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Ingredientes
- 1 1/2 c. graham cracker crumbs
- 1/2 c. finely-minced walnuts
- 6 Tbsp. melted unsalted butter
- 1 pch nutmeg
- 1 pch cinnamon
- 1 lb softened cream cheese
- 1/2 c. light brown sugar - (packed)
- 1/2 c. granulated sugar
- 1/4 c. maple sugar
- 1 lrg egg
- 1 x egg yolk
- 1 1/4 c. sweet potato puree
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 1 c. lowfat sour cream
- 1 Tbsp. light brown sugar - (packed)
- 1/2 tsp maple extract
- 1/2 c. maple sugar (optional)
Direcciones
- Preheat oven to 350 degrees. Grease 10-inch springform pan and set aside.
- To make crust: Combine crumbs, walnuts, butter, nutmeg and cinnamon in bowl and stir. Press mix into bottom and about 1/2 inch up sides of pan. Bake for 10 min and remove from oven to cold.
- To make filling: Reduce oven temperature to 275 degrees. Beat cream cheese and sugars in bowl till creamy. Add in egg and egg yolk and beat well. Beat in sweet potato puree, cinnamon and cloves. Turn mix into cooled crust and bake for 1 1/2 hrs or possibly till set. Remove from oven and increase heat to 350 degrees.
- To make topping: Beat lowfat sour cream, brown sugar and maple extract. Spread over cake and bake 10 min more.
- While hot, sprinkle with maple sugar. Cold on rack, then refrigerateat least 8 hrs.
- This recipe yields 10 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 10 servings | |
| Calories 561 | |
| Calories from Fat 289 | 52% |
| Total Fat 32.88g | 41% |
| Saturated Fat 16.75g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 411mg | 17% |
| Potassium 226mg | 6% |
| Total Carbs 62.1g | 17% |
| Dietary Fiber 1.5g | 5% |
| Sugars 41.7g | 28% |
| Protein 6.78g | 11% |
