- 1 cup light brown sugar
- 1 cup plus 3 tablespoon cooked sweet potatoes, plain and mashed
- 12 tablespoon unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 teaspoon maple extract
- 1/4 cup maple syrup
- 1/3 cup sweetened condensed milk
- 3 cups AP flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon melted butter, unsalted
Maple Cheesecake Filling
- 8 ounces full fat cream cheese, room temperature and soft
- 1 large egg, room temperature
- 1/3 cup sugar
- 1/4 cup maple syrup
- 4 tablespoon flour
- Preheat oven to 350F, rack in the lower third.
- With a pastry brush, brush the inside of your Nordic Ware Harvest Leaves Bundt pan with the 1 tablespoon melted butter. Be sure to get all nooks and crevices.
- In a bowl, sift together the flour, salt, baking soda, baking powder and cinnamon; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the 12 tablespoon of butter and light brown sugar.
- With the mixer on low add in the eggs, one at a time until blended.
- Stop the mixer adding in the sweet potatoes, maple syrup, extract and sweetened condensed milk. Return the mixer to low just until combined scraping down the sides and bottom.
- Add in half of the dry mixture, slowly incorporate and then add the rest mixing just until blended with a few streaks of flour.
- Remove from the mixer, and scrape down the sides/bottom to blend in the rest; set aside.
- In a different bowl, using an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, syrup, and flour and mix until well combined. Set aside.
- Using a spoon, spoon in 1 1/2” of cake batter into the pan – spoon it in to help prevent air pockets. Taking the spoon, pull some of the batter up the sides of the pan to form a cavity.
- In the cavity, spoon in the cheesecake filling. You created that cavity so the filling doesn’t touch the sides of the pan. If you find the filling is starting to expand, add more cake batter around the edges to contain the filling in.
- Once all of cheesecake filling is in, top with the cake batter. You want to make sure you leave 1 1/2” of space from the top of the pan as the cake will rise. If you have extra cake batter, just add that to a greased donut pan and bake as another treat!
- Before putting in the oven, tap the pan 3 times on the counter to help remove any air bubbles.
- Bake for 50 minutes on the lower third of the oven.
- After 50 minutes, remove the cake from the oven, put the rack in the middle and place the cake back in. Bake another 10 minutes or until a cake tester comes out with just a moist crumbs (cake crumbs that is).
- Remove the cake from the oven and set on a cooling rack. Allow to cool for 10 minutes in the pan before turning out onto a cooling rack.
- Allow to cool completely before dusting with confectioners’ sugar.