Calling on the flavors of Fall and Winter, Pastry Chef Tess Ward of Motor Supply Co. Bistro in Columbia, SC created a dessert with the perfect balance of creamy cheesecake and warm spice flavored sweet potatoes. As one of our tasters said “This may be the best cheesecake I’ve ever eaten.” We think so, too.
Sweet Potato Layered Cheesecake
For the Crust
- 2 Cups crushed graham crackers
- ¾ c sugar
- ½ # melted butter
- 3 tbs cinnamon
For the Base
- 24 oz cream cheese
- 2 eggs room, temp
- 1 cups sugar
- 1 tbs vanilla bean paste
For the Sweet Potato Layer
- 3 medium sized roasted sweet potatoes
- 6 oz butter, room temp
- 2 c packed brown sugar
- 1 tbs vanilla bean paste
- 3 eggs, room temp
- 3 tbs cinnamon
- 1 tsp nutmeg
- 2 tsp allspice
- Marshmallow crème (optional)
Directions
Combine first set of ingredients and blend well. Press in to a 12” springform pan.
In an electric mixer with a paddle attachment, beat cream cheese until very smooth. Add sugar and vanilla bean paste and mix well, scraping the sides of the bowl.
Add room temp eggs to cream cheese mix, one and a time and mix until just combined. Pour on top of already prepared crust.
In a clean mixing bowl fitted with the whisk attachment, whip the sweet potato once the skins have been removed. Add the room temp butter and sugar and whip until smooth.
Add the vanilla bean paste, cinnamon, nutmeg, and allspice to the sweet potato mix. Then add the room temp eggs one at a time.
Fill a large piping bag with the sweet potato puree, and pipe the mix on top of the cheesecake batter as you see fit.
Bake cheesecake in a water bath, covered with tin foil, for about 45 mins on 325°.
Removed the foil and continue to bake until the middle of the cheesecake is just set. Allow to cool. When serving top each slice with a dollop of marshmallow créme if desired. Serves 16.
Recipe by Pastry Chef Tess Ward, Motor Supply Bistro Co., Columbia, SC
