Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
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Pecan crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 inches tall). Press mixture evenly over bottom of pan.
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Maple cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.
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You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	281.37 Kcal (1178 kJ)
Calories from fat	129.22 Kcal
		% Daily Value*
Total Fat	14.36g	22%
Cholesterol	73.38mg	24%
Sodium	120.34mg	5%
Potassium	89.1mg	2%
Total Carbs	36.27g	12%
Sugars	27.42g	110%
Dietary Fiber	1.05g	4%
Protein	3.6g	7%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	2%
Iron	0.8mg	5%
Calcium	46.1mg	5%

Amount Per 100 g
Calories	332.64 Kcal (1393 kJ)
Calories from fat	152.76 Kcal
		% Daily Value*
Total Fat	16.97g	22%
Cholesterol	86.75mg	24%
Sodium	142.27mg	5%
Potassium	105.33mg	2%
Total Carbs	42.87g	12%
Sugars	32.41g	110%
Dietary Fiber	1.24g	4%
Protein	4.26g	7%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	2%
Iron	1mg	5%
Calcium	54.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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