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Restaurants›Dasha Barbour's 217 E. Main St›2 Layer Sweet Potato Cheese Cake Recipe

2 Layer Sweet Potato Cheese Cake Recipe

Name: Dasha Barbour's 217 E. Main Sts 2 Layer Sweet Potato Cheese Cake Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups Graham cracker crumbs; 0.5 cups Unsalted butter, melted; 0.25 cups Granulated sugar; 16 oz Cream cheese, softened; 1 cup Cooked sweet potato, mashed; 0.5 cups Granulated sugar; 0.25 cups Maple syrup; 3 large Eggs; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 0.25 tsp Salt; 1.5 cups All-purpose flour; 1 cups Granulated sugar; 1 tsp Baking powder; 1 tsp Ground cinnamon; 0.5 tsp Ground nutmeg; 0.5 tsp Salt; 2 large Eggs; 1 cup Cooked sweet potato, mashed; 0.5 cups Vegetable oil; 1 tsp Vanilla extract; 4 oz Cream cheese, softened; 1 cups Powdered sugar; 2 tbs Maple syrup; 0.5 tsp Vanilla extract

Inspired by Dasha Barbour's 217 E. Main St

Time2h 30m

Serves12

Maple sweet potato cheesecake made with cream cheese and cinnamon, baked on a buttery graham cracker crust. Its topped with a sweet potato spice cake and cream cheese maple icing

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Ingredients

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Graham Cracker Crust

1 1/2 cups Graham cracker crumbs

1/2 cups Unsalted butter, melted

1/4 cups granulated sugar

Sweet Potato Cheesecake Filling

16 oz Cream cheese, softened

1 cup Cooked sweet potato, mashed

1/2 cups granulated sugar

1/4 cups Maple syrup

3 large Eggs

1 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1/4 tsp Celtic sea salt

Sweet Potato Spice Cake Layer

1 1/2 cups 00 bread flour

1 cups granulated sugar

1 tsp Baking powder

1 tsp Ground cinnamon

1/2 tsp Ground nutmeg

1/2 tsp Celtic sea salt

2 large Eggs

1 cup Cooked sweet potato, mashed

1/2 cups Tuscany sunflower oil

1 tsp Watkins vanilla extract

Cream Cheese Maple Icing

4 oz Cream cheese, softened

1 cups Powdered sugar

2 tbs Maple syrup

1/2 tsp Watkins vanilla extract

Method

Prepare Graham Cracker Crust

Make the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare Sweet Potato Cheesecake Filling

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add the mashed sweet potato, granulated sugar, maple syrup, eggs, vanilla extract, ground cinnamon, and salt. Mix until well combined and smooth. Pour the cheesecake filling over the cooled graham cracker crust.

Bake the Cheesecake

Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for about 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare Sweet Potato Spice Cake Layer

Make the Spice Cake Batter

In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt. In another bowl, beat the eggs and then mix in the mashed sweet potato, vegetable oil, and vanilla extract. Gradually combine the wet and dry ingredients until just mixed.

Bake the Spice Cake Layer

Pour the batter over the chilled cheesecake filling in the springform pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan before removing.

Prepare Cream Cheese Maple Icing

Make the Icing

In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, maple syrup, and vanilla extract. Mix until creamy and well combined.

Frost the Cake

Once the spice cake layer has cooled, spread the cream cheese maple icing evenly on top. Slice and serve the cheesecake chilled or at room temperature.