wonderful way to heighten the end of the meal. This cheesecake's earthy, aromatic flavors will pair well with port. Try Yalumbe Museum Release Antique Reserve Tawny Port.

Comments: You may replace the maple sugar with light brown sugar and substitute vanilla extract for the maple extract.

Formatted for MC7 08-13-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 193 Calories; 7g Fat (32.4% calories from fat); 2g Protein; 31g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Recipe By: Vegetarian Times, October 2002