Crust
35 ginger snap cookies
1/4 cup pecans
1 stick butter
Cheesecake
3 8oz packages cream cheese
3 eggs
2 tbsp maple syrup
3/4 cup brown sugar
2 tsp cinnamon
2 tsp nutmeg
1 tsp clove
1 tsp vanilla
1 tsp lemon juice
2 tbsp flour
1 cup sweet potato (1 large sweet potato)
Topping
1 cup sour cream
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup pecans, finely chopped
3 tbsp maple syrup
1 tbsp brown sugar
+ jumbo marshmallows
First, preheat the oven to 450*F and bake a sweet potato for 45 min.
For the crust, grind the ginger snap cookies into a powder in the food processor. Then add the pecans and pulse a few times until incorporated. Pour into a large bowl. Melt the butter over medium heat on the stove, then add to the cookie mixture and stir until fully combined. Press into the bottom of a buttered 9x9 glass baking pan and set aside.
In a mixer, add the ingredients of cream cheese through maple syrup and combine until smooth. Then peel the baked sweet potato and add the flesh to the cream cheese mixture. Mix until just incorporated. Some small pieces of sweet potato may remain which is okay. Pour onto the crust and bake for 45 - 55 min at 325*F until just the center remains a little wobbly.
While the cheesecake bakes, combine all the topping ingredients in a large bowl and mix well. Store in the refrigerator until the cheesecake has cooled for 30 min, then smooth on top. Allow the cheesecake to cool for at least 4 hours before serving, although overnight would be best.
Before serving, place a few jumbo marshmallows on a baking sheet and broil for 15 - 20 seconds until brown on top. Use a fork to transfer to the tops of each piece, then serve.
~Yields 9 servings.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/project-food-blog-3-luxury-dinner-party.html
Copyright © 2010 Le Grand Fromage. All rights reserved.