Maple Sweet Potato Cheesecake
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
6 tablespoons melted unsalted butter
1 pinch nutmeg
1 pinch cinnamon
2 pkgs. (8 oz. each) softened cream cheese
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup maple sugar
1 large egg
1 egg yolk
1-1/4 cups sweet potato puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup sour cream
1 tablespoon packed light brown sugar
1/2 teaspoon maple extract
1/2 cup maple sugar, optional
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 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.
Note: You may replace the maple sugar with light brown sugar and substitute vanilla extract for the maple extract.