Indiana Artisan

Maple Sweet Potato Toffee Cheesecake



  • 1 cups crushed vanilla wafer cookie crumbs
  • 1 cup crushed graham crackers
  • 1/3 cup sugar
  • 1/3 cup butter, melted

Maple Bourbon Butter Layer:

  • 3 oz butterscotch chips
  • 6 tablespoons butter
  • 1 can Eagle Brand® Sweetened Condensed Milk (1-14 oz can)
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons King Arthur all-purpose flour
  • 1/2 cup bourbon
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pure maple syrup

Toffee Layer

  • 1 8-Ounce bag toffee bits
  • 1 cup chopped pecans

Cheesecake Layer:

  • 1/2 cup bourbon/maple syrup*
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon King Arthur all-purpose flour
  • 1/2 cup sour cream
  • 3 small sweet potatoes, roasted and cooled, and peeled
  • 1⁄4 teaspoon freshly ground nutmeg
  • 1⁄4 teaspoon cinnamon
  • 1⁄4 teaspoon allspice


  • 4 ounces toffee chips
  • Fresh Bourbon Whipped Cream*


Preheat the oven to 300 degrees F.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch spring form pan. Bake for 6 minutes; let cool.

For the maple, butter, bourbon layer: Using a double boiler, melt the butter scotch chips with the butter (or microwave on high in 30-second intervals, stirring after each, until the mixture is melted and smooth, about 1 1/2 minutes total). Whisk in the sweetened condensed milk, eggs, and flour until just combined. Add maple syrup, bourbon and vanilla. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the toffee layer:

Sprinkle 6-8 oz Toffee Brickle and chopped pecans over the maple bourbon butter layer after it has cooled.

For the cheesecake layer:

Spread half of the Bourbon Maple Sauce* evenly over the pecan/brickle layer In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla, almond extracts and flour until just combined. Stir in the sour cream.

Mash the cooled sweet potatoes and pass through a sieve until smooth leaving no strings. To the sweet potatoes, add one egg, 1 tablespoon evaporated milk, 1⁄4 teaspoon freshly ground nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, 1⁄2 teaspoon of pure vanilla extract addd 1/4 cup of light brown sugar to the sweet potato mixture. Blend well until silky smooth. Add more evaporated milk if needed. Set aside.

Pour half the cheesecake mixture into the crust, followed by the sweet potato mixture and finally the remaining cheesecake mixture. With a knife swirl the cheese cake and sweet potato mixture together.

Bake for 1 hour or until the top is set. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely. Preferably overnite.

Garnish with toffee brickle and fresh bourbon whipped cream. * Drizzle with Bourbon Maple Sauce.

Bourbon Maple Sauce

  • 1 stick unsalted butter
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup of bourbon
  • 1 cup butterscotch syrup
  • 2 tablespoons evaporated milk

Blend ingredients together in small sauce pan and simmer on low heat for approximately 5 minutes until the butter melted and all the ingredients and well incorporated. Let cool. Reserve half of the sauce for drizzle.

Bourbon Whipped Cream


  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons premium bourbon


In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

8 Servings